Focaccia

Ingredients:

• 2 teaspoons (8 g) instant yeast

• 4 cups (512 g) all-purpose flour

• 2 cups (455 g) lukewarm water

• 4 tablespoons olive oil, divided

• 2 teaspoons (10 g) salt
  

Toppings:

• Flaky sea salt (Maldon)

• Fresh Rosemary Leaves

• Green Olives

• Vegetables for focaccia art, use vibrant vegetables like red onions, bell peppers, cherry tomatoes, zucchini, and capers.

• Olive Oil
  

Instructions:

1. Make the dough:

In a large bowl, whisk together the flour, salt, and instant yeast. Add the lukewarm water and use a rubber spatula to mix until the liquid is absorbed, and the ingredients form a sticky dough ball.

Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap, then place in the refrigerator immediately. Let it rest for at least 12 hours.

2. Prepare your pans:

Line a 9×13-inch pan with parchment paper, and add a drizle of olive oil.

3. Shape the dough:

Add the dough to the prepared sheet pans. Let the dough rest for 3 hours at room temperature (no need to cover this rise).

4. Preheat the oven:

Preheat the oven to 425°F. Press your fingers into the dough to create dimples. If needed, gently stretch the dough to fit the pan. Decorate the top of the foccacio with olives, vegetables and/or sprinkle flaky sea salt over the top.

5. Bake:

Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving. If you plan to make sandwiches, allow it to cool completely.

6. Store the focaccia:

Once cooled, store the focaccia in an airtight container at room temperature for up to 3 days.

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Focaccia Sandwich Recipe

Ingredients:

• Focaccia

• Fresh basil leaves

• Arugula

• Truffle prosciutto

• Burrata cheese

• Olive oil

• Balsamic reduction

Instructions:

1. Prepare the Focaccia

Slice the focaccia bread horizontally to create two halves for the sandwich.

2. Assemble the Sandwich

Layer the sandwich by starting with a bed of fresh arugula and basil leaves. Add slices of truffle prosciutto, followed by generous chunks of burrata cheese. Top with extra-virgin olive oil and balsamic reduction.

3. Top and Press

Place the second half of focaccia on top and serve.