'BERRY-ELLA' FOCACCIA BREAD
5/5
Hold onto your whisks and get ready to discover a whole new side to focaccia bread. This recipe highlights Olive Oil in a not-so-typical dessert bread. Couple this with the Minty Olive Oil Ice Cream, and you’ll have a velvety smooth and fluffy combination that’ll melt in your mouth.
While I’m not the biggest fan of making bread with so many steps, this recipe is a notable departure from tradition and the sweet nutella strawberry and fluffy focaccia bread combo creates an awesome adventure for the whole family to bond over.
'Berryella' Focaccia Bread
Is focaccia bread sweet or savory? Well, both! Depending on what you are looking for, this Italian flatbread base can be either sweet or savory. In this recipe, I am featuring olive oil through the lens of a chocolatey, sweet and nutty focaccia bread, and dressing it up with baked strawberries for an added summer brightness of sweet flavor. Pair this focaccia bread with the minty olive oil ice cream and/or the drunken glaze for an elevated touch and enjoy!
Equipment
- Mixing Bowls
- 9"x13" Baking Pan
Ingredients
Ingredients for the Dough:
- 2 cups all purpose flour + additional for dusting surface
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water
- 1/4 cup Olive Oil + ~2-3 tablespoons for the pan and hands
- 5 tbsp Nutella + extra for drizzling on top
- 6 large strawberries sliced or chopped however you like
Additional Desired Toppings:
- Powdered sugar for dusting
- Sea salt
- Scoop of Olive Oil Ice Cream see previous recipe
Instructions
Steps for Making the Dough:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until it becomes frothy or foamy.
- In a larger mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix the ingredients until a dough forms. Turn the dough out onto a floured surface and knead for ~5 minutes. Flatten the dough as much as possible and add 2-3 heaping spoonfuls of Nutella. Fold it over itself and gently/slowly knead until your dough is marbled enough (~1 more minute).
- Place the dough in a lightly oiled bowl for ~30 minutes in a warm place to rise. Punch it down and turn it out onto a floured surface to knead again.
- Bust out that Nutella again! Flatten the dough onto your work surface as much as you can and add 2-3 more spoonfuls of Nutella. Fold it over itself and gently/slowly knead until your dough is marbled enough (~2 minutes). If there isn’t enough marbling, repeat the spoonfuls again. No need for perfection here!
- Add a little bit more oil to your bowl and place the dough back in the oiled bowl for 30 minutes more to complete the rising process - until it’s doubled in size.
- Preheat the oven to 425°F (middle rack) and grease the baking pan with olive oil.
- Once the dough has risen, punch it down and transfer it gently to the greased pan. Gently press and stretch to fit the pan. If the dough resists, let it rest for a few minutes before trying again.
- Cover with a damp cloth and let it rest for another 15-20 minutes. To see if the dough is ready, poke it with your fingers all over. If it springs back slowly, but leaves a small visible indentation, it’s ready to bake! If it springs back quickly, it’s not ready yet.
- Now here comes the fun part: Lightly oil your hands and gently stretch the dough more as needed to fit the pan. Then, dimple the dough (poke with fingers) all over with your fingers, like an aggressive piano player, and drizzle more olive oil over the top.
- Decorate with the sliced/chopped strawberries and sprinkle with sea salt, as desired.
- Bake for ~20-30 minutes or until golden brown on top. Let it cool slightly before slicing and dust with powdered sugar, if desired, or a scoop of olive oil ice cream. Enjoy!
