Bruschetta Focaccia
Serves 8
30 mins prep
30 mins cook
60 mins total
A thinner version of traditional focaccia topped with a fresh tomato mixture, burrata, basil, and balsamic glaze. This recipe uses the same dough but is prepared on a 15” baking tray for a delicious twist on a classic bread.
0 servings
1: In the morning, combine the diced tomatoes, garlic, basil, salt, and pepper in a bowl. Cover and let marinate until you are ready to serve. 2: Prep the dough: mix the flour with 370g of water. Cover and let autolyse for 30 mins. 3: Add the levain. Then add salt and the remaining 20g of water. Once combined, add in your olive oil. Mix and perform slap and folds until the dough comes together. 4: Place it back into a bowl, cover, and bulk ferment for 30 mins. 5: Perform a round of stretch and folds. Cover and proof for 30 mins (repeat this one more time). 6: Perform a round of coil folds. Cover and proof for 30 mins (repeat this one more time). 7: After all 4 rounds of folds, transfer the dough to a well oiled 15” baking tray. Gently stretch the dough out so it fills the pan. Cover and bulk ferment for at least 3-4 hrs in a warm environment. 8: When the dough is ready, preheat your oven to 450°F. Drizzle the dough with olive oil, grease your hands, and dimple. Sprinkle with flaky salt and bake for 25-30 mins or until the top is golden brown. 9: Right before serving, strain the tomatoes, taste for seasoning and adjust as necessary. Then spoon it over the focaccia and top with burrata, more basil, and balsamic glaze.
