Krazy Salt & Pepper Focaccia
Krazy Salt & Pepper Focaccia

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Krazy Salt & Pepper Focaccia is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They're fine and they look wonderful. Krazy Salt & Pepper Focaccia is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have krazy salt & pepper focaccia using 11 ingredients and 13 steps. Here is how you can achieve that.

Composition needed to cook Krazy Salt & Pepper Focaccia:

  1. For the Krazy Salt focaccia:
  2. 6 grams Krazy Salt (or herbed salt)
  3. 250 grams ◇Semi-strong bread flour or all purpose flour (Lys d'Or brand)
  4. 5 grams ◇Honey
  5. 3 grams ◇Sugar
  6. 3 grams ◇Dry yeast
  7. 155 to 160 grams ◇Water
  8. 25 grams ◇Olive oil
  9. For the Krazy Pepper focaccia (Use the above ◇ ingredients plus the ones below)
  10. 4 grams Krazy Pepper (or a pepper-herb mix)
  11. 5 grams Salt

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Directions to make Krazy Salt & Pepper Focaccia:

  1. The main photo shows a Krazy Salt focaccia baked in a 18 cm square pan. The one here is a loaf baked with Krazy Pepper.
  2. Use either Krazy Salt or Krazy Pepper. Don't add both or the herb flavor may become too strong.
  3. I used a 18cm square pan this time, but the dough amount is for 1 square loaf worth, so you can bake it in a square loaf pan too. Grease the pan beforehand.
  4. Put all the ingredients up to the water in the list in a bread machine, and start the "dough" program. Add the olive oil 5 minutes in.
  5. When the dough is done take it out onto a work surface and punch it down fairly hard to deflate it well. Round it off and rest for 10 minutes.
  6. If you are baking the dough in a square pan, deflate the dough seam side up, and roll flat using a rolling pin while pressing out more air. Put the dough into the pan and press the surface flat with your hands.
  7. Let it rise until doubled in volume. Start preheating the oven at the appropriate time to 200 °C. Brush with olive oil when the dough has finished rising, and make holes with your fingers.
  8. Lower the oven temperature to 180 °C and bake for 27 minutes. Take the bread out of the pan, and cool on a rack. It's done.
  9. If making a freeform loaf: After the dough has rested, roll out the deflated dough to 20 x 25 cm. Fold the top and bottom sides in towards the center, then fold in half.
  10. Pinch the seam closed, and place seam side down on a baking pan lined with kitchen parchment paper. Leave until it has risen to twice its volume. Start preheating the oven to 200 °C at the appropriate time.
  11. When the dough has finished rising, brush it with oil, and poke holes in the surface with your fingers. Lower the oven temperature to 180 °C and bake for 25 minutes. Cool to finish.
  12. This is a sticky dough. Put some oil on your hands when forming the dough. If you add 160g of water to the dough it will turn out to be a softer bread.
  13. This bread tastes best when it's freshly baked. Eat dipped in plenty of olive oil. If you toast it, it'll be quite crispy.

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