Kamut Focaccia with Fresh Herbs
For the starter
50g room temperature water
50g bread flour
25g fresh yeast OR 12g dried yeast
For the dough
250g Kamut/Khorasan flour
200g bread flour
12g fine sea salt (or kosher salt)
350g cold water
30g extra virgin olive oil
For the topping
2 tablespoons of fresh herbs, finely chopped (choose one or combine rosemary, thyme, sage, oregano, chives…) and left in 4 tablespoons of warm extra virgin olive oil for about one hour.
4 tablespoons of water
2 heavy pinches of salt
Dissolve yeast in water, wait a few minutes then add the flour and mix well with a spatula. Leave the spatula in the bowl (you’ll need it later) and wrap everything with plastic film. Let ferment for 30 minutes if the kitchen is warm, or up to 45 minutes if cold. The starter will be bubbly.
In a stand mixer fitted with the dough hook add flours and salt, on low speed gradually add the water and keep kneading until the dough is elastic (5 minutes). Stop and scrape if the dough climbs around the hook.
Stop the mixer, add the starter and keep kneading at medium speed until the dough is smooth (4 to 5 minutes more).
Gradually add the 30g of oil and keep mixing until well incorporated. The dough will be sticky and not firm.
Let the dough rest in the mixer’s bowl, covered, for about 1 hour in a warm spot of your kitchen.
Transfer the dough in a baking pan lined with a well oiled silicon mat or parchment paper. Fold it a couple of times to leave any seam underneath. Cover with oiled plastic film and let rest.
After 30 minutes fold the dough in 4, leaving the seam underneath. Cover and let rest for at least 30 more minutes or until doubled in bulk.
Preheat the oven at 220°C/430°F
Prepare the topping: in a bowl whisk water and salt, add the herbs and the infused oil and whisk well, it’ll be creamy like a dressing.
Dip your hands in this mixture and gently, with your palms press on the dough to flatten it. Don’t worry if you cannot spread the dough enough to cover the entire pan.
Use now your well oiled fingertips to make deep dimples in the dough and gently spread the rest of the water-oli-hers mix. The dimples will capture this flavourful mix.
Place the focaccia in the oven, spray the oven walls with water, close the oven door and bake for about 10 minutes then lower the heat to 180°C/350°F and keep baking until golden brown (10 to 12 minutes more).
Make sure the bottom is fully cooked before removing from the oven.
Slide on a cooling rack (without baking pan) and let rest 30 minutes before eating.