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Butterfly Pea Flower Focaccia
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
one load
Prep Time
3 hours
Cook Time
20 minutes
This vibrant blue focaccia gets its stunning hue naturally from our Butterfly Pea Flower Powder. Topped with Rosemary Basil Sea Salt, fresh rosemary, lavender, and a drizzle of Extra Virgin Olive Oil, it’s as delicious as it is eye-catching. Perfect for impressing guests or adding a creative twist to your bread-making routine!
Ingredients
- 1 cup warm water
-
1 tsp Butterfly Pea
Flower Powder
- 2 cups white bread flour
- 1 tsp instant yeast (4g)
- 1 tsp salt
-
3 tsp Extra Virgin Olive
Oil + extra to line pan
- 2 Tbsp fresh rosemary
-
1 Tbsp Lavender Flower
-
1 tsp Rosemary Basil Sea
Salt
- special equipment: 10x6-inch loaf or baking pan
Directions
In a glass, combine warm water and Butterfly Pea Flower Powder. Mix until combined.
- Add Butterfly Pea Flower Powder water, white bread flour, and instant yeast to a medium bowl. Mix until combined. Let sit for 30 minutes.
- Add in salt and 1 teaspoon of Extra Virgin Olive Oil. Mix again and let sit for an additional 30 minutes.
- The next step is to stretch and fold. To do this start by pulling up one edge of the dough, folding it over the center, and rotating the bowl a quarter turn. Repeat for all four sides. Rest the dough for 15 minutes, then repeat the stretch and fold process one more time. Place dough in an oiled loaf or baking pan. Let proof in a warm place with a tea towel on top for 1 to 2 hours.
- Preheat oven to 430°F. Use your fingers to poke deep dimples all over the surface of the dough. Drizzle 2 teaspoons of Extra Virgin Olive Oil evenly all over the top of the dough. Sprinkle fresh rosemary, Lavender Flower, and Rosemary Basil Sea Salt on top. Bake for 15 to 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, slice, and serve warm.