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Cooking 101
If you haven't tried making your own focaccia, this is your chance! It's one of the easier breads out there, and besides a few turns of the dough, requires very little kneading or maintenance. A slow rise ensures a soft, pillowy dough that soaks up all the flavor of delicious olive oil and our Herby Chimi.
Chef Tip: Use a scale to measure your ingredients for more consistency. Add the salt after you've mixed your yeast, honey, and water with the flour so it doesn't diminish the rise one the dough. Lastly, since you can really taste it in this recipe, use a high-quality olive oil, like The Olive Oil from our friends at Pineapple Collaborative.
Focaccia dough:
2.5 cups warm water
2 tablespoons honey
2 packages (12g) active dry yeast
5 1/4 cups (625g) AP flour
1 tablespoon kosher salt
Olive oil
Topping:
1/2 cup torn olives
1/2 cup crumbled feta
1/2 pouch chimi
1/2 cup olive oil
Flaky sea salt, to taste
Mix water, honey, and yeast together in a large bowl and let sit until frothy, about 3 to 4 minutes.
Add flour and salt and stir to form a shaggy dough. No need to knead, just make sure it’s well mixed and no dry spots remain
Transfer to a well oiled bowl , and flip dough over so the entire surface is covered in oil. Cover bowl with a clean cloth and let rise for one hour
Using an oiled hand, pull outer edges of risen dough up and over the center of the dough, then flip again, cover and let rise another hour. Repeat this process once more
After the third rise, preheat oven to 425 F.
Oil a rimmed quarter sheet pan generously, and transfer the dough onto the sheet pan. Gently stretch the dough to the edges of pan, and set aside to proof for 30 minutes
Using your fingertips, dimple the dough by making lots of deep impressions all the way to the bottom of the sheet pan. Start at the center and work your way out, this will help stretch the dough out the the edges evenly
Top with olives and feta and dimple again so some of the toppings nestle into the dough
Bake until golden brown and crisp on the edges, 25-30 minutes.
Mix chimi and olive oil together and generously pour over the baked focaccia while it’s still hot. Sprinkle generously with flaky salt. Serve warm to your faves
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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