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Active Fire Time: 20 minutes Total Time: 12 hours and 20 minutes
This focaccia recipe is not just about making bread; it’s about creating an experience, getting together to enjoy the summer nights, and having fun with your friends. Paired with a roasted spicy marinara sauce it will get your appetizer table to a next level.
Serves 6+
1.1 lb All purpose flour.
1 tablespoon of salt.
1 teaspoon of fresh yeast.
11 ounces of water.
1/4 cup of olive oil.
4- ounce olives.
2 tablespoons of rosemary.
1/4 purple onion.
SUPPLIES:
2-3 lb of charcoal
High-Temperature Gloves
Keveri Cutting board
Oven proof pot ( do not use glass)
PREPARATION:
Day before
Step 1:
You must start making the focaccia a day in advance, so begin mixing all the dry ingredients: flour, salt, and yeast. Then add the water and mix all the ingredients until you have a homogeneous dough.
Step 2:
Add some olive oil over the dough and set into a bowl, cover it up with a plastic wrap or with the bowl lid. Let it rest for at least 8 hours at room temperature.
Next Day:
Step 1:
First, start by lighting your Keveri H1 in Baker Mode at 450°F according to the manual instructions.
Step 2:
After 12 hours of resting the focaccia dough, move the dough to an oven-proof tray ( do not use glass) and add some olive oil. Leave to rest another 2 or 4 hours (at room temperature) or until the size of the dough is 2 times the current size.
Step 3:
Slice the tomatoes in half and the onions in quarters.
Step 4:
Remove the top side of the garlic, now you can see the cloves. Add some olive oil and season with salt and ground black pepper. Wrap it up with foil.
Step 5:
Set the tomatoes, onions, and garlic in the middle rack of the H1 for about 20 minutes or until they are brown.
Step 6:
Past the rest of the time for the focaccia dough, press down with your fingers to make some holes in the dough. Add some olive oil, salt, olives and the onion.
Step 7:
Set the focaccia in the top rack position of the H1, leave it for about 20 minutes, check to see if it has a brown crust, and take it out of the H1 when it does.
Step 8:
After the tomatoes, garlic and onions are ready, set them in a food processor, and add some salt, olive oil, chilly flakes, and pepper. Mix them until you have a sauce.
Step 9:
Take the focaccia out of the H1, let it get cold, then cut into sticks and enjoy it with the sauce.
Cook's Notes:
Pro tip: if you are running out of time, you can buy fresh handmade dough from your local pizzeria.
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