Green Chile Foccacia Bread
Ingredients:
1 1/3 cup warm water (about 110°F)
2 tsp. sugar
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 NM Green Chile Olive Oil, plus more for drizzling
2 teaspoons flaky sea salt, plus extra for sprinkling*
2 Tbsp. NM Green Chile Flakes
Directions:
Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment and stir to combine.
Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Let it sit for 5-10 minute until the yeast is foamy.
Set mixer to low speed, and add gradually flour, olive oil and salt.
Increase speed to medium-low and continue mixing the dough for 5 minutes.
If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in a teaspoon or two of flour while it is mixing.
Remove dough from the mixing bowl and shape it into a ball. Grease the mixing bowl with olive oil, place the dough ball back in the bowl and cover it with a damp towel.
Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick.
Cover the dough again with the damp towel, and let the dough rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet and use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with green chile flakes and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Click here for NM Green Chile Olive Oil
Click here for NM Green Chile Flakes
1 1/3 cup warm water (about 110°F)
2 tsp. sugar
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 NM Green Chile Olive Oil, plus more for drizzling
2 teaspoons flaky sea salt, plus extra for sprinkling*
2 Tbsp. NM Green Chile Flakes
Directions:
Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment and stir to combine.
Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Let it sit for 5-10 minute until the yeast is foamy.
Set mixer to low speed, and add gradually flour, olive oil and salt.
Increase speed to medium-low and continue mixing the dough for 5 minutes.
If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in a teaspoon or two of flour while it is mixing.
Remove dough from the mixing bowl and shape it into a ball. Grease the mixing bowl with olive oil, place the dough ball back in the bowl and cover it with a damp towel.
Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick.
Cover the dough again with the damp towel, and let the dough rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet and use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with green chile flakes and sea salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
Click here for NM Green Chile Olive Oil
Click here for NM Green Chile Flakes
