Extra-flavorful focaccia

Ingredients

• 237 ml Water (room temperature)
• 1 tsp Active Dry Yeast (about 3 g)
• 1 tsp Granulated Sugar (optional, for yeast flavor)
• 30 g Pecorino Romano Cheese (finely grated, any hard cheese works)
• 1 tsp Kosher Salt (plus extra for finishing)
• 2 tbsp Cornmeal (coarse, for texture)
• 20 g Whole Wheat Flour (adds earthy flavor)
• 165 g Bread Flour (high protein for gluten strength)
• 2 tbsp Olive Oil (for coating pan, plus extra for drizzling)
• 1 tsp Smoked Sea Salt (finishing salt, flaky)
• 2 cloves Garlic (peeled and minced)
• 6 leaves Fresh Sage (chopped fine)
• 28 g Unsalted Butter (cut into cubes, for garlic butter)
• 50 g Gruyère Cheese (optional, grated for topping)
• 30 g Brazala (cured beef) (optional, thinly sliced for sandwich)

Instructions

1. Activate Yeast

   Combine 237 ml warm water, 1 tsp active dry yeast and 1 tsp sugar in the mixing bowl. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Add Cheese and Salt

   Stir in 30 g grated Pecorino and 1 tsp kosher salt until evenly distributed.

   Time: PT5M

3. Incorporate Dry Grains

   Add 2 tbsp cornmeal, 20 g whole wheat flour and 165 g bread flour. Stir with a spoon until the mixture looks like a thick, sticky batter.

   Time: PT5M

4. Stretch‑and‑Fold

   Using wet or floured hands, pull the dough up and fold it over itself. Rotate the bowl and repeat 4‑5 times until the dough becomes a cohesive mass that can be lifted without falling apart.

   Time: PT10M

5. First Fermentation

   Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 2 hours, or refrigerate for 24‑48 hours for deeper flavor.

   Time: PT2H

6. Prepare Pan

   Generously coat the mini sheet pan with 2 tbsp olive oil, ensuring the bottom and sides are well‑lubricated.

   Time: PT5M

7. Transfer and Shape Dough

   Turn the risen dough onto the oiled pan. Using oiled fingertips, spread it as evenly as possible, then press dimples about 1‑2 cm apart across the surface.

   Time: PT5M

8. Add Finishing Salt

   Sprinkle 1 tsp smoked sea salt evenly over the dimpled surface.

   Time: PT2M

9. Preheat Oven

   While the dough rests for a final 15‑minute puff, preheat the oven to 400 °F (200 °C).

   Time: PT15M

   Temperature: 400°F

10. Bake Focaccia

    Place the pan in the oven and bake for 15 minutes, or until the top is golden‑brown and the focaccia feels springy when pressed.

    Time: PT15M

    Temperature: 400°F

11. Prepare Sage Garlic Butter

    While the focaccia bakes, combine 28 g butter, 2 minced garlic cloves and chopped sage in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring until butter is melted and garlic is softened.

    Time: PT5M

12. Finish with Butter

    When the focaccia emerges from the oven, immediately brush the hot surface with the sage garlic butter for shine and extra flavor.

    Time: PT2M

13. Cool and Serve

    Allow the focaccia to rest for 5 minutes, then cut into squares. Serve plain, or top with optional grated Gruyère and sliced brazala for a hearty sandwich.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

38 g

Fat

13 g

Fiber

2 g