Dutch-oven focaccia with garlic-basil balsamic dipping oil
ByronTalbott · ♥ 2.5K likes · 49.4K views · 6 min video
Timestamp
Ingredients
Method
Techniques
- 1½ cup warm water
- 1 tbsp brown sugar
- 1 tbsp dry active yeast
- 1 cup bread flour
- 2½ cup all purpose flour
- 2 tbsp fresh rosemary leaves
- 1 tbsp flaky Maldon salt
- 1 cloves garlic clove
- ¼ cup olive oil
- 3 tbsp balsamic vinegar
Stir the dry active yeast into warm water with the brown sugar; leave in a warm spot 15 to 20 minutes until foamy.
Activating the yeast
Pour into the mixer bowl with the hook (or knead by hand) and on low add the flour a cup at a time until incorporated.
- olive oil
Drizzle in olive oil as the dough comes together; once it is a shiny smooth ball, mix on medium 3 to 4 minutes more until it stretches when pulled.
Oil the Dutch oven generously, place the dough in the centre and mould it to the pan.
Cover with a lid or damp cloth and rise in a warm spot 15 to 20 minutes, until doubled and soft.
Press indentations evenly all over with the fingers; top with rosemary, olive oil and flaky Maldon salt.
Dimpling and topping
Raise to 450F and bake another 5 to 7 minutes, until solid golden brown; cool a minute or two.
- torn basil
For the dip, crush the garlic with torn basil and pour over olive oil and balsamic vinegar; serve with torn focaccia.
Garlic-basil balsamic dip