A RECIPE + SPICES TO CREATE
Focaccia with Fleur de Sel
10 oz warm water
1 tsp dry yeast
1 tbsp honey
1 cup all-purpose flour
1 cup bread flour
½ cup whole wheat flour
2 tbsp extra virgin olive oil, plus more for baking
1½ tsp fleur de sel, plus more for garnish
In a large bowl add warm water, honey, and yeast. Let sit for about 10 minutes or until the yeast starts to bubble.
After the yeast has been activated, add the rest of your ingredients right on top of the water.
Begin to mix using your hand until all the flour had been hydrated. Then transfer the dough into an oiled bowl, covered in plastic wrap until doubled in size. Then fold the dough, replace the plastic, and repeat.
After the dough has risen twice, place it in a heavily oiled pan and let rise again. After the dough appears to be forming some bubbles drizzle some more oil on top and then sprinkle additional fleur de sel.
Bake at 400 degrees for 20 minutes rotate, and then 20 more. Or until you’ve achieved a deep brown color.
Let cool, then cut and serve.
If you're making this ahead of time, try mixing your dough and then leaving it in the fridge overnight. This will allow for slow fermentation. Then pull the dough out and place it directly in the baking dish for its final rise.
The fermentation or rising times can vary depending on the temperature of your kitchen. If you notice your dough is growing quite a bit before your timer goes off, just go ahead and fold it early.
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