Summer Focaccia
By Karlee Flores
Summer Focaccia
By Karlee Flores
Yield/Serves:
Makes 1 - 8x12 loaf
For focaccia dough:
300 grams of room temp water
5 tablespoons olive oil, divided
385 grams of bread flour
2 1/4 teaspoon active dry yeast
1 1/2 teaspoon kosher salt
For topping:
1 bunch of scallions
3-4 cherry tomatoes
1-2 shallots
Italian flat leaf parsley
Bachelor buttons
300 grams of room temp water
5 tablespoons olive oil, divided
385 grams of bread flour
2 1/4 teaspoon active dry yeast
1 1/2 teaspoon kosher salt
For topping:
1 bunch of scallions
3-4 cherry tomatoes
1-2 shallots
Italian flat leaf parsley
Bachelor buttons
In a medium bowl, combine the water, 1 1/2 tablespoons olive oil, bread flour, yeast, and kosher
salt together. If using a stand mixer, knead for 2 minutes. If using a wooden spoon, beat for 6
minutes.
Cover the bowl and let rest for 15 minutes. Take one side of the dough and stretch it up and fold
it back down into the center of the dough. Repeat this with all four sides of the dough. Repeat this last step 3 more times for a total of 4 folds. Let rest for 30 minutes.
Generously drizzle olive oil onto the bottom of an 8x11 pan. Pour the dough into the bowl and press down with olive oiled hands until spread out. Cover with plastic wrap and let the dough proof for 1 to 1.5 hours or until almost doubled in size and spread to each corner of the pan. Preheat the oven to 450°F.
Oil the toppings you intend to use. Salt the tomatoes and let them drain face down on a paper towel to release as much of the moisture as possible.
Once the dough is proofed, remove the plastic wrap and drizzle with olive oil. Dot with oiled fingers and remove any large air pockets. Arrange with your prepped veggies. Leave out the bachelor buttons if using for the very end.
Bake in the preheated oven for 15 minutes then turn the oven down to 425°F and bake for another 10 minutes, until deep golden brown. Once removed from the oven, immediately sprinkle on bachelor buttons.
Let cool for 10-15 minutes before removing from the pan and serving.
Enjoy with olive oi, fresh cracked pepper and balsamic vinegar.
salt together. If using a stand mixer, knead for 2 minutes. If using a wooden spoon, beat for 6
minutes.
Cover the bowl and let rest for 15 minutes. Take one side of the dough and stretch it up and fold
it back down into the center of the dough. Repeat this with all four sides of the dough. Repeat this last step 3 more times for a total of 4 folds. Let rest for 30 minutes.
Generously drizzle olive oil onto the bottom of an 8x11 pan. Pour the dough into the bowl and press down with olive oiled hands until spread out. Cover with plastic wrap and let the dough proof for 1 to 1.5 hours or until almost doubled in size and spread to each corner of the pan. Preheat the oven to 450°F.
Oil the toppings you intend to use. Salt the tomatoes and let them drain face down on a paper towel to release as much of the moisture as possible.
Once the dough is proofed, remove the plastic wrap and drizzle with olive oil. Dot with oiled fingers and remove any large air pockets. Arrange with your prepped veggies. Leave out the bachelor buttons if using for the very end.
Bake in the preheated oven for 15 minutes then turn the oven down to 425°F and bake for another 10 minutes, until deep golden brown. Once removed from the oven, immediately sprinkle on bachelor buttons.
Let cool for 10-15 minutes before removing from the pan and serving.
Enjoy with olive oi, fresh cracked pepper and balsamic vinegar.