Ingredients
Bread Dough
- 4 cups flour
- 1 cup hemp heart protein powder
- ½ cup hemp hearts
- 2 ¼ tsp active dry yeast
- 2½ - 3 cups water
- 2 tsp honey
- 1 tbsp salt
- 8 tbsp hemp oil
Topping
- 1/4 cup hemp oil
- 1/4 cup water
- 2 tbsp hemp hearts
- ½ - 1 tsp salt
- 3 tbsp crushed garlic
- 1 – 2 tbsp rosemary (dry or fresh)
- 1 - 2 tsp flaky salt to sprinkle on top
Directions
Step 1
Add active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ - 3 cups lukewarm water in a medium bowl, whisk and let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again — check the expiration date!). I prefer a wetter dough, so I use 2¾ - 3 cups.
Step 2
Add 4 cups (625 g) all-purpose flour, 1 cup Hemp Heart Protein and 1 Tbsp salt and ½ cup Hemp Hearts and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Step 3
Pour 4 Tbsp Hemp oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
Step 4
Generously grease (butter/oil) or line with tinfoil a 30x20cm baking pan, for thicker focaccia that’s perfect for sandwiches, or a 45x30cm rimmed slice pan, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour the remainder of the Hemp oil (4 Tbsp) into centre of pan.
Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into centre of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Step 5
Place a rack in middle of oven; preheat to 220° (180 – 200 Fan forced). To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan).
Step 6
Mix the topping ingredients together until combined and drizzle over the dough. Then sprinkle the flaky salt on top and place in the oven. I like a lot of topping on my bread, so I have doubled the amount in the above ingredients list.
Bake for 35 – 45 minutes.
Enjoy with soup or some fresh pesto and camembert cheese.
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