Description
Get your hands on this recipe for a quick Italian bread with fresh rosemary and a creamy-crunchy pair of toppings.
Ingredients
Units
Scale
- 17.5 ounces Bread Flour (about 3 1/4 cup + 2 TBS)
- 3/4 tsp Active Dry Yeast
- 3/4 tsp Granulated Sugar
- 1/2 ounce Kosher Salt (about 1 TBS + 1 tsp)
- 11.5 ounces Water – divided (about 1 1/2 cups – 1 TBS)
- 1/4 cup + 1 TBS Extra Virgin Olive Oil – divided
- 4 ounces Goat Cheese – crumbled
- Heaping ? cup Roasted Pistachios – shelled and roughly chopped
- 1 TBS Fresh Rosemary Leaves – finely chopped
- 1/2 tsp Coarse Sea Salt (plus more to taste)
Instructions
- Yeast Preparation: Warm ¼ cup water to 105-110°F. Add yeast and sugar, stir, and let it bloom for 5-10 minutes.
- Dough Mixing: In a large bowl, mix flour, salt, and remaining water. Add the yeast mixture and stir until combined. Cover with plastic wrap and let it rise for 8-24 hours.
- Forming Dough: Flour the surface and your hands. Form the dough into a ball. Place in a cast iron skillet, coated with 1 TBS oil, seam side down. Cover and let stand for 2 hours.
- Preheat Oven: Preheat oven to 525°F with the rack in the middle position.
- Prepare for Baking: Press the dough to make indentations and ensure it fills the skillet. Sprinkle with goat cheese, pistachios, rosemary, and sea salt. Drizzle with 2 TBS oil.
- Baking: Bake until golden brown and the internal temperature reaches 190°F, about 16-24 minutes.
- Cooling: Let the bread rest in the skillet for 5 minutes, then transfer to a cutting board to cool for 5 more minutes before serving.
Notes
- Ensure the water temperature is correct for yeast activation.
- The dough should significantly rise during the initial resting period.
- Be gentle when forming the dough to maintain its airiness.
- The skillet size is crucial for the shape and thickness of the focaccia.
- Store leftovers in the refrigerator and reheat as needed.
- Prep Time: 30 mins
- Cook Time: 24 mins
- Category: Baking, Bread, Pane
- Method: Baking
- Cuisine: Italian