Recipe: For my second go at sourdough focaccia. I followed Maurizio of The Perfect Loaf’s ‘A Simple Focaccia’ recipe. As with my first focaccia (see above), I swapped the all-purpose flour with Tipo “00” flour in order to achieve a chewier/pizza crust like texture. For toppings I used roasted garlic, chives, roasted plum tomatoes, and sliced red onion.
Techniques used: As stated above, I followed Maurizio’s sourdough focaccia recipe for the entirety of this bake. However, I did utilize the overnight option described in his recipe i.e. “Instead of proofing the dough at room temperature for 2 hours, cover the rectangular pan with an airtight cover and transfer to the fridge. The next day, take out the dough and let it come to room temperature and finish proofing.” Upon taking mine out of the fridge I left it out at room temperature for 2 hours to proof and then baked it.
Roasted Tomato-Balsamic sauce: This off the cuff recipe was put together after speaking about focaccia pairings with my cousin, Chef Seth Warshaw of Etc Steakhouse (Teaneck, NJ) – While I eye-balled the ingredients, I’ve estimated them here in order to share a cohesive recipe.
4 plum tomatoes
5 garlic cloves
1 medium-sized red bell pepper
1/2 a large portobello mushroom cap
About an 1/8 of a large red onion
2 tbsp olive oil
3 tbsp balsamic vinegar
S&P to taste
Roast the veggies and then blend/puree them in a food processor with the remaining ingredients until you reach the texture of your liking.