Focaccia (with spring onion oil)
Focaccia (with spring onion oil)
Ingredients
For the focaccia
- 500 g bread flour, or plain flour
- 7 g instant dry yeast
- 1 teaspoon sugar
- 1 teaspoon sea salt, plus lots of extra to scatter
- 1/4 cup olive oil, plus extra for oiling and drizzling
For the spring onion oil
- 2 tablespoons grated ginger
- 5 spring onions, thinly sliced
- 1/2 teaspoon salt flakes
- 1/2 cup vegetable oil
For assembly
- as needed chili oil
Instructions
- 1
To prepare the focaccia dough, combine the bread flour, instant dry yeast, sugar, 1 teaspoon sea salt, and 1/4 cup olive oil in a large bowl. Gradually add 300 ml of warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 105 min
- 2
While the dough is rising, prepare the spring onion oil. Place the 2 tablespoons grated ginger and 1/2 teaspoon salt flakes into a mortar. Add the 5 thinly sliced spring onions to the mortar. Use a pestle to smash the ginger, spring onion, and salt flakes together until well combined and fragrant.
⏱️ 10 min
- 3
Heat 1/2 cup vegetable oil in a small saucepan until sizzling hot. Carefully pour the sizzling hot oil over the smashed ginger and spring onion mixture in the mortar. Stir the mixture with a spoon to combine. Set aside.
⏱️ 5 min
- 4
Once the focaccia dough has doubled, gently punch it down. Lightly oil a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Transfer the dough to the prepared pan and gently stretch it to fill the pan evenly. Cover loosely with plastic wrap and let it rest for another 30 minutes.
⏱️ 35 min
- 5
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 6
Generously dollop the prepared spring onion oil mixture onto the surface of the focaccia dough. Swirl chili oil onto the focaccia dough, distributing it amongst the spring onion oil. Use your fingers to dimple the dough all over, pressing down to create indentations and incorporate the oils into the dough. Sprinkle generously with extra sea salt.
⏱️ 5 min
- 7
Bake the focaccia for 20-25 minutes, or until it is golden, bubbling, and crispy on the edges. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400
- 8
Once baked, remove from the oven. Let cool slightly in the pan before transferring to a wire rack. Slice and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Focaccia (with spring onion oil)
For the focaccia
- 500 g bread flour, or plain flour
- 7 g instant dry yeast
- 1 teaspoon sugar
- 1 teaspoon sea salt, plus lots of extra to scatter
- 1/4 cup olive oil, plus extra for oiling and drizzling
For the spring onion oil
- 2 tablespoons grated ginger
- 5 spring onions, thinly sliced
- 1/2 teaspoon salt flakes
- 1/2 cup vegetable oil
For assembly
- as needed chili oil
Instructions
- 1
To prepare the focaccia dough, combine the bread flour, instant dry yeast, sugar, 1 teaspoon sea salt, and 1/4 cup olive oil in a large bowl. Gradually add 300 ml of warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes. Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 105 min - 2
While the dough is rising, prepare the spring onion oil. Place the 2 tablespoons grated ginger and 1/2 teaspoon salt flakes into a mortar. Add the 5 thinly sliced spring onions to the mortar. Use a pestle to smash the ginger, spring onion, and salt flakes together until well combined and fragrant.
⏱️ 10 min - 3
Heat 1/2 cup vegetable oil in a small saucepan until sizzling hot. Carefully pour the sizzling hot oil over the smashed ginger and spring onion mixture in the mortar. Stir the mixture with a spoon to combine. Set aside.
⏱️ 5 min - 4
Once the focaccia dough has doubled, gently punch it down. Lightly oil a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Transfer the dough to the prepared pan and gently stretch it to fill the pan evenly. Cover loosely with plastic wrap and let it rest for another 30 minutes.
⏱️ 35 min - 5
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 6
Generously dollop the prepared spring onion oil mixture onto the surface of the focaccia dough. Swirl chili oil onto the focaccia dough, distributing it amongst the spring onion oil. Use your fingers to dimple the dough all over, pressing down to create indentations and incorporate the oils into the dough. Sprinkle generously with extra sea salt.
⏱️ 5 min - 7
Bake the focaccia for 20-25 minutes, or until it is golden, bubbling, and crispy on the edges. The internal temperature should reach 200-210°F (93-99°C).
⏱️ 25 min•🌡️ 400 - 8
Once baked, remove from the oven. Let cool slightly in the pan before transferring to a wire rack. Slice and serve warm.
⏱️ 5 min