Extra-flavorful Focaccia
Ingredients: water, dry yeast, sugar, pecorino cheese, kosher salt · 35 min cook time · 380kcal · $7.50
Ingredients
237ml water, 1teaspoon dry yeast, 1spoonful sugar, 30g pecorino cheese, 1teaspoon kosher salt, 1spoonful cornmeal, 2spoonfuls whole wheat flour, 200g bread flour, to taste olive oil, to taste coarse finishing salt, 1knob butter, to taste garlic, to taste fresh sage
Instructions
1. Start with a cup of water, add dry yeast, and a little spoonful of sugar.
2. Finely grate pecorino cheese and add it directly into the water mixture along with kosher salt, cornmeal, whole wheat flour, and bread flour.
3. Stir until it behaves like a dough (about 80 percent hydration), then cover and let rise for a couple hours or in the fridge for a day or two.
4. With wet hands, stretch and fold the dough until it won't stretch anymore.
5. Coat a mini sheet pan with plenty of olive oil, place the dough, coat all sides with oil, push it out as flat as you can, cover, and let rise until puffy.
6. Top with a little more olive oil, use your fingertips to dimple the dough, and stretch it out into the corners.
7. Sprinkle with coarse finishing salt and bake in a 400 degree Fahrenheit (200C) oven.
8. Melt butter and chopped garlic together in the microwave, then mix in chopped sage to make herby garlic butter. Brush it onto the hot focaccia right out of the oven.
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