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Krazy Salt & Pepper Focaccia Recipe

Krazy Salt & Pepper Focaccia Recipe
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Serving : 1
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Prepare the ingredients before making Krazy Salt & Pepper Focaccia in your home. Then, follow these steps below to serve Krazy Salt & Pepper Focaccia for your family or friends.

Ingredients: Krazy Salt & Pepper Focaccia

  • For the Krazy Salt focaccia:
  • 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
  • For the Krazy Pepper focaccia (Use the above ◇ ingredients plus the ones below)
  • 4 grams Krazy Pepper (or a pepper-herb mix)
  • 5 grams Salt

How to Make Krazy Salt & Pepper Focaccia

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Krazy Salt & Pepper Focaccia in your home by yourself.

    Step 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.
  • Step 2
  • Use either Krazy Salt or Krazy Pepper. Don't add both or the herb flavor may become too strong.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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