Focaccia is such a versatile bread! Use your imagination to create the flavors and presentation that appeals to you.
My detailed YouTube video link HERE will show you the complete recipe, and all steps to making this luscious bread!
Here I filled the focaccia dough with grated cheese, fold over the bread several times to ensure the dough enrobes the cheese. We then roll the focaccia out as usual, dimpling and decorating with assorted cherry tomatoes, garlic and oregano oil, and parsley. What a celebratory, stunning creation that is as phenomenally tasting as it is beautiful.
First, create the focaccia dough, recipe link is HERE. Once we have a first rise, punch down the dough, and then begin this recipe.
Recipe/Method:
Add 1/2 cup high smoke point oil, such as avocado or grapeseed to small glass mixing bowl.
Finely chop 5 cloves of garlic and 1/4 cup fresh oregano. Add 1/4 teaspoon salt, Maldon
or other artisan salt with a clean taste and large crystals is preferred. Stir well.
Spread the dough carefully on an oil lined sheet pan into an oval circle, not completely out to sides of pan. I sometimes use oiled parchment paper to line the pan, but not always.
Drizzle 2-3 tablespoons of the herb oil mixture on top of the dough. Use pastry brush to lightly spread onto dough.
Add 2 cups shredded cheese to center of dough. Use cheeses of your choice, I used mozzarella, gruyére (or swiss), and a few tablespoons parmesan.
See video for foldover technique. Fold the top of the rectangle over the cheese and dough. Fold sides a few times, then form a ball.
Let rest for several minutes.
Gently spread the dough out to the form of your choice. Cover with plastic wrap and kitchen towel, letting rest for approximately 15 minutes.
Remove coverings, and dimple the dough.
Drizzle an additional few tablespoons of the herb oil onto the dough. Use pastry brush to gently spread the oil over the dough surface.
Wash and dry 1 pound of colorful cherry tomatoes.
Put sprigs of parsley in a cup of water that has been acidulated with 1 teaspoon or lemon juice or mild vinegar, let soak for 5 minutes. Remove from water and dry thoroughly. Set aside for a moment.
Create a pattern with the cherry tomatoes, I chose to create a round pattern with the tomatoes, keeping colors in mind for the decoration. Place sprigs of parsley around the edges of the dough.
Brush unbaked finished focaccia design with a bit of the herb oil. Sprinkle with artisan salt.
Place focaccia in a preheated 450 degree oven, baking for 25-30 minutes, until golden brown.
Remove from oven and let cool for 10-15 minutes on a wire rack.
Sprinkle with grated parmesan cheese.
Place the focaccia on desired plating vessel. Prepare for rave reviews from all who enjoy this luxurious bread.
You can also serve with some dipping sauces like marinara.
Note you can use a multitude of herbs and spices in the herb oil. Basil, thyme, sage, ground fennel, red pepper flakes, etc. all work well. If you use rosemary, use it sparingly, or use dried as fresh has a very woody texture. Remember dried herbs are twice (or more) as strong as fresh, so adjust accordingly.
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