Food and prop styling by Goldie Stern
Photography by Moshe Wulliger
There’s nothing more satisfying than washing on a good piece of bread to break your Tishah B’Av fast. Soft and flavorful, these focaccia bites will be enjoyed by young and old alike.
YIELDS 15 SQUARES
- 1 cup warm water
- 2 Tbsp sugar
- 1 packet (2¼ tsp) dry yeast
- 2½ cups flour
- 1½ tsp kosher salt
- 8 Tbsp extra-light olive oil, divided
- flaky sea salt, such as Maldon, for sprinkling
- pepper, garlic powder, and Everything spice (optional), for sprinkling
In a medium bowl, stir together water, sugar, and yeast. Allow mixture to foam and double in volume for about 5 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine flour and salt. With mixer on low speed, add the yeast mixture and 2 Tbsp oil. Beat until combined. Continue to beat at medium speed until dough is elastic and smooth, about 7 minutes.
Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease the top. Cover and let rise for 1 hour, until doubled in size.
Drizzle 4 Tbsp olive oil on a baking sheet.
Lightly punch down the dough. Place the dough on the baking sheet and stretch to cover the sheet. Cover and allow to rise 45 minutes or until doubled. Smear with remaining 2 Tbsp oil.
Preheat oven to 375°F (190°C). Using your fingertips, press into the dough to create indentations.
Bake until golden brown, about 20 minutes.
Garnish with flaky sea salt, pepper, and garlic powder, or Everything spice, if desired.
(Originally featured in Family Table, Issue 751)
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