Italian olive oil flatbread dimpled with fingers and topped with coarse salt.
Ingredients
Scale
Measurement units
- bread flour
- warm water
- instant yeast
- fine salt
- olive oil
- flaky sea salt
Ingredients
Scale
Measurement units
- bread flour
- warm water
- instant yeast
- fine salt
- olive oil
- flaky sea salt
Instructions
Make the dough
Make the dough
Shape and proof
Shape and proof
In the oven
In the oven
Tomorrow's Meal
Crispy Focaccia Panzanella with Tomatoes and Basil
Day-old focaccia cubed and toasted until crunchy, tossed with fresh tomatoes, red onion, basil, and a sharp vinaigrette for a Ligurian bread salad
You'll need to pick up:
Ripe tomatoes (2-3 medium)Fresh basil (small bunch)Red onion (1/2 medium)Extra virgin olive oilRed wine vinegarSalt and pepper
Quick overview:
- 1.Cut day-old focaccia into 1-inch cubes
- 2.Spread on baking sheet, drizzle lightly with olive oil, toast at 375°F for 8-10 minutes until golden and crispy throughout
- 3.Cool croutons completely (they'll crisp more as they cool)
- 4.Dice tomatoes, thinly slice red onion, tear basil leaves
- 5.Whisk together 3 parts olive oil, 1 part red wine vinegar, salt, and pepper
- 6.Toss warm croutons with tomatoes, onion, and basil
- 7.Pour vinaigrette over and let sit 10 minutes before serving so flavors meld but croutons stay crispy
Before you cook
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