Krazy Salt & Pepper Focaccia

Name: Krazy Salt & Pepper Focaccia
Yield: 1 serving
Cuisine: American
Ingredients: 6 grams Krazy Salt (or herbed salt); 250 grams ◇Semi-strong bread flour or all purpose flour (Lys d'Or brand); 5 grams ◇Honey; 3 grams ◇Sugar; 3 grams ◇Dry yeast; 155 to 160 grams ◇Water; 25 grams ◇Olive oil; 4 grams Krazy Pepper (or a pepper-herb mix); 5 grams Salt

cookpad.japan @cookpad_jp

I used the ingredients for basic focaccia,to make a thick puffy 'ristorante' focaccia.
When I added Krazy Pepper it was delicious, so the next time I made it with Krazy Salt and that was delicious too!
I like both because you can easily add the aroma of herbs easily.

Brush the focaccia with plenty of olive oil.
Use your index and middle fingers held in a V to poke holes in the focaccia. Firmly press in your fingers until you can feel the pan.
To bake this dough in a square bread pan, bake for 30 minutes while keeping an eye on it to make sure it won't burn. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

1 serving

For the Krazy Salt focaccia:
6 gramsKrazy Salt (or herbed salt)
250 grams◇Semi-strong bread flour or all purpose flour (Lys d'Or brand)
5 grams◇Honey
3 grams◇Sugar
3 grams◇Dry yeast
155to 160 grams ◇Water
25 grams◇Olive oil
For the Krazy Pepper focaccia (Use the above ◇ ingredients plus the ones below)
4 gramsKrazy Pepper (or a pepper-herb mix)
5 gramsSalt

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Steps

1

The main photo shows a Krazy Salt focaccia baked in a 18 cm square pan. The one here is a loaf baked with Krazy Pepper.
2

Use either Krazy Salt or Krazy Pepper. Don't add both or the herb flavor may become too strong.
3

I used a 18cm square pan this time, but the dough amount is for 1 square loaf worth, so you can bake it in a square loaf pan too. Grease the pan beforehand.
4

Put all the ingredients up to the water in the list in a bread machine, and start the "dough" program. Add the olive oil 5 minutes in.
5

When the dough is done take it out onto a work surface and punch it down fairly hard to deflate it well. Round it off and rest for 10 minutes.
6

If you are baking the dough in a square pan, deflate the dough seam side up, and roll flat using a rolling pin while pressing out more air. Put the dough into the pan and press the surface flat with your hands.
7

Let it rise until doubled in volume. Start preheating the oven at the appropriate time to 200 °C. Brush with olive oil when the dough has finished rising, and make holes with your fingers.
8

Lower the oven temperature to 180 °C and bake for 27 minutes. Take the bread out of the pan, and cool on a rack. It's done.
9

If making a freeform loaf: After the dough has rested, roll out the deflated dough to 20 x 25 cm. Fold the top and bottom sides in towards the center, then fold in half.
10

Pinch the seam closed, and place seam side down on a baking pan lined with kitchen parchment paper. Leave until it has risen to twice its volume. Start preheating the oven to 200 °C at the appropriate time.
11

When the dough has finished rising, brush it with oil, and poke holes in the surface with your fingers. Lower the oven temperature to 180 °C and bake for 25 minutes. Cool to finish.
12

This is a sticky dough. Put some oil on your hands when forming the dough. If you add 160g of water to the dough it will turn out to be a softer bread.
13

This bread tastes best when it's freshly baked. Eat dipped in plenty of olive oil. If you toast it, it'll be quite crispy.