Saffron Aleppo Quick Focaccia
Recipe by Savory Spice Test Kitchen
Baking
Using the oven as a proofing box makes for a speedy and flavorful focaccia recipe that can be completed in less than an hour.
Serves
8 servings
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
3/4 cup warm water 1/2 tsp. sugar 1 1/2 tsp. active dry yeast 1 3/4 cups all-purpose flour, divided 7 Tbsp. extra virgin olive oil, divided
Saffron Salt
1 1/2 tsp. Saffron Salt*, divided
Crushed Aleppo Chiles
1 1/2 tsp. Crushed Aleppo Chiles
Granulated Garlic
1/2 tsp. Granulated Garlic
Directions
Preheat oven to 200 degrees. In a bowl, combine warm water (110 degrees) with sugar and yeast, stir to combine, and let stand until foamy, about 5 min. Add 1 cup flour to water mixture and stir to combine. Add 2 Tbsp. olive oil, 1 tsp. Saffron Salt, 1 tsp. Crushed Aleppo Pepper, and 1/2 tsp. Granulated Garlic to flour mixture and mix until just combined. Add remaining 3/4 cup flour and mix until dough pulls away from sides of bowl. Grease a 12-inch cast iron pan with 2 Tbsp. olive oil. On a lightly floured surface, roll dough into a 12-inch disk. Lay dough into cast iron pan and cover with a clean kitchen towel. Turn oven off and place covered pan in oven for 20 min. Remove from oven and let sit covered 10 additional min. Preheat oven to 400 degrees. Combine 2 Tbsp. olive oil, 1/2 tsp. Crushed Aleppo Pepper, and 1/2 tsp. Granulated Garlic. Brush dough with olive oil mixture. With your fingertips, lightly press 1/4-inch indents all over surface of dough. Return to oven and cook for 20 min. Remove from oven and brush with 1 Tbsp. olive oil. Sprinkle with 1/2 tsp. Saffron Salt and serve.
Recipe Notes
*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
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