Servings: 8 to 10
Preparation: 30 min
Rising: 2 hr 15 min
Baking: 25 min
Ingredients
Dough
- 500g all-purpose flour
- 10g instant yeast
- 10g salt
- 15ml honey
- 250ml room temperature lager
- 125ml lukewarm water
- 60ml olive oil
Topping
- 125ml olive oil
- 250ml pitted green and black olives
- 30ml chopped fresh rosemary
- 15ml herbes de Provence
- Fleur de sel (sea salt flakes)
- Freshly ground black pepper
Beer and Chili Caramel
- 250ml lager
- 60ml brown sugar
- 30ml honey
- 15ml butter
- 5ml chili flakes
- 1 pinch of salt
Preparation
- In a large bowl, combine the flour, yeast, and the salt.
- Add the honey, beer, water, and olive oil. Mix until a smooth dough forms.
Knead for 8 to 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 1½ to 2 hours, or until doubled in size.
Generously oil a 9 x 13-inch baking sheet. Place the dough on the sheet and gently stretch it to the edges. Cover and let rise again for 30 to 45 minutes.
Meanwhile, combine the beer, brown sugar, and honey in a small saucepan. Bring to a boil, then reduce heat and simmer until syrupy. Stir in the butter, chili flakes, and a pinch of salt. Set aside. - Preheat the oven to 220°C (425°F).
Drizzle the olive oil over the dough. Using your fingertips, create the characteristic indentations of focaccia. - Distribute the olives, rosemary, and herbes de Provence evenly. Sprinkle with fleur de sel and pepper.
- Bake for 20 to 25 minutes, until the focaccia is golden brown.
- Once out of the oven, drizzle with a little beer and chili caramel. Serve the remaining caramel as a dip.
