Focaccia with turmeric and bacon

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  • Prep. 10 minutes /

  • Cook time 18 minutes /

  • 4 à 6 portions

Bacon tranché | 375g
Bacon tranché | 375g

Ingredients

  • 250 ml of water, room temperature
  • 300 g bread flour and 150 g all-purpose flour (or 450g all-purpose flour) 
  • 8 tbsp olive oil
  • 1 ½ tsp turmeric powder
  • 1 tbs honey (or maple syrup)
  • 1 ½ tbs salt
  • 1 tbsp active dry yeast 
  • 1 pinch of sugar
  • 2 slices of F. Ménard bacon, finely chopped

Preparation

  1. Dissolve the yeast in a few spoonfuls of water with a pinch of sugar; enard, finely chopped
  2. Dissolve the turmeric in the remaining water and pour the mixture into a medium bowl. Add honey, 4 tsp. of olive oil and salt. Mix and add the two sifted flours (or all-purpose flour), half at a time. Knead for 2 minutes at low speed or by hand; 
  3. Add the yeast mixture and continue to stir on low speed for 2 minutes. Add the chopped bacon and mix to incorporate. The dough will become moist and sticky; 
  4. Transfer the dough to a lightly oiled bowl. Strech the dough with the right hand, one piece at a time, from outside to the inside; 
  5. Repeat this movement about 4 times or until all the ingredients are well mixed and the dough forms a smooth and elastic ball;
  6. Cover with a thick kitchen towl or plastic wrap and let stand a minimum of 3 hours; 
  7. Preheat the oven at 420°F ;
  8. Tranfer the dough to the oiled baking sheet and knead it into a rectangle with oiled hands; 
  9. Mix a little olive oil with 2 to 3 tsp. of water, pour over the dough and garnish with coarse salt. Cover well and let stand 30 minutes;
  10. Bake for 18 minutes and let stand for 5 minutes. 
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