SALT AND PEPPERCORN FOCACCIA
Number of servings : 4 to 6 Prep time: 20 minutes + 2 ½ hours rising time Cooking time: 25
Number of servings : 4 to 6
Prep time: 20 minutes + 2 ½ hours rising time
Cooking time: 25 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
45 ml fresh brewer’s yeast 3 tbsp.
250 ml warm water 1 cup
5 ml sugar 1 tsp.
30 ml olive oil 2 tbsp.
400 g all-purpose flour 4 cups
5 ml table salt 1 tsp.
5 ml preserved green peppercorns, drained 1 tsp.
5 ml coarse salt 1 tsp.
5 ml dried pink peppercorns slightly crushed 1 tsp.
To taste Parmesan cheese, grated
5 ml fresh rosemary, chopped 1 tsp.
In a bowl, combine brewer’s yeast with warm water, then add the sugar and one tbsp. of the olive oil. Stir gently and set aside for 10 minutes.
In a large mixing bowl, combine the flour and the table salt. Make a well in the middle and pour in the yeast mixture. Blend with your hands to create a ball of dough.
Place the dough on a floured work surface and knead for 5 minutes.
Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and allow to rise until doubled in volume, approximately 1 to 2 hours.
Remove the dough to a floured work surface, punch it down and roll it out with a rolling pin. Press the dough onto a lightly oiled baking sheet.
Cover with plastic wrap and allow to rise again for 40 minutes.
Preheat oven to 250° C / 500°F
Using your fingertips, create little depressions in the surface of the dough and sprinkle the green peppercorns into them. Sprinkle the whole surface with the coarse salt and drizzle the dough with the remaining tbsp. of olive oil.
Bake for 25 minutes.
Remove the focaccia from the oven and sprinkle with the crushed pink peppercorns and grated Parmesan. Decorate with chopped rosemary.
For added flavour, add 4 tbsp. of grated Parmesan to the flour mix.