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Focaccia + Mama's Housemade Relish Recipe

Name: Mama Stortini's Restaurant & Bars Focaccia + Mama's Housemade Relish Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 1.75 cups warm water (about 105-115°F / 40-46°C); 2 tsp active dry yeast; 1 tsp granulated sugar; 2 tsp fine sea salt; 0.25 cups extra-virgin olive oil (plus more for pan and finishing); 2 tbs warm olive oil for drizzle; 2 cups yellow onions, thinly sliced; 1 tbs unsalted butter; 1 tbs extra-virgin olive oil; 0.5 tsp fine sea salt; 0.5 tsp brown sugar (optional, for deeper color); 4 tbs unsalted butter, softened; 2 tbs fresh basil, finely chopped; 2 cloves garlic, minced (about 2 medium cloves); 0.5 tsp lemon zest; 0.25 tsp fine sea salt; 0.125 tsp freshly ground black pepper; 1 cup ripe tomatoes, seeded and small-diced; 0.75 cups crumbled feta cheese; 0.5 cups Kalamata olives, pitted and chopped; 0.25 cups red onion, very finely diced; 2 tbs fresh parsley, chopped; 2 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 0.5 tsp dried oregano; 0.25 tsp freshly ground black pepper; 0.25 tsp fine sea salt; 6 leaves fresh basil leaves, torn; 0.5 tsp coarse sea salt or flaky salt (for topping)

Inspired by Mama Stortini's Restaurant & Bar

Time2h 30m

Serves8

with caramelized onions and basil-garlic butter, served with our tomato, feta and kalamata relish

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Ingredients

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Focaccia Dough

4 cups 00 bread flour

1 3/4 cups warm water (about 105-115°F / 40-46°C)

2 tsp Active dry yeast

1 tsp granulated sugar

2 tsp fine sea salt

1/4 cups extra-virgin olive oil (plus more for pan and finishing)

2 tbs warm olive oil for drizzle

Caramelized Onions

2 cups yellow onions, thinly sliced

1 tbs Unsalted butter

1 tbs extra-virgin olive oil

1/2 tsp fine sea salt

1/2 tsp brown sugar (optional, for deeper color)

Basil-Garlic Butter

4 tbs unsalted butter, softened

2 tbs fresh basil, finely chopped

2 cloves garlic, minced (about 2 medium cloves)

1/2 tsp Lemon zest

1/4 tsp fine sea salt

1/8 tsp freshly ground black pepper

Tomato, Feta & Kalamata Relish (Mama's Housemade Relish)

1 cup ripe tomatoes, seeded and small-diced

3/4 cups crumbled feta cheese

1/2 cups Kalamata olives, pitted and chopped

1/4 cups red onion, very finely diced

2 tbs Fresh parsley, chopped

2 tbs extra-virgin olive oil

1 tsp red wine vinegar

1/2 tsp Dried oregano

1/4 tsp freshly ground black pepper

1/4 tsp fine sea salt

Finishing & Garnish

6 leaves fresh basil leaves, torn

1/2 tsp coarse sea salt or flaky salt (for topping)

1/8 tsp freshly ground black pepper

Method

Focaccia Dough

Activate yeast

In a large mixing bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5-7 minutes until foamy and fragrant.

Combine dough

Add 3 3/4 cups of the flour (reserve 1/4 cup for adjustments), 2 tsp salt and 1/4 cup olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low until a shaggy, slightly sticky dough forms. If dough is excessively wet, add reserved flour 1 tablespoon at a time.

Knead

Knead by hand on a lightly floured surface or with a stand mixer using the dough hook for 6-8 minutes until smooth, elastic and slightly tacky.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape in pan

Generously oil a 9x13-inch baking pan. Transfer dough to pan and press gently to spread. If it resists, let rest 10 minutes then continue. Use your fingertips to dimple the surface evenly.

Second rise

Cover the pan loosely and let the dough rise for 30-45 minutes until puffy and slightly domed.

Pre-bake drizzle & bake

Preheat oven to 425°F (220°C). Drizzle warm olive oil over the top, making sure it pools in some dimples. Sprinkle with coarse sea salt. Bake for 18-22 minutes until deep golden brown on top and bottom sounds hollow when tapped. Remove from oven and transfer to a rack.

Caramelized Onions

While dough first rises, heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over medium-low heat. Add sliced onions and 1/2 tsp salt and cook, stirring occasionally, 25-35 minutes until onions are richly browned and sweet. If onions begin to stick or dry out, add a tablespoon of water and scrape fond. Stir in 1/2 tsp brown sugar in the last 2 minutes for deeper caramelization. Remove from heat and let cool slightly.

Basil-Garlic Butter

In a small bowl, combine softened butter, minced garlic, chopped basil, lemon zest, 1/4 tsp salt and pepper. Mix until homogenous. Set aside at room temperature so it is spreadable when the focaccia is warm.

Tomato, Feta & Kalamata Relish (Mama's Housemade Relish)

While focaccia is baking, combine diced tomatoes, crumbled feta, chopped Kalamata olives, finely diced red onion, chopped parsley, olive oil, red wine vinegar, dried oregano, 1/4 tsp salt and 1/4 tsp black pepper in a bowl. Gently toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld (10-20 minutes).

Assembly & Finish

When focaccia is warm out of the oven, use a pastry brush or spatula to spread the basil-garlic butter evenly over the surface so it melts into the dimples.

Evenly distribute the caramelized onions over the focaccia, pressing them lightly into the surface so they adhere.

Scatter torn basil leaves across the top and finish with a light sprinkling of flaky sea salt and a grind of black pepper.

Cut focaccia into 8 generous pieces. Serve each piece with a generous spoonful (about 2-3 tablespoons) of Mama's tomato, feta & Kalamata relish either on top or on the side for dipping.