Servings: 16 to 18
Prep Time: 15 minutes (active)
Cook Time: 40 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the dough:
- 2 ½ teaspoons (12 grams) Bob’s Red Mill Active Dry yeast
- 1/2 teaspoon (5 grams) honey
- 2 ¼ cups (510 grams) warm water (95°F-105°F)
- 3 tablespoons (38 grams) extra virgin olive oil, plus more for greasing the bowl & pan
- 3 cups (375 grams) Bob’s Red Mill Stone Ground Whole Wheat flour
- 2 ½ cups (300 grams) Bob’s Red Mill Artisan Bread flour
- 1 ½ teaspoons (13 grams) kosher salt
Ingredients for the topping:
- 2 small tomatoes (with stem, if available)
- 2 – 3 baby radishes, halved or quartered (depending on thickness)
- 2 – 3 baby carrots, with stem, halved or quartered (depending on thickness)
- 3 scallions, ends trimmed, washed
- 3 – 4 asparagus stalks, trimmed
- 1 ½ teaspoons kosher salt
- 1/3 cup warm water (95°F-105°F)
- extra virgin olive oil, as needed
- In a large mixing bowl or the bowl of a stand mixer stir together the yeast, honey, water and 3 tablespoons of olive oil, until the yeast and honey are fully mixed in. Tip in the flours, followed by the salt and using your hand, wooden spoon or the paddle attachment beat until just combined. Allow the dough to rest for 5 minutes.
- Knead the dough by hand on the counter or with the dough hook attachment on the stand mixer for 5 to 10 minutes, adding additional bread flour as needed, until it is smooth and springs back to the touch. The dough should be tacky but not enough to stick to your whole hand. Shape the dough into a ball.
- Lightly oil the bowl and place the dough in, flipping to coat with oil all the way around. Cover and place in warm, draft place to proof for 1 hour to 1 ½ hours, until about doubled in size.
- Gently fold the dough into itself two times and allow it to rest while you prepare the pan. Pour a generous amount of olive oil into an 18 inch by 13 inch rimmed baking sheet and spread it around with your hands, making sure to grease the sides of the pan as well. Tip the dough into the pan and use your fingers to carefully stretch the dough so that it fills the pan. If it keeps springing back, pause for 5 minutes and try again. You may have to pause several times and stretch to get it to fill the pan.
- Drizzle more olive oil on top and spread it out with your hand. Dimple the dough by pressing the tips and pads of your fingers down, almost touching the pan.
- Arrange the prepared vegetables on top in your desired design. Dissolve the salt in the warm water before pouring it over the top of the dough. Set aside and allow to proof for another 30 to 45 minutes, until the focaccia is bubbly.
- Preheat the oven to 425°F (with a baking stone or steel on the floor of the oven if you have one) with a rack positioned in the center.
- Bake the focaccia for 30 to 40 minutes until it is golden brown and crispy around the edges. Transfer to a cooling rack and brush or drizzle the top with olive oil. Serve warm or at room temperature.
The focaccia can be wrapped and kept at room temperature for up to 3 days. We recommend re-heating it in a 375°F for 5 to 7 minutes for best results.