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 | 1 Tbsp fresh basil, chopped |
1 Tbsp dry active yeast | 1 Tbsp fresh oregano, chopped |
1/3 cup olive oil plus 1 tablespoon, divided | 1/4 cup shredded Parmesan cheese |
4 3/4 cups bread flour | Sea salt, to taste |
1 Tbsp sea salt |
|
In the bowl of a
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
Makes 1 (15 x 10”) loaf.
RECIPES
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