The delicate and chewy inside makes this loaf good for a day snack and even as a sandwich bread. Drizzled with sizzling honey, this tacky focaccia is bursting with wealthy, spicy taste in each chew.
Harissa and Brie Focaccia
Makes 1 (13×9-inch) loaf
- 1¾ cups (420 grams) water, room temperature (70°F/21°C to 75°F/24°C)
- 6 tablespoons (84 grams) extra-virgin olive oil, divided
- 4¼ cups (540 grams) bread flour
- 3½ teaspoons (10.5 grams) kosher salt
- 1 (0.25-ounce) package deal (7 grams) prompt yeast*
- ½ cup (120 grams) harissa paste
- ½ cup (80 grams) ¼-inch-sliced onion
- 4 ounces (113 grams) Brie cheese, lower into small wedges
- Flaked sea salt, for sprinkling
- ¼ cup (85 grams) honey
- 1 teaspoon (5 grams) apple cider vinegar
- ¼ teaspoon crushed pink pepper
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In a big bowl, mix 1¾ cups (420 grams) room temperature water and a pair of tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a big rubber spatula or wood spoon till a cohesive dough kinds. (Dough can be shaggy and cheesy.) Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. (To fold, use moist or oiled arms to succeed in underneath one facet of dough; gently stretch up, and fold over heart; repeat on all sides of dough. (See extra under))
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Line a 13×9-inch baking pan with parchment paper, letting extra lengthen over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.
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End up dough into ready pan; utilizing simply your fingertips, gently stretch dough to a couple of 10×8-inch rectangle. (If dough is tight and won’t stretch fully, let stand for five to 10 minutes after which strive once more.) Unfold harissa onto dough. Beginning at one brief facet, rigorously roll up dough right into a log. Place dough lengthwise, seam facet down, in pan. Let stand for 10 minutes. Utilizing your fingertips, gently stretch dough to fill pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement and puffed, 45 minutes to 1 hour.
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Preheat oven to 425°F (220°C).
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Dimple dough utilizing your fingertips, touching pan by dough with out tearing dough. Drizzle with remaining 2 tablespoons (28 grams) oil. High with onion and cheese; sprinkle with sea salt.
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Bake till golden brown and an instant-read thermometer inserted in heart registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan.
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In a small microwave-safe bowl, warmth honey, vinegar, and pink pepper on excessive in 10-second intervals, stirring between every, till honey is fluid. Drizzle onto heat focaccia. Serve heat. Retailer in an hermetic container for as much as 3 days.
NO NEED TO KNEAD
The normal follow of kneading is changed with a easy folding method in focaccia dough
Oil a big bowl. Place dough in bowl. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. Because the identify implies, a high-hydration dough is comparatively moist, so earlier than folding, moist or oil your arms to stop sticking. Attain underneath one facet of dough, and gently stretch the sting of the dough as excessive as you’ll be able to with out tearing. When you attain the highest, fold the dough over the middle. This movement strengthens the gluten community and is the popular technique to construct elasticity for doughs which have excessive hydration ranges. Repeat three extra instances round bowl to finish one spherical of folding. Fold the dough within the bowl each half-hour for a complete of 1½ hours. By the final fold, you need to discover the dough has grow to be easy and elastic.
