Pickled Toasted Green Focaccia Recipe

Prepare dough

In a large bowl, sprinkle the active dry yeast and sugar over the warm water (105–115°F / 40–46°C). Let sit 5–10 minutes until foamy. Add the flour, fine sea salt, and 3 tablespoons of the olive oil. Stir with a spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Oil a 10x14-inch baking sheet generously with remaining olive oil. Transfer the risen dough to the sheet and gently stretch/pat it to fill the pan. If the dough resists, let it rest 10 minutes and stretch again.

Cover loosely and let the dough proof for 30–45 minutes until puffy. Preheat oven to 450°F (230°C) during the last 15 minutes of proofing.

Dimple, season, and bake

Using your fingertips, press dimples all over the dough about 1/2-inch deep. Drizzle with 1 tablespoon olive oil, sprinkle coarse sea salt and chopped rosemary evenly. Bake in preheated oven for 15–18 minutes until golden brown and cooked through. Remove from oven and cool slightly on a rack. Once warm (not hot), slice into 12–16 squares and toast slices in a 400°F (200°C) oven for 4–6 minutes per side or until edges are crisped to create 'toasted' focaccia pieces.

In a small saucepan, combine white wine vinegar, water, sugar, and kosher salt. Warm gently over medium heat, stirring until sugar and salt dissolve. Remove from heat and add the smashed garlic clove, peppercorns, and dill sprig. Let cool 5 minutes.

Place halved cherry tomatoes in a heatproof jar or bowl. Pour the warm pickling liquid over the tomatoes, making sure they are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (prefer 1–2 hours) to develop bright pickled flavor. Discard the garlic and dill before plating, or leave for presentation if desired.

Preheat oven to 375°F (190°C). Butter a small shallow baking dish (or use an oven-safe skillet).

In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth using a spatula or handheld mixer on low.

Fold in grated Parmesan, minced shallot, Dijon mustard, Worcestershire, lemon juice, hot sauce (if using), and black pepper. Gently fold in picked crab meat and chopped crisp bacon, taking care not to overbreak the crab lumps.

Transfer mixture to prepared baking dish, smooth the top, and sprinkle an additional tablespoon of chopped bacon and a tablespoon of Parmesan over the top if desired. Bake 18–22 minutes until bubbling and lightly golden on top.

Remove from oven and let rest 3–5 minutes before serving warm alongside toasted focaccia and crackers.

While dip bakes, gently pat pickled tomatoes dry on paper towel to remove excess brine (retain a little for brightness). Toss microgreens with 1 teaspoon olive oil, 1 tablespoon lemon juice, lemon zest, a pinch of salt, and freshly ground black pepper.

To toast crackers/focaccia pieces for service: lay toasted focaccia pieces and crackers on a sheet and warm briefly (2–3 minutes) in a 350°F (175°C) oven so they are crisp and slightly warmed.

Plate by placing a warm spoonful of the bacon & crab dip in a shallow ramekin or small bowl. Arrange several toasted focaccia pieces and crackers around it. Top a few toasted focaccia pieces with a halved pickled tomato, a small dollop of dip (optional), and a teaspoon of Carolina smoked gold trout roe. Scatter microgreens and chives across the plate and finish with a light drizzle of olive oil and a grind of black pepper.

Serve immediately so the dip is warm and the roe keeps its texture. Provide extra crackers and focaccia on the side.