Protein Rich Focaccia
Chef makes fresh dough daily and this focaccia is a nice treat. We love that it has added protein too. It’s a great excuse for another piece! This really can go with so many wines but the herb oil is delightful with our Sonoma Coast Chardonnay.
Recipe Information
Prep Time: 1500 Minutes
Cook Time: 20 Minutes
Total Time: 1520 Minutes
Total Servings: 8
Ingredients
- 18 oz bread flour
- 4 oz whole wheat flour
- 2 tsp salt
- 2 tsp instant yeast
- 6 tbsp olive oil
- 16 fl oz water
- ¼ cup pea protein
Herb Oil
- ½ cup olive oil
- ¼ cup fresh herbs (or 4 teaspoons dried herbs)
- 1.5 tbsp kosher salt
- ¾ tsp granulated garlic (or 1-2 cloves minced garlic)
- ¼ black pepper
Directions
Mix together flour, salt, yeast. Mix pea protein with olive oil, and water. Combine wet & dry ingredients and mix in stand mixer. Once a wet, sticky ball forms, knead on medium for 5-7 minutes to create a smooth, sticky dough. The dough should clear the sides of the bowl but will stick to the bottom.
Oil a 1/2 sheet and scrape the dough into it. Let the dough rest for 5 minutes. Wet or oil your hands, and stretch the dough on both ends until it is twice the length. Fold each end over on the center, as if you're folding a letter. Spray with oil, cover with plastic wrap.
Let the dough rest for 30 minutes, then repeat the stretching and folding. Let the dough rest another 30 minutes, and repeat the stretching and folding for a final time. Let the dough ferment for an hour. It will grow but may not double in size.
Line a 1/2 sheet with parchment paper. Coat the parchment with 1/4 cup olive oil. Transfer the dough onto the parchment paper.
Top with half of the herb oil. Use your fingertips to dimple the dough and spread it to fill the pan, trying to keep the thickness of the dough uniform. If dough is too springy, let it rest for 15 minutes.
Cover the pan loosely with plastic wrap and refrigerate the dough overnight.
Remove the pan from the fridge 3 hours before baking. Drizzle with the remaining herb oil and dimple it in. Cover the pan loosely with plastic wrap and let rest at room temperature for 3 hours, or until the dough doubles in size.
Preheat oven to 400 F. Sprinkle dough with salt. Bake for 10 minutes, rotate the pan 180 degrees, and bake for another 5-10 minutes, until bread turns a light golden brown.
Remove pan from oven and transfer focaccia to a cooling rack.
Suggested wine pairing
