The Witch's Familiar 'Soul-Fired' Focaccia
Inspired by the loyal companion, this focaccia is baked to golden perfection with a charred, smoky flavor from an unlikely ingredient. It's a rustic and comforting bread, fragrant with fresh rosemary and sea salt, perfect for sharing around a cauldron, or just a dinner table.
Directions
- 1
In a large bowl, whisk together the flour, instant yeast, granulated sugar, and fine sea salt.
- 2
Gradually add the warm water and 1/4 cup olive oil to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4 minutes.
- 4
Form the dough into a ball, place it in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking pan with olive oil.
- 6
Gently punch down the risen dough and transfer it to the prepared baking pan. Using your fingertips, dimple the dough all over, creating small indentations.
- 7
In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the active charcoal powder until thoroughly combined.
- 8
Brush the charcoal-infused olive oil generously over the dimpled focaccia dough. Sprinkle with chopped fresh rosemary and flakey sea salt.
- 9
Bake for 20-25 minutes, or until the focaccia is golden brown around the edges and cooked through. The charcoal will add a distinctive dark hue and subtle earthy note.
- 10
Remove from the oven and let cool slightly in the pan before transferring to a wire rack to cool completely. Serve warm or at room temperature, torn into pieces.