Saffron Aleppo Quick Focaccia Recipe
Active Prep: 15 min
Cook: 20 min
- 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
- 1 1/2 tsp. Saffron Salt*, divided
- 1 1/2 tsp. Crushed Aleppo Chiles
- 1/2 tsp. Granulated Garlic
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*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
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.
Serve with oil and vinegar or honey.
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