Easy Easter Focaccia Bread

Focaccia Bread

Ingredients

2 cups (512 g) all-purpose flour

2 cups (512 g) bread flour

3 teaspoons (15 g) kosher salt

2 teaspoons (8 g) instant yeast

2 cups (455 g) lukewarm water (combine ½ cup boiling water with 1½ cups cold water)

4 tablespoons olive oil, divided

Flaky sea salt

2 (5-6”) Brie rounds

Chives (whiskers)

2 peppercorns (eyes)

Directions

1. Make the dough: In a large bowl, whisk together both flours, salt, and instant yeast. Add warm water and mix with a spatula until a very sticky dough forms. Cover and rest 30 minutes. Perform 10 stretch and folds with a wet hand until the dough becomes smooth.

2. Add 2 tablespoons of olive oil and rub over the top of the bread (prevents drying). Cover tightly in Tupperware and refrigerate 15 hours or up to 3 days.

3. The following day grease a 9×13-inch pan (or two 8 inch pans) with 2 tablespoons of olive oil. Transfer dough to the pan, and coat in oil. Let rest at room temperature for 3 hours until relaxed and puffy.

4. Shape the bunny: Place one whole Brie round in the center for the bunny head. Cut a second Brie round in half and carve out two ears a one nose. Position the halves above as bunny ears. Gently press the dough around the Brie to secure it. **The nose will go on after the bread bakes.

5. Preheat oven to 425°F. Drizzle olive oil over the dough, rub hands lightly in oil, and press fingers straight down to create deep dimples (avoiding fully puncturing the Brie). Sprinkle with flaky sea salt or even rosemary if desired.

6. Bake: Bake 25–30 minutes until golden and crisp. Cool 10 minutes before serving so the Brie sets slightly but stays melty inside. Add Brie nose, peppercorn eyes, chive whiskers.