This recipe combines wheat and Breadfruit flours to create an airy and fluffy Italian bread with a crisp crust.

Ingredients: 

• Breadfruit flour (1 cup)

• Double 00 flour (3 cups)

• Lukewarm Water (2 cups)

• Instant Yeast (2 tsps)

• Salt (2 tsps)

• Olive oil (4 tbsps)

• Basil (optional)

Directions:

1. In a large bowl, whisk together the dry ingredients (flours, yeast, salt).

2. Add the water gradually and, using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

3. Rub the surface of the dough lightly with olive oil. (Note: It is important that the dough be really slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.)

4. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.

5. Grease your pan or line it with parchment paper.

6. Pour 2 tablespoons of oil into the center of the pan.

7. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.

8. Place the dough into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).

9. Set a rack in the middle of the oven and preheat it to 425°F. If using the basil, sprinkle it over the dough. Pour 2 tablespoon of oil over the dough.

10. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

11. Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.

Recipes like this explore the differences between breadfruit and wheat flour and applicability of breadfruit flour to traditionally wheat recipes.