Smoked Focaccia with Rosemary and Sea Salt
Fluffy focaccia that develops a crispy crust and a subtle smoky flavor in the smoker.
Ingredients(for 0.5 kg)
Instructions
Prepare dough
1 Std.Knead flour, yeast, 1 tsp salt and 30 ml olive oil with lukewarm water into a smooth dough and let it rise covered for 1 hour.
Shaping
10 Min.Press the dough into a greased baking pan, press deep dimples with fingers, drizzle with remaining olive oil and sprinkle with rosemary and coarse sea salt.
Prepare smoker
20 Min.Preheat smoker to 200-220°C and add apple wood chips. Prepare a pizza stone or an inverted baking tray as a base.
Smoke and bake
25-30 Min.Place the focaccia on the pizza stone in the smoker and bake with the lid closed for 25-30 minutes until the surface is golden brown.
Resting
10 Min.Remove the focaccia from the smoker, let it rest for 10 minutes and serve warm.
Pro Tip
Bake the dough on a preheated pizza stone in the smoker for an especially crispy bottom.
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