By Mandy Tanner
This versatile bread offers a blank slate for all kinds of deliciousness. Top it with your favorite herbs or thinly sliced veggies, use it as sandwich bread, or simply dip it in olive oil—there’s no wrong way to do focaccia.
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|2 1/2 Cup||all-purpose flour|
|1 Cup||warm water (110°F to 115°F)|
|1 Tablespoon||instant yeast|
|3 Tablespoon||olive oil, plus more as needed|
|1 Tablespoon||fresh herbs such as thyme, rosemary and sage|
|2 Tablespoon||freshly grated Parmesan (optional)|
|As Needed||flaky sea salt|
Focaccia w/ Mandy Tanner Full Recipe | Traeger Grills
Place the flour, water, yeast, sugar, salt and oil in the bowl of a stand mixer and mix for 60 seconds. You may also use a food processor by adding the flour, sugar, salt and yeast to the bowl and process while streaming in the warm water followed by the olive oil. Process until combined and a ball forms.
2 1/2 Cup all-purpose flour
1 Cup warm water (110°F to 115°F)
1 Tablespoon instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
3 Tablespoon olive oil, plus more as needed
Gently form the sticky dough into a ball, if needed, and place in a well-oiled 12 inch cast iron skillet. Drizzle the top of the dough with more olive oil. Cover with plastic wrap and a kitchen towel and let rise in a warm spot for 45 to 60 minutes.
After the dough has risen, press the dough to the edges of the pan and cover it again. Let rise for 15 minutes.
When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Uncover the dough and press it again to the edges of the pan using your fingertips to create divots.
Drizzle with olive oil, then sprinkle with herbs, Parmesan and flaky salt.
1 Tablespoon fresh herbs such as thyme, rosemary and sage
2 Tablespoon freshly grated Parmesan (optional)
As Needed flaky sea salt
Bake it on the Traeger for 30 to 40 minutes, or until golden brown and cooked through. Allow it to cool slightly before removing from cast iron and slicing. Enjoy!
375 ˚F / 191 ˚C
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