SEA BEAN Focaccia

INGREDIENTS

  • Heron Farms Sea Beans (2 oz)

  • Bread Flour (330g)

  • Salt (6g)

  • Active Dry Yeast (6g)

  • Water (290ml)

  • Olive Oil (~¼ cup)

INSTRUCTIONS

THE NIGHT BEFORE

  1. Mix flour, active yeast, and salt in a large bowl, then add water to the mixture and knead until a shaggy dough forms. Pour 1 - 2 tablespoons of olive oil to coat the the dough.

  2. Cover the bowl with a damp towel and leave at room temperature overnight (~8 hours) until it has doubled in size.

THE NEXT DAY

  1. Grease a 9 x 13 inch pan, apply some oil to your hands and gently pull the dough off the walls of the bowl. Then flip the dough into the pan, drizzle another 1-2 tablespoons of oil onto the ball of dough and let rise for another 2 - 4 hours at room temperature until it has again doubled in size and fills the sides of the pan.

  2. Preheat your oven to 425 °F

  3. Once risen, oil your hands and use your fingertips to press into the dough like you are playing a pretend piano, creating small dimples on the surface of the dough.

  4. Press sea beans into the dough and drizzle the remaining olive oil over the surface.

  5. Bake for 22 - 24 minutes until golden brown and then let it cool on a wire rack.

Yield

  • (1) 9 x 13 inch pan

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