The smooth and chewy inside makes this loaf excellent for a day snack and even as a sandwich bread. Drizzled with scorching honey, this tacky focaccia is bursting with wealthy, spicy taste in each chunk.
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) immediate yeast*
- ½ cup (120 grams) harissa paste
- ½ cup (80 grams) ¼-inch-sliced onion
- 4 ounces (113 grams) Brie cheese, reduce into small wedges
- Flaked sea salt, for sprinkling
- ¼ cup (85 grams) honey
- 1 teaspoon (5 grams) apple cider vinegar
- ¼ teaspoon crushed purple pepper
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In a big bowl, mix 1¾ cups (420 grams) room temperature water and a couple of tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a big rubber spatula or wood spoon till a cohesive dough types. (Dough might 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 fingers to succeed in underneath one aspect of dough; gently stretch up, and fold over heart; repeat on all sides of dough. (See extra beneath))
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Line a 13×9-inch baking pan with parchment paper, letting extra prolong over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.
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Prove 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 utterly, let stand for five to 10 minutes after which strive once more.) Unfold harissa onto dough. Beginning at one brief aspect, fastidiously roll up dough right into a log. Place dough lengthwise, seam aspect 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 purple 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 standard apply of kneading is changed with a easy folding approach 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 fingers to forestall sticking. Attain underneath one aspect 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 occasions 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 must discover the dough has turn into easy and elastic.
