Capocollo Recipe
Focaccia, capocollo, confit tomatoes, goat cheese
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Ingredients
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Focaccia
Confit tomatoes
Assembly & finishing
Method
Focaccia
- 1
Activate yeast & mix dough
In a large bowl, combine warm water (about 100–110°F / 38–43°C) with sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy. Add 3 cups of the flour, 2 tbs olive oil, and 1 tsp fine sea salt. Mix with a wooden spoon until a shaggy dough forms.
- 2
Knead and bulk rise
Turn dough onto a lightly floured surface, add remaining 0.5 cup flour as needed, and knead 5–7 minutes until smooth and slightly tacky. Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp cloth, and let rise in a warm spot until doubled, about 1 to 1¼ hours.
- 3
Shape and second rise
Oil a 9x13-inch baking pan with 1 tbs olive oil. Transfer risen dough to the pan and gently stretch to fit. Cover and let rise 20–30 minutes until puffy. Preheat oven to 425°F (220°C) during the last 10 minutes of this rise.
- 4
Dimple and bake
Using your fingertips, press dimples all over the dough, drizzle remaining 1 tbs olive oil across the surface, and sprinkle with 0.5 tsp coarse sea salt. Bake on the center rack for 18–22 minutes until golden brown. Remove from oven and cool slightly in the pan 5–10 minutes, then transfer to a rack to cool to warm (not piping hot) for assembly.
Confit tomatoes
- 5
Prepare tomatoes
Preheat oven to 275°F (135°C). Halve cherry or plum tomatoes lengthwise (for very small cherry tomatoes, leave whole). Place them cut-side up (or whole) in a small roasting pan or rimmed baking sheet.
- 6
- 7
Slow-roast to confit
Roast at 275°F (135°C) for 1.5 to 2 hours, until tomatoes are very soft, slightly caramelized on the edges, and the garlic is tender. Remove from oven and let cool in the oil. Discard or reserve the herbs as desired and keep the confit and its oil for assembly. (Can be made ahead and refrigerated up to 4 days.)
Assembly & finishing
- 8
Prepare focaccia base
If focaccia is warm from baking, allow it to cool to warm. Slice the focaccia horizontally to create a single thick base or cut into squares/rectangles for individual portions. If using the whole focaccia, lightly brush the cut surface with 1 tbs of the confit oil (or olive oil) to add flavor.
- 9
Spread goat cheese
Crumble or soften the 6 oz goat cheese and spread an even layer over the focaccia base (about 1/4–1/2 inch), leaving a small border. For a lighter application, dollop and gently smear the cheese to leave texture.
- 10
Add confit tomatoes
Spoon the confit tomatoes and a few spoonfuls of their oil over the goat cheese, distributing evenly. Aim for a balance so each bite has tomato and cheese.
- 11
Layer capocollo and greens
Arrange the thinly sliced capocollo over the tomatoes in slightly overlapping folds for texture and visual appeal. Scatter the baby arugula or microgreens on top if using.
- 12
Finish and serve
Drizzle with a light sweep of extra-virgin olive oil (about 1 tbs) and, if desired, a small drizzle of balsamic glaze (1 tbs) for sweetness. Finish with 0.5 tsp flaky sea salt and 0.25 tsp freshly ground black pepper. Cut into portions and serve immediately while focaccia is still warm-to-warmish.