FOCACCIA DOUGH

INGREDIENTS

  • White Bread Flour 500g
  • Active Dry Yeast 7g
  • White Sugar 1tsp
  • Warm Water 250ml
  • Extra Virgin Olive Oil 2 tbsp
  • Fine Sea Salt  2tsp

TECHNIQUE

  • Mix yeast, sugar and water in a measuring cup, allow yeast to activate for 10 minutes
  • Sift salt and flour into the bowl of a stand mixer fitted with a dough hook
  • Slowly incorporate the yeast mixture into mixing bowl with the mixer running on medium
  • Add olive oil, continue to mix until a smooth dough is formed, approximately 5 minutes
  • Turn out dough into a oiled stainless bowl, cover with damp cloth
  • Allow dough to rise at room temperature 1 hour or until doubled in size, refrigerate for up to 48 hours
     

TRAILMIX FOCACCIA

INGREDIENTS

  • Granola 1 cup
  • Whole Almonds ½ cup
  • Pecan Halves ½ cup
  • Walnuts Halves ½ cup
  • Sun-dried Raisins ½ cup
  • Sun-dried Cranberries ½ cup
  • Dates – pitted and halved ½ cup
  • Sunflower Seeds ½ cup
  • Clover or Buckwheat Honey – to taste
  • Extra Virgin Olive Oil – to taste
  • Flaked Sea Sal – to taste

TECHNIQUE

  • Preheat outdoor wood oven for 45 minutes before use to 230°C (450°F)
  • Dust work surface with flour, turn out dough and using your fingertips press into desired shape
  • Dough should be ½“ thick to the edges, dip fingers in flour and press holes in the dough
  • Spread trail mix evenly over surface, pressing into dough, season with salt
  • Place on stone with pizza peel
  • Bake for 20-15 minutes or until bread has puffed up around ingredients, well risen and golden-brown
  • Remove bread from oven with pizza peel, drizzle with honey and olive oil, cool, serve warm