Focaccia (Black Pepper)
Yield
1 batchPrep
20 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
1 tbsp |
|
| 2 | cups |
water
seperated, warm |
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoons |
olive oil
|
|
|
Toppings |
* | ||
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | teaspoon |
salt
kosher or sea salt |
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| 1 | x |
vegetable oil
herb infused |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
1 tbsp |
|
| 473 | ml |
water
seperated, warm |
|
| 1.3 | l |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 45 | ml |
olive oil
|
|
| 0 |
Toppings |
* | |
| 1 | x |
olive oil, extra-virgin
|
*
|
| 5 | ml |
salt
kosher or sea salt |
|
| 1E+1 | ml |
thyme
fresh, chopped |
*
|
| 1 | x |
vegetable oil
herb infused |
*
|
Directions
Sprinkle yeast over 1 cup warm water and let dissolve about 10 minutes.
Mix dry ingredients using five cups of flour to start and then add yeast water and left over water and oil.
On lightly floured surface, knead dough until smooth and elastic adding more flour if required.
Place in lightly greased bowl turning once to coat top with oil.
Let raise double in bulk and punch down.
Transfer to lightly floured and knead gently for 1 minute.
Lightly grease a 14 inch pizza pan and roll dough out to fit make ½ inch indentation with fingertips and let raise 30 minutes.
Adjust lower rack to bottom of over and leave broil rack in over.
Preheat to 425F and place 1 cup of ice cubes in a pan on top rack.
Brush bread with 1 tablespoon oil and sprinkle on sea salt.
Cook 30 min.
Until brown and taps hollow. brush with 1 tablespoon oil and add thyme.
Serve with herb infused oil.
