Cannabis Infused Focaccia Bread with Cannabis Olive Oil

AuthorMy Edibles ChefDifficultyIntermediate

Classic focaccia bread with an herb twist, cannabis olive oil! Perfectly crisp on the edges, soft & chewy on the inside. Top with infused or regular pizza sauce & your favourite toppings or keep it classic with herbs & coarse sea salt.

Yields20 Servings
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

 1 ¾ cups warm water 1/2 cup canna olive oil 1/3 cup regular extra virgin olive oil
 1 tbsp sugar
 8 g or 1 package dry yeast
 5 cups all-purpose flour
 1 tbsp sea salt
 ½ cup cannabis olive oil
  cup regular extra-virgin olive oil

1

In a mixing bowl fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup cannabis olive oil, warm water & yeast on low speed. Once the dough has come together, turn up the mixer to medium speed for 6 to 8 minutes until the dough becomes smooth & soft. Add a bit more flour if the dough is too tacky but it should not be a complete ball.

2

Transfer the dough to a clean, lightly floured surface, then knead it by hand a few times to create a smooth ball.

3

Coat the inside of a bowl lightly with olive oil & place the dough in the bowl. Brush the top with more olive oil to prevent drying out. Cover it with plastic wrap & put it in a warm, draft free area until the dough has doubled in size, at least 1 hour.

4

Pour the 1/3 cup regular olive oil on to a jelly roll pan. Don’t worry, this step is why it tastes so delish.

5

Put the dough onto the jelly roll pan & begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Stretch the dough to fit the pan using your finger tips, this also creates indents for the characteristic look of focaccia while creating little pockets for flavours to hide. Of the dough keeps shrinking, let the gluten rest for 5-10 minutes & it will be much easier to stretch out.

6

Put the dough in the warm place until it has doubled in size, about 1 hour. Preheat the oven to 425F.

7

Lightly spread on pizza sauce & sprinkle on the toppings. You can add another drizzle of canna oil to the sauce for some more kick. Bake the dough until the top is a deep golden brown, about 25 to 30 minutes.

8

Feel free to use any sauce & toppings or just sprinkle on herbs & coarse salt for a traditional focaccia.

 

Ingredients

 1 ¾ cups warm water 1/2 cup canna olive oil 1/3 cup regular extra virgin olive oil
 1 tbsp sugar
 8 g or 1 package dry yeast
 5 cups all-purpose flour
 1 tbsp sea salt
 ½ cup cannabis olive oil
  cup regular extra-virgin olive oil

Directions

1

In a mixing bowl fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup cannabis olive oil, warm water & yeast on low speed. Once the dough has come together, turn up the mixer to medium speed for 6 to 8 minutes until the dough becomes smooth & soft. Add a bit more flour if the dough is too tacky but it should not be a complete ball.

2

Transfer the dough to a clean, lightly floured surface, then knead it by hand a few times to create a smooth ball.

3

Coat the inside of a bowl lightly with olive oil & place the dough in the bowl. Brush the top with more olive oil to prevent drying out. Cover it with plastic wrap & put it in a warm, draft free area until the dough has doubled in size, at least 1 hour.

4

Pour the 1/3 cup regular olive oil on to a jelly roll pan. Don’t worry, this step is why it tastes so delish.

5

Put the dough onto the jelly roll pan & begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Stretch the dough to fit the pan using your finger tips, this also creates indents for the characteristic look of focaccia while creating little pockets for flavours to hide. Of the dough keeps shrinking, let the gluten rest for 5-10 minutes & it will be much easier to stretch out.

6

Put the dough in the warm place until it has doubled in size, about 1 hour. Preheat the oven to 425F.

7

Lightly spread on pizza sauce & sprinkle on the toppings. You can add another drizzle of canna oil to the sauce for some more kick. Bake the dough until the top is a deep golden brown, about 25 to 30 minutes.

8

Feel free to use any sauce & toppings or just sprinkle on herbs & coarse salt for a traditional focaccia.

Infused Focaccia Bread

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