Jon & Vinny's - Fairfax Recipe
Make Jon & Vinny's - Fairfax Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Focaccia Dough
Topping & Finish
Assembly (optional: herb oil)
Method
Focaccia Dough
- 1
Activate yeast
In a medium bowl, combine warm water (about 100–110°F / 38–43°C) and granulated sugar. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, whisk together the all-purpose flour and fine sea salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons (of the 1/4 cup) extra-virgin olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms and most of the flour is hydrated (about 2–3 minutes).
- 3
Knead and bulk ferment
Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on low for 4–5 minutes). Form into a ball, oil the mixing bowl lightly with remaining olive oil, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled — about 1.5–2 hours depending on temperature.
- 4
Second rise (optional overnight in fridge)
For more flavor, after the first rise, gently deflate dough, place in an oiled bowl, cover, and refrigerate overnight (8–18 hours). Remove from refrigerator 1 hour before shaping to come to room temperature.
Shape & Bake
- 5
Prepare pan
Generously oil a 9x13-inch rimmed baking sheet or similar-size pan with about 1 tablespoon olive oil so dough won’t stick.
- 6
- 7
Dimple dough and add toppings
Cover the pan and let the dough rest 20–30 minutes for a relaxed second proof. Preheat the oven to 450°F (230°C). Uncover, press deep dimples into the dough with your fingertips across the surface. Drizzle the remaining 2 tablespoons extra-virgin olive oil evenly over the top, then scatter thinly sliced garlic and chopped rosemary over the surface. Sprinkle coarse sea salt evenly.
- 8
Bake
Place the pan in the preheated oven and bake 18–22 minutes until the focaccia is deeply golden on top and the bottom sounds hollow when tapped. If using grated cheese, sprinkle during the last 3–4 minutes of baking so it melts and browns slightly.
- 9
Cool
Remove from oven and immediately drizzle with an extra tiny bit of olive oil if desired. Transfer to a cooling rack and let cool 10 minutes before cutting so crumb sets.
Assembly (optional herb oil & finish)
- 10
Make herb oil
If using herb oil, gently bruise basil and parsley with lemon zest and a pinch of salt in a mortar and pestle or finely chop and combine with 3 tablespoons olive oil and freshly ground black pepper. Allow to sit 5–10 minutes for flavors to meld.
- 11
Finish and serve
Brush or drizzle the herb oil over cooled focaccia pieces or serve alongside for dipping. Cut focaccia into squares or strips and serve warm or at room temperature.