Ingredients for Saffron Focaccia
- 1/4 teaspoon saffron thread, crushed
- 1 cup warm water
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 2 tablespoons olive oil, plus additional for bowl, baking sheet, and drizzling
- Garlic Cloves
- Red Onion
- 1 fresh rosemary sprig (or to taste, for topping)
- Black Olives
- 1 teaspoon sugar
- Coarse sea salt (for topping)
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How to Make Saffron Focaccia
- In a large bowl, dissolve the yeast in warm water with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together the flour, salt, and saffron threads.
- Add the yeast mixture to the dry ingredients along with the olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 450°F (230°C). Lightly oil a baking sheet.
- Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and spread the dough to fill the pan.
- Drizzle the focaccia with olive oil and sprinkle with sea salt and rosemary.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
12g
Fat
24g
Carbs
67g
