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This delicious focaccia recipe uses Colorado Mills Sunflower Oil in place of olive oil. Our sunflower oil has less saturated fats and more of the healthy fats compared to olive oil! The end product is a dense, yet airy bread with a thin, crisp top AND bottom layer. This bread is perfect as a side, sandwich bread, or even as a homemade pizza dough.
Get creative with your toppings and design something fun - snap a picture and make sure to share it with us on Facebook and Instagram!
**Shout out to Chef Emma Nemechek of SWEETENED Patisserie for the recipe and photo!**
Prep Time: 1.5 Hours
Bake Time: 20 Minutes
Oven: 350-400°F
Sponge Mix
-9 grams dry active yeast
-505 grams water, 95°F
-320 grams bread flour
Combine all in a mixing bowl of a 4.5qt mixer using a spatula to make sponge.
Cover with a plastic film at let ferment for 45 minutes.
Additional Ingredients and Instructions
-40 grams Colorado Mills Sunflower Oil
-50 grams granulated sugar
Incorporate to sponge using a spatula.
Continued Ingredients and Instructions
-450 grams bread flour
-20 grams salt
-Toppings (get creative!)
Preheat oven to 350°F
Add both the flour and salt to the sponge mixture and incorporate using a dough hook. When all flour is wet, develop the dough for 5-6 minutes on medium speed.
Place dough on sunflower oiled cast irons* and bench rest for 30 minutes covered with plastic film.
Walk out dough towards the edges of cast irons and let rest for the second time for 30 minutes covered with plastic film.
Brush with sunflower oil.
Dimple dough using fingers then apply toppings. Sprinkle sea salt.
Proof for 30 minutes covered with plastic film.
Bake at 350°F for 15-20 minutes soft bake for 12" cast iron.
*The 6" cast irons bake for 13-15 minutes. For crisp bake, bake at 400°F at half the times. Check for color (golden brown) and touch (springy) for doneness.
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