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Loaded Focaccia

The toppings can be a lot of things, but there are some suggestions below.
Prep Time20 minutes
Cook Time20 minutes
Rising Time4 hours
Course: Appetizer
Cuisine: Italian
Servings: 12

Equipment

  • Stand mixer
  • Half-sheet pan
  • Parchment paper or silicon sheet for pan

Ingredients

Focaccia

  • 8 grams yeast, instant or active
  • 350 grams warm water
  • 500 grams bread flour (30g vital gluten, 470g AP flour)
  • 10 grams fine sea salt
  • 30 grams extra virgin olive oil
  • 6 grams Italian seasoning (optional)

Toppings

  • 20 cloves roasted garlic
  • 10 cherry tomatoes, halved or quartered (some red and some orange or yellow is nice)
  • 12 Kalamata olives, drained, pitted, and halved or quartered
  • 1 tablespoon dried oregano (optional)
  • ¼ cup red onion, diced or wedged
  • flaked sea salt
  • olive oil

Instructions

The Dough

  • Put the yeast in the bowl of a stand mixer. If using active (not instant) yeast, add the water and let sit 5-15 minutes until bubbly and thriving. If using instant yeast, continue right away.
  • Add the flour, olive oil, salt, and (if using) the Italian Seasoning. Using the dough hook, mix on low for 2-3 minutes and then on medium for 7-9 minutes. Should be a soft, stretchy dough. Depending on humidity you may need to add a bit more flour or water.
  • Turn out into a well-oiled bowl, cover, and let rest 60-120 minutes until doubled.
  • Turn out onto an oiled surface and knock all the air out. Stretch to the size and shape of a sheet pan. (Tip: I turn it out onto an oiled silicone mat to stretch and then just slide the whole mat onto the sheet pan.) Press repeatedly with the tips of your fingers to create indentations.
  • Cover with oiled plastic wrap and let rest for 60-90 minutes until very puffy.

Topping and Baking

  • Heat oven to 400°F convection or 425° conventional
  • Remove the plastic wrap and drizzle with more olive oil.
  • Scatter garlic, tomatoes, olives, and onions evenly. Use your fingers to shove down into the dough as far as you can. You may hit bottom -- that's fine.
  • Sprinkle with the dried oregano and salt. Drizzle with more olive oil.
  • Bake for 20-25 minutes until golden brown and a thermometer inserted to the thickest spot reaches 190°F. (If not using convection, and depending on your oven, may want to rotate halfway through baking.)
  • Remove from the oven and drizzle with more olive oil. Once the oil has been absorbed, slide off pan and onto a cooling rack.
  • Slice into strips with a pizza wheel.

Notes