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
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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