From the kitchen
Camel Milk Focaccia with Rosemary and Flaky Salt
A pillowy, olive oil-rich focaccia where camel milk in the dough adds tenderness beneath the classic crisp, dimpled crust.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 3/4 cup Camel Milk, warmed
- 3.5 cups Bread Flour
- 2.25 tsp Active Dry Yeast
- 1 tsp Granulated Sugar
- 2 tsp Fine Sea Salt
- 1/3 cup Olive Oil, plus more for the pan
- Fresh Rosemary Sprigs
- Flaky Sea Salt, to finish
Method
- Combine the warmed camel milk, yeast, and sugar in a bowl and let sit for 5 minutes until foamy.
- Add the flour, salt, and 1/4 cup of the olive oil, and mix until a shaggy dough forms. Knead for 8 minutes until smooth.
- Coat a bowl generously with olive oil, place the dough inside, cover, and let rise for 1 hour until doubled.
- Press the dough into a well-oiled sheet pan, dimpling it deeply with your fingertips. Let rest for 30 more minutes.
- Drizzle with the remaining olive oil, press in rosemary sprigs, sprinkle with flaky salt, and bake at 425°F (220°C) for 20-25 minutes until deeply golden.
Kitchen note
Be generous with the olive oil in the pan. It is what gives focaccia its signature crisp, almost fried bottom crust.
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