Ligurian Focaccia
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Prep Time:
20m
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Cook Time:
20m
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Total Time:
2h 15m
Ingredients
Infused Olive Oil
- 1/2 c Extra virgin olive oil
- 1/4 tsp. Fresh ground black pepper
- 1 tsp. Dried rosemary (1 tbsp if fresh)
- 1 tsp. Dried thyme (1 tbsp if fresh)
- 2 Cloves garlic, finely minced
Dough
- 2 1/2 c All-purpose flour
- 2 1/4 tsp. Active dry yeast (1 packet)
- 1/4 tsp. Honey
- 1 c Warm water (115°F)
- 1/2 tsp. Sea salt
Instructions
- In a small skillet over low heat, infuse the olive oil with garlic, thyme, rosemary, and pepper. Stir occasionally until aromatic, 8-10 minutes. Don't let the garlic brown (if it does, it's done). Set aside.
- In a large bowl, combine the warm water, yeast, sugar, and honey. Stir a couple times and let sit for 5 minutes, until fragrant.
- Add 1 cup of flour and 1/4 cup of the infused olive oil to the yeast mixture. Stir a couple times to moisten the flour. Let sit for 5 minutes.
- Stir in the remaining 1 1/2 cups of flour and the salt.
- When the dough comes together, transfer to a floured surface and knead until smooth, 15-20 kneads.
- Transfer the dough to the prepared oiled bowl, cover with a warm, damp towel, and let rise for 1 1/2 hours.
- When risen, coat the bottom and sides 9x13" rimmed baking sheet (quarter sheet), with 2 tbsp of the infused olive oil.
- Transfer the dough to the baking sheet and press it into the pan with your fingers, filling the pan evenly and dimpling the dough.
- Leave the dough to rise in the sheet pan for 20 minutes. Preheat oven to 450°F.
- Bake 16-18 minutes, until golden brown. Let cool on a wire rack.