Blue Cheese-Bacon Focaccia
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
44
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2.25 tsps
Active Dry Yeast (1 package)1 tsp
Honey4.5 cups
All-Purpose Flour (or more)1 tbsp
Kosher Salt1 tbsp
Rosemary (fresh sprigs)Directions:
1
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl
2
Let sit until foamy, about 10 minutes
3
Combine 4 1/2 cups flour, salt, and pepper in a large bowl
4
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water
5
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands
6
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic)
7
Brush a large bowl with oil; place dough in bowl
8
Cover with plastic wrap and place in a warm, draft-free area
9
Let rise until doubled, about 1 hour
10
Meanwhile, heat a large skillet over medium-high heat
11
Add bacon and cook until it is light golden but not crisp
12
Transfer to paper towels to drain
13
Preheat oven to 425°F
14
Brush a 17x11x1" baking sheet with oil
15
Press dough into pan
16
Press with your fingertips all over, forming dimples
17
Drizzle remaining 2 tablespoons oil over
18
Bake focaccia for 10 minutes
19
Sprinkle cheese over, then bacon and rosemary
20
Return to oven and bake until golden brown, 12-15 minutes longer
21
Let cool for 10 minutes in pan
22
Slide bread onto a wire rack to cool completely
23
Slice into 2x1" pieces
24
Dissolve yeast and honey in 1/2 cup warm water (110°F-115°F) in a small bowl
25
Let sit until foamy, about 10 minutes
26
Combine 4 1/2 cups flour, salt, and pepper in a large bowl
27
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water
28
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands
29
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic)
30
Brush a large bowl with oil; place dough in bowl
31
Cover with plastic wrap and place in a warm, draft-free area
32
Let rise until doubled, about 1 hour
33
Meanwhile, heat a large skillet over medium-high heat
34
Add bacon and cook until it is light golden but not crisp
35
Transfer to paper towels to drain
36
Preheat oven to 425°F
37
Brush a 17x11x1" baking sheet with oil
38
Press dough into pan
39
Press with your fingertips all over, forming dimples
40
Drizzle remaining 2 tablespoons oil over
41
Bake focaccia for 10 minutes
42
Sprinkle cheese over, then bacon and rosemary
43
Return to oven and bake until golden brown, 12-15 minutes longer
44
Let cool for 10 minutes in pan
45
Slide bread onto a wire rack to cool completely
46
Slice into 2x1" pieces