Summer Focaccia

Author

Helen Park

Servings

6

Category

Bread

Ingredients

• 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

Directions

1. 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.
2. Whisk in the Luberon and salt and then add the flour.
3. Using a rubber or wood spatula mix the flour and the liquids to obtain a sticky dough.
4. Add the olive oil and gently mix. Note that the oil will not fully go into the dough and will mostly coat it.
5. Cover with plastic wrap and let proof for 4 hours or overnight in the fridge.
6. Line one or two 9x13 baking trays with parchment paper, (you can make one thick focaccia or 2 thinner ones).
7. Pour a few tablespoons of olive oil in each pan to coat the bottom and sides.
8. 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.
9. Set aside to proof again for 1 to 2 hours (dough should rise to double its initial thickness).
10. Preheat the oven to 450°F.
11. Pour a bit more oil on the focaccia surface and using the tips of your fingers poke small dents all over.
12. Spread the ratatouille evenly over the dough.
13. Sprinkle on the smoked salt and bake for about 15 to 20 minutes or until you obtain a golden-brown color.
14. Finish with arugula and enjoy!