MyForest Foods & VegNews: Rosemary MyBacon Focaccia with Sea Salt
Serves: 10
Fresh-baked bread is a true holiday delight—the aroma, the flavor, the joy it brings! Our friends at VegNews have created an irresistibly simple Rosemary MyBacon Focaccia recipe, featuring the smoky, savory goodness of MyBacon. It’s the perfect addition to your festive table!
WHAT YOU’LL NEED:
6 oz. (1 package) MyBacon
1 2/3 Cups Warm Water (110 degrees)
2 tsp Sugar
1 (1/4 oz) Packet Active Dry Yeast
4 Cups All-Purpose Flour
1 1/2 tsp Salt
5 Tbsp Olive Oil, Divided
2 Tbsp Freshly Chopped Rosemary
1/2 tsp Freshly Cracked Pepper
Sea Salt, to taste
WHAT TO DO:
In a bowl of a stand mixer, combine warm water and sugar. Add yeast, and gently stir. Let sit 5 minutes until activated and foamy.
To the bowl, add flour and salt. Using the hook attachment of a stand mixer, mix dough on low speed 1 minute. Then, increase speed to medium and mix 5 minutes, or until a sticky dough forms. Set aside.
Into a large bowl, add 3 tablespoons olive oil. Using your hands, coat bowl completely. With your oily hands, transfer dough from mixer to the oily bowl—making sure dough is completely coated in oil.
Cover bowl with plastic wrap, and set aside in a somewhat warm place for 1 hour and 45 minutes. Dough should double in size.
With remaining 2 tablespoons olive oil, brush a 9 x 13-inch baking dish. Once dough has risen, place in prepared baking dish. Using your hands, spread dough to edges of dish. It will spring back, so spread out again. Cover dish with plastic wrap and let rise an additional 40 minutes.
Preheat oven to 350 degrees. Cook MyBacon in a large oven-safe nonstick skillet following package instructions (See here for tips!), about 6-8 minutes. Slices should be just about crispy—but not too crispy (slices will crisp up more in the oven). Remove from heat and let cool. Once cool, chop into pieces
Remove plastic wrap from dough in baking dish. Using your fingers, make dimples all over dough. Sprinkle rosemary and bacon pieces on top, gently pressing bacon into dough so it sticks. Sprinkle with black pepper.
Bake 30 minutes, or until golden brown. Let cool slightly, and slice into 10 equal pieces. Top with a sprinkle of sea salt, serve, and enjoy!
