Culinary Cannabis

Funked Up Focaccia Recipe

4 c all purpose flour
1 pkg active dry yeast
2 t sugar
2 t infused kosher salt
2 c lukewarm water (105-115 F)
5 T infused olive oil, divided
2 T rosemary leaves, chopped
1 t flaky sea salt
Butter for pan

Dissolve sugar and yeast in warm water in a small bowl. Allow to sit for 10 minutes. If not foamy after this time, the yeast is dead and you will need to start again with fresh yeast.

In large mixing bowl combine flour, kosher salt and rosemary. Stir to distribute the salt and rosemary. Add the yeast mixture and stir by hand into very wet, sticky dough. Shape into a ball as best you can in the mixing bowl. Slick surface of dough with 1 Tablespoon of the olive oil.

Cover bowl and place in the refrigerator for 12 to 36 hours.

After the rest in the fridge, deflate dough by bringing opposite sides together. Rotate the bowl a quarter of a turn and repeat, again trying to achieve a rough ball shape. The dough is still too soft and sticky to handle out of the bowl.

If you are using a glass pan or one that is not non-stick, butter the pan liberally. If using a metal, non stick pan, skip the buttering and pour 2 Tablespoons of infused oil into bottom of pan.

Tip dough ball out of the mixing bowl into prepared pan. Coax the dough very gently toward corners of the pan. The dough does not need to be completely to the corners at this point. Cover the pan with clean kitchen towel and allow to rise for 3-4 hours.

Preheat oven to 360 F.

Spread last 2 Tablespoons of infused olive oil over the surface of the loaf. Using your fingertips, create deep dimples over the entire surface of the pan.

Bake in preheated oven for 25-35 minutes. Cool in pan for 30 minutes before serving directly from the pan. Although best immediately after its made, you can cool the focaccia completely on a rack and then storing in airtight container for up to 3 days.