Wood Fired Focaccia Recipe

Time3h

Serves8

With rosemary, sea salt & Pecorino-Romano & e.v.o.o.

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Ingredients

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1
Activate Yeast
In a small bowl, mix the warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
2
Combine Ingredients
In a large mixing bowl, combine the all-purpose flour and sea salt. Make a well in the center and pour in the yeast mixture along with the extra virgin olive oil.
3
Knead the Dough
Mix the ingredients until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

5
Prepare for Second Rise
Once the dough has risen, punch it down to release air. Transfer it to a well-oiled baking sheet or wood-fired oven pan.
6
Dimple the Dough
Using your fingers, gently dimple the surface of the dough, creating small indentations.
7
Add Toppings
Sprinkle the fresh rosemary, grated Pecorino-Romano cheese, and sea salt over the surface of the dough, ensuring an even distribution.
8
Second Rise
Cover the dough again and let it rise for another 30-45 minutes.

9
Preheat the Oven
If you are using a wood-fired oven, prepare it according to the instructions for your specific oven. For a conventional oven, preheat it to 450°F (232°C).
10
Bake Focaccia
Once the oven is hot, place the focaccia in the oven and bake for about 20-25 minutes, or until the crust is golden brown and the cheese is bubbling.
11
Cool and Serve
Remove the focaccia from the oven and let it cool slightly before slicing. Serve warm as an appetizer or side dish.