VEGETARIAN | EGG FREE
INGREDIENTS:
- 2 ¼ tbsp. active dry yeast
- 2 ¾ cup (624g) warm water (105°F)
- 5 ½ cups (660g) bread flour
- 2 tbsp. Baking Extra Virgin Olive Oil
- 1 ½ tbsp. salt
- Sea Salt for topping
-
Botticelli Caramelized Onion Sauce
- 2 cups freshly shredded mozzarella cheese, divided
- Ricotta cheese
- Freshly shredded parmesan
- Fresh basil
PREPARATION:
- In the bowl of a stand mixer, activate the yeast by whisking the water and yeast together. Cover and let sit until bubbly, about 10 minutes.
- Add the bread flour, olive oil and salt. Mix on medium speed until everything comes together. Place the dough in a lightly oiled bowl, cover and let rest for 30 minutes. Wet your hands and do a coil fold (gently lift the dough straight up from the middle then lower the dough, allowing the loosened end to tuck under the middle. Repeat with the other side). Let rest for 20 minutes then do another coil fold. Repeat until you’ve done a total of 3 coil folds. Cover the dough and place in the fridge overnight to bulk ferment.
- Remove the dough from the fridge and do 1 more coil fold. Generously oil a rectangular baking dish (10”x15”) and place the dough inside. Gently press the dough out so it’s an even height. Cover and let proof until doubled in size, about 2 hours.
- Preheat the oven to 450°F. Drizzle more extra virgin olive oil over the top of the dough then press your fingertips all over the top of the dough to create dimples. Sprinkle on some sea salt and bake for 25 minutes.
- Remove the focaccia from the oven and sprinkle on 1 cup of mozzarella cheese. Spoon on some caramelized onion sauce and spread it over the cheese. Sprinkle on the remaining mozzarella. Plop some dollops of ricotta on the focaccia, then return it to the oven for another 15 minutes. Remove and top with freshly shredded parmesan and basil. Let cool for 10 minutes before slicing. Enjoy!