Heirloom Tomato and Arugula Focaccia Delight
HOMEMADE FOCACCIA
Ingredients
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
4 Tbsp. unsalted butter, plus more for pan
Flaky sea salt
Toppings
Preparation
Step 1
Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 10 mins.
Step 2
Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber patula until a shaggy dough forms and no dry streaks remain.
Step 3
Pour 4 Tbsp. EVOO into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. Alternatively, let it rise at room temperature until doubled in size, 3–4 hours.
Step 4
Butter a 13x9” baking pan, for thicker focaccia, or an 18x13” rimmed baking sheet, for focaccia that’s thinner Pour 1 Tbsp. Pour EVOO l into center of pan. Keeping the dough in the bowl and gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Step 5
Preheat oven to 450°. Poke dough with your finger. It should springback slowly. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill pan. Dimple focaccia all overwith your fingers. Drizzle with remaining 1 Tbsp. EVOO and sprinkle with sea salt. I made a caramalized shallot and garlic jam and spread that over the foccicia with some heirloom tomatoes. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Then, once cooled I topped with arugala.
#shirasbites #focacciarecipe #homemadefocaccia #focacceria #tomatofocaccia #rosemaryfocaccia #rosemaryfocacciabread #homemadefoccacia #homemadefoccaciabread #focacciabread #healthybaking
Heirloom Tomato and Arugula Focaccia Delight
Heirloom Tomato and Arugula Focaccia Delight
Heirloom Tomato and Arugula Focaccia Delight
HOMEMADE FOCACCIA
Ingredients
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
2 tsp. honey
5 cups (625 g) all-purpose flour
5 tsp. salt
6 Tbsp. extra-virgin olive oil, divided, plus more for hands
4 Tbsp. unsalted butter, plus more for pan
Flaky sea salt
Toppings
Preparation
Step 1
Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 10 mins.
Step 2
Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber patula until a shaggy dough forms and no dry streaks remain.
Step 3
Pour 4 Tbsp. EVOO into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. Alternatively, let it rise at room temperature until doubled in size, 3–4 hours.
Step 4
Butter a 13x9” baking pan, for thicker focaccia, or an 18x13” rimmed baking sheet, for focaccia that’s thinner Pour 1 Tbsp. Pour EVOO l into center of pan. Keeping the dough in the bowl and gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Step 5
Preheat oven to 450°. Poke dough with your finger. It should springback slowly. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill pan. Dimple focaccia all overwith your fingers. Drizzle with remaining 1 Tbsp. EVOO and sprinkle with sea salt. I made a caramalized shallot and garlic jam and spread that over the foccicia with some heirloom tomatoes. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Then, once cooled I topped with arugala.
#shirasbites #focacciarecipe #homemadefocaccia #focacceria #tomatofocaccia #rosemaryfocaccia #rosemaryfocacciabread #homemadefoccacia #homemadefoccaciabread #focacciabread #healthybaking
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