Description
This Antipasto Focaccia is a flavorful Italian bread loaded with olives, cherry tomatoes, roasted peppers, and a blend of mozzarella and parmesan cheeses. The dough is enriched with olive oil and allowed to develop flavor through a slow rise, resulting in a crusty exterior and airy, soft interior. Topped with a mix of herbs, garlic-infused olive oil, and antipasto vegetables, this focaccia makes a perfect appetizer or accompaniment to any meal.
Ingredients
Dough Ingredients
- 1 cup + 2 tablespoons warm water (around 110°F)
- ¼ teaspoon granulated sugar
- 1 ⅛ teaspoon active dry yeast
- 6 tablespoons good quality extra virgin olive oil (divided)
- 2 ½ cups + 1-2 tablespoons bread flour (or all purpose flour)
- 2 teaspoons fine sea salt
Toppings
- ¾ cup CA Ripe Olives, green, black or a mix (sliced or halved)
- ½ cup cherry tomatoes (halved)
- ½ cup diced roasted red peppers and/or pickled hot peppers (sliced into rings)
- ¼ cup shallot or red onion (thinly sliced)
- 2 garlic cloves (minced)
- ¾ cup mozzarella (grated)
- ½ cup parmesan or similar hard cheese (finely grated)
- 2 tablespoons chopped mixed herbs (basil, parsley, rosemary or oregano)
- Sea salt flakes (sprinkle to taste)
- Red pepper flakes (optional, sprinkle to taste)
Instructions
- Bloom Yeast: Combine warm water at around 110°F with sugar and yeast in the bowl of a stand mixer. Allow to sit for 5-10 minutes until the yeast begins to bloom and bubble up.
- Mix Dough Ingredients: Add 2 ½ cups of the bread flour, 2 tablespoons of the olive oil, and fine sea salt to the yeast mixture.
- Mix Dough: Attach the dough hook to the mixer and turn on low speed to combine ingredients for about 2 minutes. Increase to medium speed and continue to mix until the dough is smooth and elastic, approximately 5 minutes.
- Adjust Dough Consistency: If the dough is still very sticky after 5 minutes, add 1-2 tablespoons more flour until it just begins to pull away from the sides of the bowl but remains slightly sticky and droopy.
- First Rise: With oiled hands, gather dough into a ball and transfer to a large lightly greased bowl. Cover with a kitchen towel or lightly oiled plastic wrap. Refrigerate for 12 to 24 hours for flavor development, or at room temperature for 90 minutes to 2 hours until doubled.
- Prepare Garlic Oil: Mix the minced garlic into the remaining olive oil while the dough is resting.
- Prepare Pan and Second Rise: Coat a 9.5×13 inch rimmed baking sheet with 2 tablespoons of the garlic olive oil. Gently fold the risen dough in the bowl to build tension, then transfer it seam-side down to the pan, turning to coat with oil. Let it rise uncovered in a warm place until it almost covers the pan bottom, about 90 minutes to 2 hours.
- Prepare Toppings: Toss sliced red onions with 1 tablespoon of garlic olive oil to prevent burning during baking.
- Shape Dough: Stretch dough gently towards edges to fill the pan. Use fingertips to create dimples all over the surface.
- Add Toppings: Sprinkle grated mozzarella and parmesan evenly over dough. Layer red onions, olives, cherry tomatoes, and peppers, pressing gently into the surface.
- Preheat Oven: Set oven to 450°F. Place a larger baking sheet on the lower shelf to catch drips. If available, place a baking stone or steel in the oven to promote even browning of the focaccia underside.
- Final Rest and Bake: Let the focaccia rest for 15-20 minutes as the oven preheats. Drizzle remaining tablespoon of olive oil over the top just before baking. Bake for 22-25 minutes until a warm golden crust forms, tenting with foil if browning too quickly.
- Cool and Serve: Cool focaccia in the pan for at least 20 minutes before removing. Slice into 12 pieces or smaller for sharing and serve warm.
- Pro Tip: Heating the oven to 475°F initially then reducing to 450°F just before baking ensures a hot interior oven temperature for crisp edges and airy crumb without burning the toppings.
Notes
- For best flavor, allow the dough to ferment slowly in the refrigerator for 12-24 hours.
- You can use bread flour or all-purpose flour depending on availability; bread flour yields a chewier texture.
- If you don’t have a baking stone or steel, a heavy baking sheet will work fine.
- Adjust toppings according to preference; other antipasto items like artichokes or sun-dried tomatoes can also be used.
- Keep an eye while baking and tent with foil if the crust browns too fast.
- Serve warm for best texture and flavor.
- Prep Time: 15 minutes (plus 12-24 hours if refrigerating dough for flavor development)
- Cook Time: 22-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
