Featured Recipe
Rosemary Garlic Focaccia Twist
By Kate
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A reworked focaccia elevated with sage in place of rosemary and smoked sea salt substituting fleur de sel, alongside a splash of honey for subtle sweetness. Adjusted hydration and altered rising times for better crumb. Uses spelt and rye flour blend instead of all-purpose for added texture and nutrition. Cooked in a preheated cast iron skillet inside a pizza oven, focusing on tactile dough cues and visual blistering to guide timing. Ideal for 6-8 hungry portions, vegan and allergen-friendly.
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Prep:
25 min
Cook:
40 min
Total:
Serves:
6 to 8 servings
Italian bread
vegan
artisan
baking
healthy
Introduction
Forget the usual straight flour swap and identical timing. This focaccia comes with checks on skin elasticity and visual cues instead of ticking clocks. Tender crumb with that rustic chew of rye and spelt, dark speckles of sage and the lingering smoke from salt. You’ll want to feel the dough’s resistance and listen for crackling when it comes out—oven roar, oil sizzling, garlic aroma thick in the air. Perfect for ripping apart with fingers dipped in olive oil or paired with a robust red. No fluff, just focused methods and real kitchen sense.
Ingredients
About the ingredients
Opt for spelt and rye for depth in flavor and better structure. All-purpose flour gets the job done but compromises texture. Honey replaces sugar delicately raising yeast activity without overpowering. Smoked sea salt brings a bold but balanced layer that regular fleur de sel lacks. Fresh sage swaps out rosemary here, lending earthiness that keeps focaccia interesting. Adjust oil slightly for easy handling and moisture balance. Lukewarm water crucial—too hot kills yeast, too cold stalls rising; test with finger to be just warm, not scalding.
Method
Technique Tips
Dry mix first ensures even yeast distribution. Stretch and fold the dough in skillet rather than aggressive kneading saves time and builds gluten gently. Watch dough swell more than clock times. Poke tests reveal readiness better than watches. Dimpling not just cosmetic—helps oil and herbs sink, stopping dry spots. Bake on low temp after high heat setting to develop crumb while crust crisps without burning. Turning skillet mid-bake avoids hot spots and uneven browning. Resting inside oven post-bake lets heat settle, finishing crumb cook without toughening crust. Use a thin spatula to free from pan; letting cool a bit avoids tearing. Serve warm—not piping hot—for best texture and aroma reveal.
Chef's Notes
- 💡 Check elasticity. Dough needs to spring back when you poke it. Texture matters. Too sticky, add flour slowly. Don’t rush the resting time.
- 💡 Sage substitutes? Try thyme or oregano. Strong flavors balance the smoke of sea salt. Adjust oil if dough feels dry. Always feel for proper hydration.
- 💡 Two rise times. First—warm spot. Second, watch the oven temp. Let surface dry slightly before baking; ensures a good crust without cracks.
- 💡 Skillet choice matters. Cast iron heats evenly, good crust. Rotate too, prevents hot spots. Make sure dough's oiled well for easy release post-bake.
- 💡 Wait before slicing. Let it cool a bit in the pan. Keeps the texture intact. Enjoy the aromas wafting. Fresh herbs add layers to each bite.
