Public recipe with member extras
Camel Milk Focaccia
A pillowy, olive oil-rich focaccia hydrated partly with camel milk for a tender crumb.
Breads, Rolls & Flatbreads · Weekend Baking · Entertaining Bread
What you need
Ingredients
- 3 1/2 cups Bread Flour
- 2 1/4 tsp Active Dry Yeast
- 1 tsp Sugar
- 1 1/4 cups Warm Camel Milk (110°F)
- 1/3 cup Olive Oil, divided
- 2 tsp Salt
- Flaky Salt and Rosemary, to top
Method
Instructions
- Combine the yeast, sugar, and warm camel milk; let sit until foamy, about 5 minutes.
- Add the flour, half the olive oil, and salt, and mix until a shaggy, sticky dough forms. Knead 8 minutes.
- Cover and let rise until doubled, about 1.5 hours.
- Press into an oiled baking sheet, dimple with your fingers, drizzle with remaining olive oil, and top with flaky salt and rosemary.
- Proof 30 minutes, then bake at 425°F for 20 to 25 minutes until deeply golden.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
