Herbed Focaccia
Herbed Focaccia
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Ingredients
- 2 cups + 2 tablespoons lukewarm water
- 2 teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 4-6 tablespoons olive oil
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Morton & Bassett Spicy Everything Sprinkle
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Morton & Bassett Rosemary
-
Morton & Bassett Basil
-
Morton & Bassett Thyme
- ⅓ cup sun dried tomatoes, roughly chopped
- 1 shallot, thinly sliced
- 2 teaspoons flakey salt
Directions
Add lukewarm water into a large bowl. Add yeast into the water. Let the yeast dissolve into the water for 5 minutes. Add flour and salt, mixing to combine into a sticky dough. Let rest for 15 minutes.
Apply a set of stretch and folds. Grab the dough, pull upwards out of the bowl, and fold the dough onto itself. Rotate the bowl 45 degrees and repeat, until the dough has been folded on each side. Let rest for another 15 minutes and repeat the process.
In an oven safe baking dish, pour 2 tablespoons of olive oil, or enough to coat the bottom and sides of the dish. Transfer the dough to the baking dish and let it rise for about an hour, or until the dough has doubled in size.
In the meantime, create an herbed oil. Combine 3 tablespoons of olive oil with M&B Spicy Everything Sprinkle, M&B Rosemary, M&B Basil, and M&B Thyme into a small bowl. Set aside.
Preheat the oven to 450° F. Top the dough with the herbed oil. Use fingers to gently dimple the dough and work the oil into it. Top with shallot and sun dried tomatoes.
Bake in the oven for 25-30 minutes. Top with flakey salt, and slice.