Toasted Hazelnut Focaccia |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chopped hazelnuts toast nicely on top of the bread as it bakes. Hazelnut oil drizzled over the cooked focaccia boosts the flavor. Ingredients:
1 1/4 cups warm water (100° to 110°), divided |
1 teaspoon sugar |
1 package dry yeast (about 2 1/4 teaspoons) |
1 tablespoon toasted hazelnut oil |
3 3/4 cups all-purpose flour, divided |
1 1/2 teaspoons kosher salt, divided |
1/8 teaspoon ground nutmeg |
1/2 cup golden raisins |
cooking spray |
1 teaspoon water |
1 large egg white |
1/4 cup chopped hazelnuts |
1 tablespoon toasted hazelnut oil, divided |
Directions:
1. Combine 1/2 cup water, sugar, and yeast in a large bowl, stirring with a whisk; let stand 10 minutes. Add remaining 3/4 cup water and 1 tablespoon hazelnut oil, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour, 1 teaspoon salt, and ground nutmeg, stirring to combine. Stir in 2 1/2 cups flour. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky). Arrange raisins over dough, and gently knead 4 to 5 times or just until the raisins are incorporated into dough.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Turn dough out into a 13 x 9-inch baking dish coated with cooking spray; gently stretch dough to edges of dish. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.
3. Preheat oven to 400°.
4. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Combine 1 teaspoon water and egg white; brush lightly over dough. Sprinkle with nuts. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
5. Uncover dough, and drizzle with 2 teaspoons hazelnut oil. Sprinkle dough with remaining 1/2 teaspoon salt. Bake at 400° for 24 minutes or until golden. Drizzle bread with the remaining 1 teaspoon hazelnut oil; let cool slightly.
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