Lisa Atwood, Rebecca Courchesne, Rick Field

Focaccia with Chile-Lemon Dipping Sauce

Name: Focaccia with Chile-Lemon Dipping Sauce
Yield: Makes one 15-by-10-inch (38-by-25-cm) focaccia
Ingredients: 2½ tsp (1 package) active dry yeast; ½ cup (4 fl oz/125 ml) warm water (105°–115°F/40°–46°C); 1½ cups (12 fl oz/375 ml) milk; 5 cups (1½ lb/750 g) all-purpose (plain) flour; 6 Tbsp (3 fl oz/90 ml) olive oil; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; 2 tsp salt; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; Coarse sea salt; 1 tsp each chopped fresh thyme, rosemary, and sage, or ¼ tsp each dried thyme, rosemary, and sage; 2 Tbsp aged balsamic vinegar; ⅓ cup (3 fl oz/80 ml) Chile-Lemon Olive Oil

Preparation info

Makes
one
15-by-10 inch focaccia

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

This popular Italian flatbread is made in many regions of the country and prepared with different toppings, from grapes to tomato to walnuts and anchovies. Serve this simple version, topped with sea salt and herbs, with a flavored oil and vinegar dipping sauce.

Ingredients

2½ tsp (1 package) active dry yeast
½ cup (4

Snack
Bread
Vegetarian

Method

In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved. Add the milk and 4 Tbsp (2 fl oz/60 ml) of the olive oil and stir to combine.