Garlic, Sun-dried Tomato & Bacon Focaccia
This recipe has been on my mind for months and it’s finally here! A same day bake focaccia, with delicious toppings. Worth the effort I promise!
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Nitrate Free Bacon.
Servings: 8
Ingredients
Focaccia
4 cups Spelt Flour
1 tbsp Dried Yeast
1 tsp Coconut Sugar
½ tsp Salt
2 cups Warm Water
4 tbsp Extra Virgin Olive Oil
Toppings
3 strips Nitrate Free Bacon, diced
4 Garlic Cloves, minced
2 tbsp Thyme
¼ tsp Salt
Pinch Pepper
½ Sundried Tomatoes, diced
Fresh Basil Leaves
Method
1. Combine flour, yeast, coconut sugar and salt in a large bowl. Mix a well in the centre and add warm water. Mix with a spatula.
2. Pour 2 tbsp of oil over the dough and cover with a tea towel. Place in a warm area for 1 hour or until doubled in size.
3. Grease a roasting pan with additional olive oil. Knead dough for a couple of minutes on a lightly floured surface. Place in the greased pan and evenly spread to edges.
4. Place pan covered in the warm place again for 1 hour.
5. Preheat oven to 180 degrees. Drizzle with 2 tbsp olive oil over dough and using fingertips, press dough all over to create dimples in the dough.
6. Spread out bacon, garlic, thyme, salt and pepper on top of dough.
7. Bake for 25 minutes or until golden.
8. Once cooked top with sundried tomatoes and fresh basil leaves.
9. Allow to cool before cutting.