ROSEMARY, OLIVE, & PECORINO FOCACCIA

Focaccia takes patience and time. Don’t be scared by the amount of steps below, they are mostly minor things and waiting times. Start it a day in advanced, and make the rest the next morning so you can have it ready for lunch. It’s worth it. I used King Arthur Flours, which I honestly think are the best for baking. This recipe comes from Nancy Silverton, Bread Master Chef, who I got obsessed with after watching her on Chef’s Table. She takes years to develop a recipe, and thanks to her, it took me a day to make a perfect focaccia for the first time. My happiness after seeing Aslan speechless for the first time was just… too great to express here. The crunch of the crust paired with the softness of the inside, and perfect saltines is just to-die-for. Use whatever toppings you wish, and maybe add a little truffle oil at the end 😉

Focaccia Sponge (one day before):

1/16 teaspoon active dry yeast
½ cup (3.71 ounces) water
1/2 cup plus 3 tablespoons (3.04 ounces) bread flour

In a small mixing bowl, place the water and sprinkle the yeast on top. Let it absorve for a few minutes. Mix in the bread flour to create a soft mix. Cover the bowl tightly with two layer of plastic wrap and let it rise overnight or for 12-24 hours at room temperature.

Focaccia dough

0.195oz (1 3/4 teaspoon) active dry yeast
1 1/4 cups plus 2 Tbsp water (11.04 oz)
1/2 cup plus 1 Tbsp olive oil (0.39 oz), divided
2 Tbsp plus 3/4 tsp (0.56 oz) rye flour
3 1/3 to 3 2/3 cups (15 to 16.45 ounces) bread flour, more if needed
1 tablespoon (.39 ounce) kosher salt
Toppings:

1/4 C pitted olives
1/4 C pecorino cheese, grated
3 fresh rosemary sprigs
1 Tbsp sea salt or gray sea salt
In a standard mixer, combine water, 1 Tbsp olive oil, and last night’s sponge. With the hook, over low speed, mix it and add the rye flour, yeast, and bread flour. Mix on low speed for two minutes. Add the salt while mixing and increase to medium speed, for about 8 minutes. The dough should be pulling away from the bowl, but not as much as to clean it. Add more flour if needed.

Grease a large bowl with olive oil and place the dough in it. wrap it with two layers of plastic wrap and let it rise for 1.5 hours. Dust the work surface with flour and turn nthe dough into the surface. Take four sides and pull them towards the center. Turn the dough around and place back on the bowl for another rise of 50 minutes. The dough will feel soft and bubbly, but shouldn’t colapse if you tough it lightly.

Pour 1/2 cup olive oil on a large rectangular pan, or 1/4 on each two round cake pans, and turn it so it spreads evenly. Carefully place the dough inside and very lightly press your fingers to pull the dough to the sides. It doesn’t have to go all the way to the edges. Cover with a dish towel and let rise 30 minutes. Now place the toppings into the dough and drizzle with olive oil and sea salt. Press it again to the sides until you go all the way to the edges. Preheat the oven to 450º and let it rise for the last time, about 30 minutes. Place it in the oven for about 35-40 minutes until golden brown on top. You can now place it on a lower rack for another 5 minutes to let it brown on the bottom. Take it out and let it cool for a little bit before serving.