Housemade Focaccia Recipe

Mix and Autolyse

In a large bowl, whisk warm water, yeast and sugar/honey until yeast dissolves. Add 2 tablespoons of olive oil. Add flour and salt, mixing until a shaggy dough forms. Cover and rest 20–30 minutes (autolyse) to hydrate the flour.

Knead and Bulk Rise

After resting, turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic (or use stand mixer with dough hook on low for 4 minutes). Transfer to a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1½ hours.

Shape and Second Rise

Generously oil a 13x9-inch (or similar) rimmed baking sheet. Transfer risen dough to the pan and gently stretch to fit; it will resist — let rest 10 minutes and stretch again until it fills pan. Cover loosely and let rise 30–45 minutes until puffy.

Dimple and Bake

Preheat oven to 450°F (230°C). Using fingertips coated with olive oil, press deep dimples across the dough. Drizzle remaining olive oil over top, sprinkle chopped rosemary and flaky sea salt. Bake 18–22 minutes until golden brown and crisp at edges. Remove from oven and immediately brush with a tablespoon of olive oil. Cool slightly before slicing.

In a light-colored skillet over medium heat, melt the butter and continue cooking, swirling occasionally, until milk solids brown and a nutty aroma develops (3–6 minutes). Watch closely to avoid burning. Remove from heat and let cool 3 minutes. Stir in chopped dates and vanilla; allow to sit 2–3 minutes to soften the dates in warm butter.

Transfer mixture to a small bowl and refrigerate until cool but still soft, about 15–20 minutes. Using a hand mixer or whisk, whip until light and spreadable, adding a pinch of salt to taste. Keep refrigerated until serving; bring to room temperature for 10 minutes before plating if needed.

If using dried favas: soak overnight in cold water. Drain, then place in a saucepan with 3 cups water or stock, bring to a simmer and cook until very tender, 45–60 minutes. If using frozen peeled favas: simmer in 2 cups water or stock until tender, 8–12 minutes. Reserve 1/4 cup cooking liquid before draining.

Drain favas (reserve liquid). In a blender or food processor combine cooked favas, lemon juice, minced garlic, olive oil, 1/4 cup reserved cooking liquid (or water/stock), salt and pepper. Puree until very smooth, adding additional liquid 1 tablespoon at a time to reach a spreadable, silky consistency. Taste and adjust salt and lemon.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant and just turning golden, about 30–45 seconds. Add chopped escarole and toss to wilt.

Sprinkle with red pepper flakes and add 1/4 cup stock. Cook, stirring occasionally, until escarole is tender but still bright, 6–8 minutes. Season with salt to taste. Remove from heat and keep warm.

Place chopped mortadella and cream cheese (or mascarpone) in a food processor. Pulse until smooth and homogeneous. With the motor running, drizzle in heavy cream (if using) to lighten texture, then season with black pepper. Process until mousse is smooth and spreadable. Chill until ready to serve. (Omit entirely for vegetarian/vegan/nut-free option.)

Cut focaccia into portions (6–8 pieces). On a service plate or board, spread a thin layer (about 1–2 tablespoons) of fava bean purée on each piece or serve the purée in a small bowl alongside.

Top each piece of focaccia with a small mound (1–2 tablespoons) of braised escarole. If using mortadella mousse, pipe or dollop about 1 tablespoon on top of the escarole. Alternatively, serve mortadella mousse in a ramekin.

Add a small quenelle or 1 teaspoon of whipped date brown butter to the board or spread lightly on warmed focaccia slices if using. Drizzle a little extra-virgin olive oil over each portion and finish with a pinch of flaky sea salt and a small rosemary sprig for garnish.

Serve warm. Notes: For dairy-free option omit the date brown butter and instead serve with extra olive oil and a date compote made by simmering dates with a splash of water until soft. For nut-free leave out any optional nuts (none included here). For vegetarian/vegan omit mortadella mousse and substitute a whipped chickpea or white bean spread if desired.