Sea Salt & Cracked Pepper Focaccia Bread
User Reviews
4.8
72 reviews
Excellent
Sea Salt & Cracked Pepper Focaccia Bread
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 3/4 cup warm water around 110-115 degrees F
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 5-6 cups 740 g all purpose flour
- 1 tbsp kosher salt
- 1/2 cup extra virgin olive oil for the dough
- 1/4 cup extra virgin olive oil for the pan
- 1 tsp sea salt
- 2 tsp cracked black pepper
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Instructions
- Combine the warm water, yeast and sugar in a small bowl; stir to dissolve the sugar and yeast. Let sit for 10 minutes, until the mixture is foamy on top. If the yeast doesn't foam up and smell yeasty, it's dead and you'll need fresh yeast.
- In the bowl of a stand mixer fitted with a dough hook, stir together 5 cups flour and kosher salt on low speed to combine. Add the yeast mixture and 1/2 cup of extra virgin olive oil; mix on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 8 minutes, until the dough becomes smooth and soft. It should be kinda tacky, otherwise add more flour, 1 tbsp at a time, and knead for another minute or two.
- Transfer the dough to a large, well-oiled bowl, flipping once so that both the top and bottom of dough are lightly coated with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough has doubled in size, 1 1/2-2 hours.
- Coat a 13" x 18" rimmed baking sheet with 1/4 cup of olive oil from end to end. Put the dough onto the prepared pan, turn the dough over a few a times to coat both sides with olive oil, and begin pressing it out with your hands to press the dough from edge to edge. Do it gently, making sure not to create holes in the dough.
- Once the dough is stretched, use your fingers to make dimples and impressions, pressing down to the bottom of the pan gently, not poking holes through the dough. Cover the pan with plastic wrap and place in the warm, draft-free place until the dough has puffed up and doubled in size for about 45 minutes-1 hour.
- While the dough is rising a second time, preheat the oven to 425 degrees F with an oven rack in the middle of the oven.
- Sprinkle the top of the focaccia with the sea salt and cracked pepper, then lightly drizzle 1-2 teaspoons of olive oil on top, if desired.. Bake until golden brown, 18-22 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes.
- Transfer the focaccia to a cutting board to slice and serve.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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