Wood – Fired Focaccia Recipe
Smoked olives, citrus, chili
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Ingredients
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Wood – Fired Focaccia
Method
Wood – Fired Focaccia
- 1
Prepare the dough
In a large bowl, whisk together flour, yeast and salt. Add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface. Knead gently for 5-6 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- 2
Stretch and oil the pan
Oil a rectangular baking sheet or a cast-iron skillet generously. Gently punch down the dough and press it into the pan, spreading to fit. Cover and let it relax for 15 minutes.
- 3
Flavor base and toppings prep
In a small bowl, mix the remaining olive oil with lemon zest, chili flakes and chopped rosemary. Roughly chop the smoked olives.
- 4
Dimpling the dough
Using fingertips, press evenly across the dough to create dimples. Drizzle half of the flavored oil over the surface and rub it in with your fingers.
- 5
Assemble toppings
Scatter the chopped olives over the dough. Add extra rosemary if desired. Finish with a light sprinkle of finishing salt.
- 6
Bake in wood-fired oven
Preheat a wood-fired oven to about 450-500°F (230-260°C). Bake the focaccia on a baking sheet or pizza stone for 12-15 minutes, until deep golden brown and crisp around the edges. Rotate halfway for even color.
- 7
Finish and serve
Remove from oven, drizzle with a little more olive oil if desired, slice and serve warm.