Pimenton Focaccia with Black Garlic
Prep Time: 5 hours
Cook Time: 20 min
5 cups unbleached bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups warm water
1/2 cup olive oil
2 tablespoons sweet pimenton
3 black garlic cloves, sliced
Method of Preparation:
For the Focaccia Dough:
Using an electric mixer with a dough hook attachment combine flour, salt, yeast, oil and water on low speed for 5 minutes forming a slightly sticky ball.
Sprinkle flour on the counter.
Using a scraper, scrape dough onto floured surface and stretch the dough into a 1 inch thick rectangle.
Brush dough with olive oil and sprinkle with flour.
Cover loosely with plastic wrap and let rest for 3 hours.
Transfer dough to a parchment lined sheet pan.
Stretch dough to fit the pan.
Whisk 1/2 cup of olive oil and pimenton.
Dimple the top of the focaccia, using your finger, every inch.
Generously brush with pimenton oil.
Loosely cover with plastic wrap and let rest for 1 hour.
Preheat oven to 450°F.
Bake focaccia for 10 minutes, remove from the oven and top evenly with black garlic slices.
Return to the oven and bake for 10 minutes.
Remove from the oven and let cool at room temperature for 20 minutes before slicing and serving.