Joe's Heirloom Foccacia Recipe
tomatoes, farm salsa verde, toasted sourdough
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Ingredients
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Dough
Toppings
Method
Preparing the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and sea salt. Make a well in the center, pour in the activated yeast mixture, and add olive oil. Mix until a shaggy dough forms.
- 3
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Assembling the Focaccia
- 5
Preheat the Oven
Preheat the oven to 425°F (220°C).
- 6
Prepare the Baking Tray
Grease a large baking sheet or pan with olive oil.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to the prepared baking tray. Stretch and spread the dough to fit the tray, creating dimples with your fingers.
- 8
Add Toppings
Evenly distribute the heirloom tomatoes over the dough, followed by spoonfuls of farm salsa verde. Sprinkle with toasted sourdough bread crumbs and fresh basil leaves. Finally, sprinkle fleur de sel on top.
- 9
Second Rise
Cover the assembled focaccia with a damp cloth and let it rise for another 30 minutes.
- 10
Bake
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- 11
Cool and Serve
Remove from oven and let it cool slightly before slicing. Serve warm or at room temperature.