- Prepare flatbread dough.
- Pour ½ cup of oil into a jellyroll pan. Drop prepared dough into the pan. Using your fingertips, push the dough down while stretching it out, repeating until the dough stretches to reach the edge of the oiled pan. Work your fingers, poking all the way through the dough to create focaccia with the characteristic “lumpy” quality. This also will keep the dough from rising too high and too unevenly while it is baking.
- Cover the jellyroll pan with a clean kitchen towel and set the pan in a warm, draft-free place, allowing it to rise until the height of the dough doubles (30 – 60 minutes). Preheat oven to 450°F. Drizzle the remaining oil over the top of the risen dough. Liberally sprinkle the top of the oiled bread with Smoked Bacon Salt.
- Bake focaccia for approximately 20 minutes, or until golden brown. Remove the pan from the oven, and allow the bread to cool, in the pan, on a wire rack. When bread is cool to the touch, remove gently from pan, transfer to a cutting board, and serve immediately.
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