Focaccia in the Pizza Oven
There’s nothing quite like warm focaccia out of the oven. And, in this case, out of the pizza oven! With a crispy golden crust and a chewy and airy crumb,…
Instructions
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1
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and
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2
salt. Add the water and mix until a soft ball forms. Knead the dough for 5 minutes or until
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smooth.
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4
Pour 2 tbsp (30 ml) of the oil into the cast iron pan. Place the dough in the pan.
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5
Spread the dough out with your fingertips, turning it over a few times to coat well in the
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oil, until it is the same size as the pan. Cover with a damp dishcloth or plastic wrap and
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let rise in a warm, humid spot for 1 hour 30 minutes or until the dough has doubled in
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volume.
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Pour the remaining oil over the dough. Make small wells in the dough with your fingertips. Let rise, uncovered, for 30 minutes.
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Meanwhile, preheat the pizza oven on high (MAX) with the door closed for 20 minutes.
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In a small bowl, combine the rosemary and garlic. Sprinkle the mixture over the risen dough. Sprinkle with fleur de sel.
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Reduce the temperature of the pizza oven to low (1). Bake the focaccia with the
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door closed for 2 minutes. Using the removable handle, rotate the pan 180 degrees.
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Continue to bake with the door closed for 3 minutes.
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Using the removable handle, rotate the pan again. Turn off the oven, leaving the
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focaccia inside and the door closed for 10 minutes. Remove from the oven and let cool
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on the pan for 15 minutes. Slide the focaccia onto a cutting board. Cut into wedges and
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serve.
There’s nothing quite like warm focaccia out of the oven. And, in this case, out of the pizza oven! With a crispy golden crust and a chewy and airy crumb, it’s the perfect bread for sandwiches, for dipping, or just as a snack. Flavoured with rosemary, garlic and salt, it’ll be a recipe you’ll want to make again and again.
