Name: Focaccia in the Pizza Oven
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 1/4 cups (340 g) unbleached all-purpose flour; 1 1/2 tsp sugar; 1 1/2 tsp instant yeast; 1 tsp salt; 1 cup (250 ml) warm water; 1/4 cup (60 ml) olive oil; 1 tbsp rosemary leaves, finely chopped; 1 garlic clove, chopped; Fleur de sel, to taste

Preparation

- In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the water and mix until a soft ball forms. Knead the dough for 5 minutes or until smooth.
- Pour 2 tbsp (30 ml) of the oil into the cast iron pan. Place the dough in the pan. Spread the dough out with your fingertips, turning it over a few times to coat well in the oil, until it is the same size as the pan. Cover with a damp dishcloth or plastic wrap and let rise in a warm, humid spot for 1 hour 30 minutes or until the dough has doubled in volume.
- Pour the remaining oil over the dough. Make small wells in the dough with your fingertips. Let rise, uncovered, for 30 minutes.
- Meanwhile, preheat the pizza oven on high (MAX) with the door closed for 20 minutes.
- In a small bowl, combine the rosemary and garlic. Sprinkle the mixture over the risen dough. Sprinkle with fleur de sel.
- Reduce the temperature of the pizza oven to low (1). Bake the focaccia with the door closed for 2 minutes. Using the removable handle, rotate the pan 180 degrees. Continue to bake with the door closed for 3 minutes.
- Using the removable handle, rotate the pan again. Turn off the oven, leaving the focaccia inside and the door closed for 10 minutes. Remove from the oven and let cool on the pan for 15 minutes. Slide the focaccia onto a cutting board. Cut into wedges and serve.

Focaccia in the Pizza Oven

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Instant Yeast 6 packets of 8 g