Rolled Focaccia

Rolled Focaccia

Alessandro Clemente

Rolled focaccia is an especially fun dish to create because it is so unlike other American bread recipes. Sure, we’ve all tried focaccia bread, but have we had it in its traditional, rolled variety? This recipe, though it may be new to American audiences, has been around for hundreds of years! The dough is that of a classic focaccia, soft and well-hydrated, but it becomes unique as it is spiraled and seasoned with oregano, tomatoes in oil and olives. As with many of the recipes we offer, we encourage the cook to get creative! There are endless amounts of fun ingredients you could add to the rolls of your focaccia depending on your taste. Since we’re now fully in the swing of Autumn we have selected ingredients to add that are indicative of this time of year in the region.

What You’ll Need

What You’ll Do

  1. Add both flours into a bowl and add your beer yeast. Next, add part of your water at room temperature.
  2. Start to mix with a wooden spoon before adding half of your oil, then continue mixing
  3. Add your salt and the rest of your oil and continue kneading by hand.
  4. Transfer your mixture to a lightly oiled work surface
  5. Pull and ball your dough until even in texture.
  6. Place your dough ball in a lightly oiled bowl and cover with film and let stand for 12 hours at least.
  7. Place your dough after the 12 hours onto a lightly floured work surface
  8. Roll it out using a rolling pin into a long rectangle.
  9. Divide your rectangle in half length-wise and widen slightly.
  10. Press into your dough with your fingers and drizzle with oil, dried oregano flakes, and a few pinches of salt.
  11. Twist each strip as if creating twirled breadsticks.
  12. Once you have long, twirled strips, start to create a spiral shape, starting from the inside.
  13. Secure the end of the strip by pressing it into the center
  14. Grease a baking pan and place your focaccia on top in the center
  15. Cut all of your olives and sundried tomatoes into small pieces and place them in the crevices between the roll.
  16. Season again with another drizzle of oil and salt.
  17. Cook in a preheated oven at 350 for 35 minutes!

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