Caesar salad focaccia

Caesar salad focaccia

Based on 9 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"I love focaccia probably just as much as I love Caesar salad—and here you can have both. This hands-off, no-knead recipe makes thinner crusted focaccia inspired by the Ligurian kind to give you bready crunch on salad crunch (we use a sheet pan that measures approx. 10 in x 15 in x 1 in. / 30 cm, 40 cm, 3 cm). The trick to making a great focaccia at home is to be generous with olive oil and have a very wet, bubbly dough—don’t be afraid—it’s a no knead recipe that doesn’t require much handling, just a little patience. The overnight resting period really helps to develop flavor and structure in the dough, hence the small amount of yeast used (we use 1 tsp or 3 g of active dry yeast. If using fresh yeast, use 9 g). You can make this focaccia without the salad served on top (or keep the salad for the side) and add flavorings like 2 tsp chopped rosemary to the dough, or simply press springs of rosemary into the surface before baking."

Difficulty

Medium 👍

Preparation

40 min

Baking

25 min

Resting

300 min

Ingredients

2Servings
250 g
bread flour
210 ml
water (lukewarm)
½ tsp
active dry yeast
tsp
honey
50 ml
olive oil
1
romaine hearts
tsp
salt
2 tbsp
mayonnaise
¼
lemon
½
anchovy
½ clove
garlic
tsp
capers
10 g
grated Parmesan cheese
flaky sea salt
salt
pepper
olive oil (for coating)
olive oil (for greasing)
Parmesan cheese (for serving)
MetricImperial

Utensils

liquid measuring cup, 2 bowls (large), whisk, plastic wrap, baking sheet (deep), oven, immersion blender, knife

How-To Videos

how-to-grate-cheese

How to grate cheese

basic-yeast-dough

Basic yeast dough

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal851
Fat40 g
Protein18 g
Carb106 g
  • Step 1/5

    Add the yeast and honey to the lukewarm water and stir until dissolved. Combine flour and salt in a bowl. Add yeast mixture to the bowl, along with olive oil. Mix ingredients together until you have a wet dough. Drizzle with olive oil, cover, and let rise overnight in the fridge. Let the dough come up to room temperature for at least 1 hr. before shaping. If you need focaccia, faster, let your dough rest for at least 4 hrs. at room temperature (or use a rising-assist in your oven, if you have one) until very bubbly.
    • 250 g bread flour
    • 200 ml water (lukewarm)
    • ½ tsp active dry yeast
    • 1 tsp honey
    • tsp salt
    • 15 ml olive oil
    • olive oil (for coating)
    • liquid measuring cup
    • bowl (large)
    • whisk
    • plastic wrap

    Add the yeast and honey to the lukewarm water and stir until dissolved. Combine flour and salt in a bowl. Add yeast mixture to the bowl, along with olive oil. Mix ingredients together until you have a wet dough. Drizzle with olive oil, cover, and let rise overnight in the fridge. Let the dough come up to room temperature for at least 1 hr. before shaping. If you need focaccia, faster, let your dough rest for at least 4 hrs. at room temperature (or use a rising-assist in your oven, if you have one) until very bubbly.

  • Step 2/5

    Drizzle oil onto a rimmed baking sheet and spread it around to coat the entire inside of the sheet pan. Transfer dough into it, and fold each of the edges in to the middle of the dough to trap some air. Let it relax for a moment and gently push it out to fit the tray. Leave to rest for 1 hr at room temperature.
    • olive oil (for greasing)
    • baking sheet (deep)

    Drizzle oil onto a rimmed baking sheet and spread it around to coat the entire inside of the sheet pan. Transfer dough into it, and fold each of the edges in to the middle of the dough to trap some air. Let it relax for a moment and gently push it out to fit the tray. Leave to rest for 1 hr at room temperature.

  • Step 3/5

    Pre-heat the oven to 220°C/430°F. To make the Caesar salad dressing, add mayonnaise, lemon juice, olive oil, anchovies, garlic, Parmesan, honey, and a grinding of pepper into a jug. Blend with an immersion blender until smooth.
    • 2 tbsp mayonnaise
    • ¼ lemon
    • 25 ml olive oil
    • ½ anchovy
    • ½ clove garlic
    • 10 g grated Parmesan cheese
    • ½ tsp honey
    • salt
    • pepper
    • oven
    • immersion blender

    Pre-heat the oven to 220°C/430°F. To make the Caesar salad dressing, add mayonnaise, lemon juice, olive oil, anchovies, garlic, Parmesan, honey, and a grinding of pepper into a jug. Blend with an immersion blender until smooth.

  • Step 4/5

    Whisk together some olive oil and water and season with salt. Dip your fingers into the mixture and use your fingertips to gently press into the dough (as if you were gently pushing the surface away from you, watch the video to see the technique in action!), repeat this whole process with freshly-dipped fingers all over the surface, making sure you don’t press to the bottom of the dish and let too much air escape. Crumble flaky sea salt over the top and bake in the oven at 220°C/430°F for approx. 20 – 25 min., or until browned.
    • tbsp olive oil
    • tbsp water
    • bowl (large)
    • knife

    Whisk together some olive oil and water and season with salt. Dip your fingers into the mixture and use your fingertips to gently press into the dough (as if you were gently pushing the surface away from you, watch the video to see the technique in action!), repeat this whole process with freshly-dipped fingers all over the surface, making sure you don’t press to the bottom of the dish and let too much air escape. Crumble flaky sea salt over the top and bake in the oven at 220°C/430°F for approx. 20 – 25 min., or until browned.

  • Step 5/5

    Remove focaccia from the oven, and brush with some olive oil until coated and shiny. Garnish with flaky sea salt. Let cool just slightly and slice into large pieces. Combine romaine lettuce leaves with dressing in a bowl, tumble over the focaccia and shave on extra Parmesan. Add capers on top. Eat immediately, and enjoy!
    • 1 romaine hearts
    • flaky sea salt
    • salt
    • olive oil (for coating)
    • tsp capers
    • Parmesan cheese (for serving)

    Remove focaccia from the oven, and brush with some olive oil until coated and shiny. Garnish with flaky sea salt. Let cool just slightly and slice into large pieces. Combine romaine lettuce leaves with dressing in a bowl, tumble over the focaccia and shave on extra Parmesan. Add capers on top. Eat immediately, and enjoy!

  • Enjoy your meal!

    Caesar salad focaccia

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