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Ingredients
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Dough Ingredients
Topping Ingredients
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Once the yeast is activated, pour it into the flour mixture along with the olive oil. Mix until the dough starts to come together.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Assembling and Baking
- 6
Prepare the Baking Pan
Grease a baking sheet or a large cast-iron skillet with olive oil.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to the prepared baking pan. Gently stretch and press the dough to fill the pan evenly.
- 8
Second Rise
Cover the dough with a damp cloth and let it rise again for about 30 minutes.
- 9
Preheat Oven
Preheat your oven to 425°F (220°C).
- 10
Dimple the Dough
Use your fingers to create dimples all over the surface of the dough.
- 11
Add Toppings
Sprinkle the fennel pollen and flaky sea salt evenly over the dimpled dough. Dot the surface with pieces of cultured butter.
- 12
Bake
Bake in the preheated oven for about 20-25 minutes or until the focaccia is golden brown.
- 13
Cool and Serve
Remove from the oven and let it cool slightly before slicing and serving. Enjoy your house focaccia warm!