Krazy Salt & Pepper Focaccia
Krazy Salt & Pepper Focaccia

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Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, krazy salt & pepper focaccia. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Krazy Salt & Pepper Focaccia is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Krazy Salt & Pepper Focaccia is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have krazy salt & pepper focaccia using 11 ingredients and 13 steps. Here is how you can achieve that.

Active ingredients of Krazy Salt & Pepper Focaccia:
  1. Take For the Krazy Salt focaccia:
  2. Take 6 grams Krazy Salt (or herbed salt)
  3. Make ready 250 grams ◇Semi-strong bread flour or all purpose flour (Lys d'Or brand)
  4. Prepare 5 grams ◇Honey
  5. Get 3 grams ◇Sugar
  6. Make ready 3 grams ◇Dry yeast
  7. Prepare 155 to 160 grams ◇Water
  8. Prepare 25 grams ◇Olive oil
  9. Take For the Krazy Pepper focaccia (Use the above ◇ ingredients plus the ones below)
  10. Prepare 4 grams Krazy Pepper (or a pepper-herb mix)
  11. Make ready 5 grams Salt

Meat and Sauce: Brown ground beef, onion and Krazy Salt together in skillet; drain. The night before: Sprinkle with Krazy salt and Liquid Smoke. Crazy Salt will match any cuisine. That's because crazy Salt is a city of multi-national, was born in the race of the crucible New York. multinational cities in New York, has been.

To Make Krazy Salt & Pepper Focaccia:
  1. The main photo shows a Krazy Salt focaccia baked in a 18 cm square pan. The one here is a loaf baked with Krazy Pepper.
  2. Use either Krazy Salt or Krazy Pepper. Don't add both or the herb flavor may become too strong.
  3. I used a 18cm square pan this time, but the dough amount is for 1 square loaf worth, so you can bake it in a square loaf pan too. Grease the pan beforehand.
  4. Put all the ingredients up to the water in the list in a bread machine, and start the "dough" program. Add the olive oil 5 minutes in.
  5. When the dough is done take it out onto a work surface and punch it down fairly hard to deflate it well. Round it off and rest for 10 minutes.
  6. If you are baking the dough in a square pan, deflate the dough seam side up, and roll flat using a rolling pin while pressing out more air. Put the dough into the pan and press the surface flat with your hands.
  7. Let it rise until doubled in volume. Start preheating the oven at the appropriate time to 200 °C. Brush with olive oil when the dough has finished rising, and make holes with your fingers.
  8. Lower the oven temperature to 180 °C and bake for 27 minutes. Take the bread out of the pan, and cool on a rack. It's done.
  9. If making a freeform loaf: After the dough has rested, roll out the deflated dough to 20 x 25 cm. Fold the top and bottom sides in towards the center, then fold in half.
  10. Pinch the seam closed, and place seam side down on a baking pan lined with kitchen parchment paper. Leave until it has risen to twice its volume. Start preheating the oven to 200 °C at the appropriate time.
  11. When the dough has finished rising, brush it with oil, and poke holes in the surface with your fingers. Lower the oven temperature to 180 °C and bake for 25 minutes. Cool to finish.
  12. This is a sticky dough. Put some oil on your hands when forming the dough. If you add 160g of water to the dough it will turn out to be a softer bread.
  13. This bread tastes best when it's freshly baked. Eat dipped in plenty of olive oil. If you toast it, it'll be quite crispy.

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