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Wuyi Focaccia Bread

Carissa Hobson TeaChef Level 1

Delicious focaccia bread infused with the flavor of Wuyi oolong.

1 h 30 m 2


  • water
  • 1 tsp. Wuyi oolong leaves
  • 3 1/2 c. flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. yeast
  • 1 egg
  • 2 tbsp. olive oil + 2 tsp.


Begin by brewing an 8-oz. cup of Wuyi oolong tea. Leave the tea to cool on the counter.

In a mixing bowl, sift together 1 c. flour, sugar, salt, and yeast. When the tea is lukewarm, add to the flour mixture the tea, 2 tbsp. olive oil, and the egg. Using a mixer, blend the ingredients on low until flour is moistened, and then beat for an additional 2 min.

Stir in an additional 1 3/4 c. flour, while slowly blending. The dough should start to pull away from the sides of the bowl.

Knead the other 3/4 c. of flour into the dough on a lightly floured surface. Place the dough into a bowl, cover with a towel, and let rest for 5 min.

While the dough is sitting, grease a very large cookie sheet or pizza pan.

After the dough has rested, remove from the bowl and place it on the greased cookie sheet. Roll out the dough into a circle about 12" in diameter. Take a sheet of plastic wrap and gently spray one side with nonstick spray. Place the plastic wrap on the dough, sprayed side down, then cover with a towel. Let the dough rise in a warm place for 30 min.

After the dough has risen, preheat oven to 400°F. Uncover the dough and poke holes 1-2" apart into the top with a spoon handle, then gently brush olive oil over the top of the dough. Bake at 400°F for 17-35 min. until just golden. Remove from cookie sheet and cool on a rack.

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