Focaccia is a delightful Italian flatbread that is easy to make from scratch. My simple version only requires a few essential pantry ingredients to make warm, tasty focaccia with the sweetness of tangerines and a kick of Calabrian chilies. This yummy bread is an ideal pairing with salad, soup, or for a savory snack. Smart Recipes, European Recipes, Other Recipes, Recipes Other European Focaccia With Tangerines And Calabrian Chilies Focaccia With Tangerines And Calabrian Chilies Recipe | PT2H35M Serves 8 Ingredients: 1.75 Cup Warm Water 1 Package Active Dry Yeast 1 Tablespoon Sugar 5 Cups All-Purpose Flour 1 Tablespoon Salt 1.5 Teaspoon Coarse Kosher Salt 1 Cup Extra-Virgin Olive Oil 1 Teaspoon Calabrian Chilie Paste 4 Small Tangerines In a small bowl, combine warm water, yeast, and sugar. Place the bowl in a warm place until the yeast is bubbling and aromatic, about 15-20 minutes. In a stand mixer fitted with a dough hook, combine the flour, salt, 1/2 cup oil, and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5-6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a lightly floured surface, then knead it by hand 1 or 2 times. Give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover with plastic wrap and put it in a warm place until the dough has doubled in size, about 1 hour. Coat a sheet pan with the remaining 1/2 cup olive oil. Put the dough onto the prepared pan and begin pressing it out to the edges. Turn the dough over to coat the other side with oil. Continue to stretch the dough to fit the pan. Use fingers to make indentations over the surface of the dough. Put the dough in warm place until it has doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees. Sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle with oil. Add chilies and bake until the top of the loaf is golden brown, about 25-30 minutes. Remove the focaccia from the oven and let it cool . Top evenly with tangerine sections, cut into wide strips, and serve.

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