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Ingredients
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Focaccia
Almond Bagna Cauda
Method
Focaccia
- 1
Prepare the Dough
In a large bowl, combine warm water and yeast, letting it sit for about 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 4
Shape the Focaccia
Once risen, punch down the dough and shape it into a rectangle. Transfer to a greased baking sheet and press dimples in the surface. Sprinkle with rosemary and drizzle with olive oil.
- 5
Second Rise
Cover and let the focaccia rise for another 30 minutes.
- 6
Almond Bagna Cauda
- 7
Prepare the Garlic
In a small saucepan, combine the garlic cloves and enough water to cover them. Bring to a simmer and cook for 10 minutes. Drain and set aside.
- 8
- 9
Blend the Almonds
In a blender, combine the garlic, blanched almonds, and the anchovy oil mixture. Blend until smooth.
- 10
Finish the Bagna Cauda
Return the mixture to the saucepan, add red pepper flakes and chopped parsley, and heat gently. Serve warm alongside the grilled focaccia.
