Adapted from Samin Nosrat’s Ligurian Focaccia recipe
Bread drizzled with olive oil and salt is our favorite thing, and this focaccia takes that to the next level. Studded with tender garlic scapes and decorated with the beautiful garlic scape curls on top, this focaccia is fragrant and delightful.
Please note: this recipe requires that the dough be mixed the night before to prove, but we promise, it only takes 10 minutes to stir together before you can leave it and go to bed.
For the dough:
1 bunch Local Roots garlic scapes
½ tsp. yeast
2 ½ tsps. Local Roots honey
5 ⅓ cups Local Roots all-purpose flour
1 Tbsp. salt
¼ cup olive oil
For the topping:
1 tsp. salt
⅓ cup warm water
Reserved smaller garlic scapes
1. THE NIGHT BEFORE: In a large bowl, stir together the yeast, honey, and 2 ½ cups water. Allow to sit for 5 minutes until a little foamy. Stir in the all purpose flour, salt, and olive oil until the mixture is combined. Cover tightly and then set aside overnight, or for at least 12 hours.
2. THE DAY OF: When the dough has rested overnight, drizzle 3 Tbsps. olive oil on a rimmed baking sheet.
3. Wash the garlic scapes and set aside the most visually interesting ones to use as a topping. Finely chop the rest of the garlic scapes and sprinkle on top of the dough. Use your hand to pull the dough away from the side of the bowl and gently fold the garlic scapes into the dough until mostly incorporated.
4. Hold the bowl above the baking sheet and use one hand to coax the dough out of the bowl onto the sheet. Place your hands underneath the dough and gently stretch it out for a few minutes, pulling and stretching it to fit the baking sheet.
5. Drizzle over 2 Tbsps. olive oil, stretch again, then leave to rest for 25 minutes.
6. Make the topping by dissolving 1 tsp. salt in ⅓ cup of warm water. Press the garlic scapes into the top of the focaccia, then use your fingertips to dimple the dough by pressing down and creating little hollows. Evenly pour over the salt water topping so that it covers all of the focaccia and garlic scapes.
7. Allow to rest and rise for 45 minutes. Fifteen minutes into this rise, place your baking stone or upside down baking sheet into the oven. Preheat to 450 degrees for the remaining 30 minutes left in the rise to ensure the oven is hot enough.
8. Bake for 30-35 minutes. Check for doneness by lifting the focaccia at the side and checking if the bottom is golden brown.
9. Remove from the oven and drizzle with 2 Tbsps. of olive oil and a sprinkling of flaky salt. Allow the bread to cool and rest for 5-10 minutes, then remove from the pan and rest for another 10 minutes. Slice into squares and serve!
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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