The recipe Cracked Pepper Focacci Head to the store and pick up olive oil, coarse sea salt, rosemary, and a few other things to make it today.
Instructions
1
Stir 2 cups lukewarm water and yeast in large bowl to blend.
Ingredients you will need
Water
Yeast
Equipment you will use
Bowl
2
Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt.
Ingredients you will need
Cracked Pepper
Truffle Oil
Olive Oil
Salt
3
Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated.
Ingredients you will need
All Purpose Flour
1
Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
Ingredients you will need
Dough
Punch
2
Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations.
Ingredients you will need
Dough
Punch
Cooking Oil
Equipment you will use
Baking Sheet
3
Brush top of focaccia with remaining 1 tablespoon olive oil.
Ingredients you will need
Olive Oil
Focaccia
4
Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap.
Ingredients you will need
Coarse Salt
Rosemary
Thyme
Wrap
Equipment you will use
Plastic Wrap
5
Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
Ingredients you will need
Dough
6
Meanwhile, position rack in center of oven and preheat to 450°F.
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Oven
7
Bake focaccia until deep golden brown, about 30 minutes.
Ingredients you will need
Focaccia
Equipment you will use
Oven
8
Transfer to rack and cool.
9
*Available at Italian markets, specialty foods stores and some supermarkets.
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