Foccaccia Bites
Have you ever made your own Foccaccia?
Truly so delicious but requires some patience.
Brie, Rosemary, and Berry Jam Focaccia
Ingredients
For the Focaccia Dough:
* Flour: 4 cups (about 500g) bread flour or all-purpose flour
* Yeast: 2 1/4 teaspoons instant dry yeast
* Salt: 2 teaspoons fine sea salt (for the dough)
* Water: 2 cups (about 475ml) warm water
* Olive Oil: 1/4 cup extra virgin olive oil (plus more for the pan and topping)
For the Topping/Filling:
* Brie: 4-6 oz (115-170g) Brie cheese, cut into small 1/2-inch cubes (or use small brie bites)
* Rosemary: 2-3 tablespoons fresh rosemary, finely chopped
* Berry Jam: 1/2 cup of your favorite berry jam (raspberry, triple berry, cranberry, etc.)
* Flaky Salt: 1 teaspoon flaky sea salt (like Maldon) for finishing
Instructions
1. Make the Dough:
* In a large bowl or the bowl of a stand mixer, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy.
* Add the flour, 2 teaspoons of fine salt, and 1/4 cup of olive oil to the yeast mixture.
* Mix with a wooden spoon or a dough hook on low speed for about 5-7 minutes until a sticky, shaggy dough forms. You do not need to fully knead this dough.
2. First Rise (Bulk Fermentation):
* Oil a clean bowl lightly. Transfer the dough to the oiled bowl, turning it to coat.
* Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise in a warm place for 1 to 2 hours, or until it has roughly doubled in size and is bubbly.
3. Prepare the Pan & Second Rise:
* Generously coat a 9x13 inch baking pan or a similar-sized sheet pan with olive oil (about 2-3 tablespoons).
* Gently transfer the dough into the pan. Flip the dough once to coat it in the oil.
* Gently stretch and press the dough to cover the bottom of the pan as much as possible. If it springs back, let it rest for 10 minutes and then continue.
* Cover the pan loosely and let the dough rise again for 30-45 minutes. It should look puffy.
4. Add Toppings and Bake:
* Preheat your oven to 400^{\circ}\text{F} (200^{\circ}\text{C}).
* Dimple the Dough: Drizzle the dough with another 1-2 tablespoons of olive oil. Use your fingertips to gently press deep dimples all over the surface of the dough, pushing all the way down to the bottom of the pan.
* Add Toppings:
* Spoon small dollops of berry jam evenly over the surface of the dough, avoiding the very edges.
* Distribute the Brie cubes evenly across the dough.
* Sprinkle the chopped fresh rosemary over the top.
* Sprinkle with the flaky sea salt.
* Bake: Bake for 20-30 minutes, or until the focaccia is golden brown on top and cooked through. The Brie should be melted and gooey, and the jam slightly caramelized.
5. Cool and Serve:
* Remove the focaccia from the oven. If any of the cheese or jam looks like it's sticking to the pan, carefully run a thin spatula around the edges.
* Transfer the focaccia to a wire rack to cool slightly before slicing and serving.
Enjoy your sweet and savory focaccia!
