Caesar salad focaccia

Based on 9 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Medium 👍
40
min.
Preparation
25
min.
Baking
300
min.
Resting

Ingredients

Servings:-4+
500 g bread flour
420 ml water (lukewarm)
1 tsp active dry yeast
3 tsp honey
100 ml olive oil
romaine hearts
3 tsp salt
4 tbsp mayonnaise
½ lemon
anchovy
1 clove garlic
3 tsp capers
20 g grated Parmesan cheese
flaky sea salt
salt
pepper
olive oil (for coating)
olive oil (for greasing)
Parmesan cheese (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
851
Protein
18 g
Fat
40 g
Carb
106 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.
    • 500 g bread flour
    • 400 ml water (lukewarm)
    • 1 tsp active dry yeast
    • 2 tsp honey
    • 3 tsp salt
    • 30 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.
    • 4 tbsp mayonnaise
    • ½ lemon
    • 50 ml olive oil
    • anchovy
    • 1 clove garlic
    • 20 g grated Parmesan cheese
    • 1 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.
    • 1⅓ tbsp olive oil
    • 1⅓ 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!
    • romaine hearts
    • flaky sea salt
    • salt
    • olive oil (for coating)
    • 3 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!