Focaccia with Fleur de Sel
a bread recipe
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram:
@maggiefrank.bakes
Focaccia is a beautiful bread that is rich in olive oil and always sprinkled with coarse salt on top. This recipe was developed to be mixed by hand and involves very little working time.
TIME (ACTIVE) | 3 H 10 M
TOTAL | 3 H 10 M
16 SERVINGS
| 16 oz
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In a large bowl add warm water, honey, and yeast and give it a quick mix. Cover in plastic and allow to sit until the yeast starts to bubble. This should take around 10 minutes.
After the yeast has been activated, add both flours and the first measurements of oil and fleur de sel on top of your yeast mixture.
Begin to mix using your hand just until all the flour had been fully hydrated and you no longer see dry lumps. When that is achieved, transfer the dough into an oiled bowl. Cover in plastic wrap and allow to rest in a warm spot of your kitchen until it has doubled in size. The time this will take can vary depending on the temperature of the room but should take about 45 minutes in 68F.
After it has doubled remove the plastic and with oiled hands fold the dough. To do this lightly press down on the dough to remove the air and then lift it up and fold it in half so the dough that was touching the bottom is now in the middle, and then lay it back in the bowl. Allow to rest for 20 more minutes.
After the dough has risen again, transfer it to a pan using about half of the oil you reserved for baking. You can use a regular sheet tray or an 8" pan for a taller product. Cover, and let the dough rest again on the tray for 20 minutes.
Next, use the remainder of your oil to pour over the top of the dough, and with greased fingers press firmly into the dough using just the tops of your fingertips. Dimpling the dough in this way allows for pools of oil to sit on top of your bread adding texture. Then sprinkle on the reserved fleur de sel evenly over the top.
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.
To add extra flavor to your bread, try experimenting with adding fresh herbs or sliced veggies on top of the bread before you bake. For example, adding some halved cherry tomatoes and rosemary along with the fleur de sel can turn this bread into something really special!
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
