Good For Your Gut Focaccia Bread
When you pair prebiotic bread with probiotic KeVita, something beautiful happens. Follow the recipe to bake a focaccia loaf that is topped with delicious prebiotic ingredients that help feed the good bacteria in your gut.
INGREDIENTS
- 3 1/4 cups/415 grams all-purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon active dry yeast
- 1 3/4 cups/420 milliliters warm water
- 4 tablespoons extra-virgin olive oil, plus more for greasing
- 1 1/2 teaspoons coarse sea salt
PREBIOTIC TOPPINGS
- Red bell pepper
- Yellow bell pepper
- Chives
- Capers
- Red onion
- Yellow grape tomatoes
- Red grape tomatoes
- Flat leaf parsley
- Kalamata olives
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DIRECTIONS
- Whisk together the flour, kosher salt, and yeast in a bowl.
- Add warm water until a wet dough is formed.
- Pour two tablespoons of olive oil into a separate bowl, then transfer the dough to this bowl, and turn until it is coated in oil.
- Cover the bowl tightly with plastic wrap or a lid and let it cool in the refrigerator for 24 to 48 hours.
- Use a brush to apply oil to the inside of 9×13 inch baking pan. Then, place the dough into the pan, using your hands to spread it out and flatten it as much as possible.
- Place the baking pan in a warm area of the kitchen and let the dough rise until it doubles in size. This should take between 20 and 90 minutes, depending on the room temperature.
- Set the oven to 450 degrees. While you wait for it to heat, prep the dough by patting it down until it is at an even thickness of about 1 inch.
- Add toppings to create prebiotic art of your very own!
- Bake for about 20-25 minutes until the top is golden brown. Rotate the baking pan once for uniformity.
- Place focaccia on wire rack to cool, pair with your favorite KeVita, and enjoy!
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