spring foccacia
ingredients
3 1/4c AP flour
1 ¼ tsp active dry yeast (1 packet)
Pinch sugar
1 ¼ cup warm water (105-110) check water amount
2 tablespoons olive oil + extra for oiling pan
1 tablespoons kosher salt
For the chive oil
¼ cup minced chives
¼ cup good quality EVOO
½ tsp salt
Makes one 9x13” loaf
Make the chive oil by adding chives, oil, and salt to a food processor and blend until smooth. Set aside while you make the dough.
Mix flour, yeast, sugar, water, olive oil, and salt with a dough hook low about 3-4 minutes then medium another 8-9 min. Put directly into oiled ¼ sheet pan. Spread out dough and let proof for 30 min. Spread again to fill pan. Let proof for an hour, covered, in a warm place. Alternatively, leave to proof in the refrigerator overnight.
Dimple the dough with your fingertips. Add chive oil (brush on) and sea salt. Bake at 425 for 8 min, rotate and bake another 8min. Garnish with fresh chives.
*I like to serve my foccacia with plenty of softened butter
