Filter
Top Products
Cracked Black Pepper Foccaccia
For cracked black pepper, take whole black peppercorns and roughly crush them using the bottom of a sauté pan. You can also
chop them in a coffee grinder or food processor.
2 cups warm water (105-115˚)
1 Tbsp dry active yeast
1/3 cup olive oil plus 1 tablespoon, divided
4 3/4 cups bread flour
1 Tbsp sea salt
In the bowl of a heavy-duty mixer fitted with the dough hook attachment, add warm water and yeast. Let mixture proof until bubbling
and foamy, about 5 minutes. Add olive oil and 2 cups bread flour, set mixer on low to blend. Add remaining flour, then add cracked
black pepper and sea salt. Continue to mix for about 7-8 minutes or until a smooth, elastic dough forms.Scrape dough into a large,
oiled bowl or cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in volume, about 1 hour.
Lightly oil a 15 x 10 x 1” baking sheet. Slide dough into pan. Using the remaining 1 Tablespoon of oil on your fingertips, stretch dough
to fit inside of the pan. Gently “dock” the dough by making small fingerprints over the surface of the dough. Sprinkle basil, oregano,
and Parmesan cheese over the top of the dough. Cover loosely in plastic wrap and let rise for 30 minutes. Preheat oven on Pure
Convection™ at 425˚. Bake foccaccia bread until deep golden brown in color, about 30-33 minutes. Transfer to a rack to cool. Slice
into 2 x 2” squares.
Makes 1 (15 x 10”) loaf.
1 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped
1/4 cup shredded Parmesan cheese
Sea salt, to taste
RECIPES
34