Friday, January 16, 2015

My take on Anne Burrell's Focaccia

Recently my wife and I were gifted a beautiful square Wilton baking pan.   I decided that I should attempt a focaccia with this new pan and had time yesterday to look for some recipes. I found one by Anne Burrell on Food Network and I thought it looked like a great place to start.

Here is her recipe:

I decided to take this recipe and add my own twist to it. I added some spice with red pepper flakes. I also replaced 1/2 cup of the extra-virgin olive oil with Lesley Elizabeth Dipping Oil with rosemary and sea salt flavor added. The dipping oil was on sale at our local market and has been one of the most pleasant surprises of my recent baking purchases. There are several different flavors and I would suggest it to anyone who loves baking and eating great breads!

  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 teaspoon red pepper flakes (you can mix this in with the bread or you can sprinkle it on top)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Lesley Elizabeth Dipping Oil (flavor of your choice)