Focaccia Challah
Total time
- 2 tbsp. dry active yeast
- 1½ cups luke warm water
- ½ cup extra virgin olive oil
- 3 tbsp. dry Italian herbs
- ¼ cup sun dried tomatoes chopped and stored in oil
- 4 minced garlic cloves
- 2 eggs
- Pinch of salt
- ½ cup sugar
- 6-8 cups all purpose flour
- 1 egg yolk plus 1 tbsp. of water (for egg wash)
- In a mixer, combine yeast and warm water.
- Let stand for 5 minutes.
- Attach the dough attachment to the mixer.
- With the mixer on low, add all ingredients except flour.
- When well combined, gradually add flour, one cup at a time until dough forms a ball that is just slightly sticky.
- Remove dough and add to a greased bowl.
- Cover and let stand until dough has doubled in size.
- Remove dough from bowl and braid as desired.
- Place on greased pan.
- Brush with egg wash.
- Bake at 400 degrees for 20 minutes.
Recipe by Chef Times Two at https://www.cheftimestwo.com/focaccia-challah/
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