Ingredients
For the dough:
- 1 ¾ cup lukewarm water
- 2 tsp honey
- 1 tbsp extra virgin olive oil (plus more for the pan)
- 1 ½ tsp instant yeast
- 4 cups white bread flour (spooned into measuring cup, and leveled)
- 2 tsp fine sea salt
For the topping:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 ½ cups thinly sliced green onions
- 2 tbsp white sesame seeds
- Flaky sea salt
For the whipped herby cheese:
- 1 package garlic and fine herb cheese (Boursin)
- 2 tbsp greek yogurt
- 2 tbsp 35% whipping cream
- 1 tbsp thinly sliced chives
- 1 tbsp chopped flat leaf parsley
- Zest of ½ lemon
- Kosher Salt
- Black Pepper
- 2 tbsp Calabrian chilis in oil
To garnish:
- Prosciutto wrapped breadsticks
- Sweet salami
- Snap peas
- Radishes
- Cherry tomatoes
- Olives
- Marinated artichokes
- Candied nuts
- Mixed fruit (Grapes, sliced apples)
- Apricot preserves
Directions
- To prepare the dough, add the water, honey, olive oil and instant yeast to a large bowl. Whisk to combine, and let sit for 5 minutes, or until frothy. Then add the flour and salt, and stir until a sticky wet dough forms. Cover the bowl with a damp cloth and rest for 20 minutes.
- Using wet hands, pull one side of the dough and stretch it over to the other side. Rotate the bowl, and repeat for the remaining 3 sides. Flip the ball of dough, so that the folded side is down. Cover and rest for 20 minutes.
- Using wet hands, repeat the folding process once more. Flip the ball of dough, so that the folded side is down. Cover the bowl with a damp cloth, and let it rest for 1.5 hours.
- To make the topping, heat a small saucepan on medium heat and add the olive oil and butter. Once hot, add the green onions, and saute for 30-45 seconds to slightly soften. Transfer to a small bowl.
- Preheat the oven to 425 degrees Fahrenheit, and place the rack on the lowest part of the oven.
- Line a 9x13 metal tray with parchment paper (bottom and sides) and generously grease with olive oil (3-4 tbsp).
- Transfer the dough to the pan and cover with half of the scallion topping. Fold the dough over on each of the 4 sides to enclose the topping, then flip it over. Rest again for 1.5 hours.
- Drizzle 2-3 tbsp of olive oil over the surface of the dough, and use your fingers to press deep dimples all over. Top with the remaining scallion topping, sesame seeds, and flaky sea salt. Bake for 20-25 minutes or until golden brown on top and crispy on the bottom. Cool slightly.
- To make the whipped herby cheese, add the garlic and herb cheese, yogurt, cream, chives, parsley, and lemon zest to a small blender. Season with salt and pepper, and blend until smooth. Transfer to a small decorative bowl, and top with the Calabrian chilis in oil.
- Place the focaccia on a large cutting board. Using a large cookie cutter, punch a circle into the centre of the focaccia large enough to accommodate the bowl of whipped cheese. Place the bowl in the middle of the focaccia.
- Garnish with the prosciutto wrapped breadsticks, salami, snap peas, radishes, cherry tomatoes, olives, marinated artichokes, candied nuts, fruit, and apricot preserves.