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Focaccia (Black Pepper)

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Submitted by chad

YIELD

1 batch

PREP

20 min

COOK

30 min

READY

3 hrs

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
1 tbsp
2 473
CUPS ML WATER
seperated, warm
5 ½ 1.3
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
freshly ground
3 45
TABLESPOONS ML OLIVE OIL
0

Toppings *
1 5
TEASPOON ML SALT
kosher or sea salt
2 10
TEASPOONS ML THYME
fresh, chopped *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 717 14% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1483mg 62%
Total Carbohydrate 44g 44%
Dietary Fiber 5g 21%
Sugars g
Protein 37g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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