With a batch 10 Minute Ratatouille and finished with fresh arugula, this Summer Focaccia makes a great appetizer or side dish. Infused with the Luberon blend in the dough, this recipe tastes like great weather all year long. You could also make a half batch with ratatouille and get creative with the extra half!
- 7 grams dry yeast (2 1/4 tsp - one small pack)
40 grams silan (2 Tbsp) or honey
- 625 grams bread flour (5 cups), all-purpose will also work
15 grams salt (1 Tbsp)
- 500 grams lukewarm water (2 1/2 cups)
60 grams olive oil (4 Tbsp)
10 grams Luberon blend
- Olive oil
Smoked salt or other flaky salt
2 cups baby arugula
1 batch 10 Minute Ratatouille
- In a large bowl combine the yeast, water and silan and whisk until combined. Set aside for 5 to 10 minutes until it starts foaming lightly.
- Whisk in the Luberon and salt and then add the flour.
- Using a rubber or wood spatula mix the flour and the liquids to obtain a sticky dough.
- Add the olive oil and gently mix. Note that the oil will not fully go into the dough and will mostly coat it.
- Cover with plastic wrap and let proof for 4 hours or overnight in the fridge.
- Line one or two 9x13 baking trays with parchment paper, (you can make one thick focaccia or 2 thinner ones).
- Pour a few tablespoons of olive oil in each pan to coat the bottom and sides.
- Divide the dough between both trays and with your fingers push it to over all the surface. If it retracts wait a few minutes and repeat the same action until you cover the whole pan.
- Set aside to proof again for 1 to 2 hours (dough should rise to double its initial thickness).
- Preheat the oven to 450°F.
- Pour a bit more oil on the focaccia surface and using the tips of your fingers poke small dents all over.
- Spread the ratatouille evenly over the dough.
Sprinkle on the smoked salt and bake for about 15 to 20 minutes or until you obtain a golden-brown color.
Finish with arugula and enjoy!
Variations & Ideas:
Before baking spread some tomato sauce on top and sprinkle grated parmesan for a quick focaccia pizza. Finish with fresh basil leaves for an extra summer touch.
Melt some butter with chopped garlic and brush the top after baking and before serving.
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