SUMAC FOCACCIA

Ingredients

1 cup flour (bread flour for more elasticity, or plain flour for a more tender crumb, depending on your desired experience).

1 lbs. pizza “00” flour

3 ½ cups filtered water

½ tsp dry yeast

¼ tsp maple syrup, Vermont-grade

2 tsp sea salt

extra virgin olive oil

1 tsp Rose Burak Sumac

 

Method

In dough mixer, mix together the flour, dry yeast and 150 g of water until smooth. Let it swell and rise, about 1.5 hour.

 

Add pizza flour, remaining water and sea salt. Mix until the dough is smooth, about 10 minutes.

 

Transfer dough to a greased bowl. Cover the bowl with plastic wrap and cover loosely with kitchen towel. Rest outside the refrigerator for 1 hour, and then in the refrigerator for 24-48 hours.

 

Pro-tip: Cold, refrigerated dough yields chewy, crispy and airy focaccia, however if you are pressed for time, you can make this start-to-finish in 3 hours.

 

The next day, preheat the oven to 375°F/190°C. Divide the dough into pieces of 260-270 g, and form each piece into a smooth, firm balls. Place each ball of dough on a on a flour-dusted or parchment-lined baking sheet, allowing 10 inches (26 cm) diameter for each surface.

 

Flour lightly, cover loosely with baking paper on top. Leave the dough balls to rise until they double in volume, about 2 hours.

 

Drizzle generously extra virgin olive oil and sprinkle Rose Burak Sumac all over.

 

 

Place dough in the hot oven.  Bake 6-7 minutes until golden brown. While oven hot, garnish with Rose Burak Sumac and Salt Flakes.

 

Serve immediately with hummus or labneh.