Hey, y'all! Guess what?! I
I love focaccia, it's such a light, bubbly, and satisfying bread and on top of that, it's baked in olive oil so it comes out
- 1 A packet of active dry yeast
- 1/2 cup warm water (about 105 degrees)
- 4 1/2 cups + 3 tablespoons bread flour
- 1 1/4 cup + 2 tablespoons water
- 1 tablespoon salt
- 1/2 cup olive oil
- 2 cups sliced grapes
- 8.8 ounces camembert cheese divided into 1/2 inch pieces
- 2 -4 springs of fresh rosemary with the leaves pulled off
- Pinch of sea salt for sprinkling
- Make the sponge by combining 1/2 cup warm water and 1/8 teaspoon of active dry yeast in a mixing blow and give it a few minutes for the yeast to dissolve. Once the yeast has fully combined with the water add in the 1/2 cup + 3 tablespoons of bread flour. Mix to combine. Cover the blow with plastic wrap and leave 12-24 hours to ferment. Once done the sponge will be bubbly and look like pancake batter.
- Once the sponge is ready, put the sponge in a bowl fitted to a stand mixer with the dough hook attachment. Add the 1 1/4 cup + 2 tablespoons water, 1 tablespoon of olive oil, and the rest of the yeast and mix well. While on low speed, slowly mix in the 4 cups bread flour until fully combined.
- Add the salt and turn the speed up to medium and beat the dough until it pulls away from the bowl. About 5-10 minutes. The dough won't totally clean the bowl but it will get pretty close.
- Let the dough rise by placing it a large bowl greased with olive oil. Cover with two layers of plastic wrap and leave it for 1 1/2 hours.
- Once the dough has doubled in size, pour it out onto a floured surface and stretch the dough by pulling each side of the dough and folding it to the center. Put the dough back into the bowl folded side down and cover with plastic wrap and let it prove for 1 more hour.
- Pour 1/4 cup olive oil into 2 10" baking tins and push it around to fully coat the pans. Divide the dough into 2 equal pieces and place each piece into a tin. Gently stretch the dough to the sides of the tins being careful to not deflate the dough. Cover the pans with a tea towel and let the dough rest for 3o minutes.
- Once rested put 1/2 of grapes, 1/2 of the camembert, and 1/2 of the fresh rosemary on top of each tin of dough. Gently press the pieces into the dough so that it all becomes well dispersed. Cover and let it rest for 45 minutes more. While it rests preheat the oven to 400 degrees.
- Bake the dough for 30-40 minutes until crust is golden and very crispy. Brush baked focaccia with olive oil and sprinkle with sea salt.