Drew's Famous Sourdough Focaccia Recipe
Served with smoked sweet pepper butter
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Ingredients
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Focaccia Dough
Smoked Sweet Pepper Butter
Method
Focaccia Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-2 hours or until doubled in size.
- 5
Prepare for Second Rise
Once risen, punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the pan, cover, and let it rise for another 30-45 minutes.
- 6
Preheat Oven and Add Toppings
Preheat your oven to 425°F (220°C). Dimple the dough with your fingers, drizzle with olive oil, and sprinkle with fresh rosemary.
- 7
Bake
Bake the focaccia in the preheated oven for 20-25 minutes until golden brown. Let cool on a wire rack before slicing.
Smoked Sweet Pepper Butter Preparation
- 8
Soften the Butter
In a mixing bowl, allow the unsalted butter to come to room temperature until soft.
- 9
- 10
Chill the Butter
Transfer the smoked sweet pepper butter to a serving dish or roll it into a log in parchment paper and refrigerate until firm.