Chipotle Olive Foccacia

By blum099

Ingredients

• 1 3/4 cup of very warm water
• 5 cups of AP flour and more for dusting
• 1 package of active yeast
• 1 1/2 TBSP sugar
• 3/4 cup of Devo Chipotle Olive Oil
• 1 TBSP olive juice (straight from the jar)
• 1 tsp sweet paprika
• 1 TBSP kosher salt

Preparation

Step 1

Combine the warm water, yeast and sugar in a small bowl, allow to sit until the yeast beings to bubble, about 10 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, kosher salt, paprika, olive juice and 1/2 cup less 1 TBSP of the oil. Mix til combined then add in the yeast mixture. Mix on low speed until the dough begins to come together then remove from the bowl. Place on a lightly floured surface and knead for another 5 minutes. Lightly oil a large bowl with 1 TBSP of oil and place the dough in the bowl, turning to coat once. Cover and allow to rise for approx 1-2 hours in a warm area of your house.

Coat a jelly roll pan with the remaining 1/3 cup of oil. The oil will be sucked up into the bread during baking so don’t freak out about the amount of oil you see in the pan. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan (it will eventually go into place). As you are doing so, spread your fingers out and make finger holes all the through the dough.

Put the dough in a warm place until it has doubled in size, about 1 hour. Liberally sprinkle the top of the focaccia with some coarse salt and lightly drizzle a little oil on top. Bake at 425 until the top of the loaf is golden brown, about 20-30 minutes.