Delicious Focaccia, 4 Ways
If you haven't yet discovered the goodness that is focaccia, you're in for a real treat. Covered with savory toppings, the doughy starter is like the Beyoncé of bread: It always puts on a good show. Today, author and food blogger Claire Thomas of The Kitchy Kitchen is sharing with us her focaccia four ways recipe, which includes one dessert option. "Bread always seems like a savory option, but focaccia works just as well slathered with mascarpone and honey," she says. Play around with whatever ingredients you have in your fridge, and have fun! Read on for the recipe.
Ingredients for bread
1 3/4 cups warm water
3 1/2 tsp. (1 1/2 packet) active dry yeast
1 tbsp. honey
4 cups all-purpose flour, plus additional for kneading
1 tbsp. kosher salt, plus coarse sea salt, for sprinkling
3/4 cup extra-virgin olive oil, divided
Option 1: 1/4 pound thinly sliced prosciutto, finish with 1 pound fresh burrata, sliced
Option 2: 1 cup pork sausage cooked with 1 onion, sliced until browned, ricotta, finish with honey and sage
Option 3: 2 sliced chilies, 2 sliced tomatoes, 1 tsp. oregano
Option 4: 1 cup mascarpone, finished with 1 tbsp. unsweetened cocoa powder, 1/2 cup chopped hazelnuts, and 1/4 cup honey
Combine the warm water, yeast, and honey in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon kosher salt, 1/2 cup olive oil, and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with 1/4 cup olive oil, and return the dough to the bowl. Cover it with plastic wrap or a lid, and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a rimmed baking sheet with the remaining 1/2 cup olive oil.
Pour dough onto the rimmed baking sheet, and press it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425°F.
Add the suggested toppings, well spread out. Top with some coarse sea salt, and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the foccaccia from the oven and let it cool before cutting and serving.
Shop Thomas's recommended focaccia pan below.
For more recipes like this one, visit The Kitchy Kitchen.
Have you ever made focaccia? What are your favorite toppings?