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Green Onion and Chili Crisp Focaccia

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 45 Minutes | Inactive Time: 18 Hours
  • Yield: 1 9″x13″ Focaccia
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Description

You can add anything to focaccia! We added green onion and our favorite chili crisp for a zesty bread that will add a little somethin’ somethin’ to your favorite sandwich.

Ingredients

Units

Equipment:

  • Digital Thermometer
  • Measuring Cups/Spoons (or Digital Scale)
  • Mixing Bowl
  • Parchment Paper
  • Half Sheet Pan or 9”x13” Baking Dish

Dough Ingredients (Amount – Baker’s %):

  • 5 cups (600 g) Bread Flour (12%-13% protein) – 100%
  • 2 cups (450 g) Room Temperature Water – 75%
  • 2 tsp (12g) Salt – 2%
  • 1 tsp (1.8 g) Leaven Instant Sourdough or Leaven Instant Wild Yeast – 0.3%
  • 5 Green Onions Thinly Sliced (Divided)
  • Your Favorite Chili Crisp
  • Flaky Sea Salt
  • Olive Oil – For the Pan

Instructions

  • Incorporate – Add the flour and water together in a bowl and mix by hand until fully incorporated-about 3 minutes.
  • Rest – Allow the dough to sit in the mixing bowl for 20 minutes.
  • Mix –  At the end of the 20 minutes add the Leaven Instant Sourdough or Leaven Instant Wild Yeast to the dough and mix for one minute using the pincer method. Add the salt and mix for an additional 6 minutes. The desired temperature of the dough at the end of the mix is 75℉/24℃.
  • Bulk Fermentation –  Once the mixing is complete, transfer the dough to a lightly oiled container, cover with a towel, and let the dough sit at room temperature (74℉/23℃) for 14 hours. During the first hour and a half of bulk fermentation, perform three sets of stretch and folds 30 minutes apart, starting 30 minutes into the bulk fermentation. Add half of the sliced green onion and as much chili crisp as you’d like (we added about 3 tablespoons) to the dough right before the second stretch and fold.
  • Divide and Shape – After the bulk fermentation, gently turn the dough out of the container onto an oiled sheet pan or 9”x13” baking dish lined with parchment paper, drizzle olive oil on the top of the dough, and cover with plastic wrap or a towel.
  • Proof – Let the dough proof at room temperature (74℉/23℃) for 2-3  hours.
  • Bake – At the end of the proof, add more olive oil to the surface of the dough and press out in the pan by dimpling the surface. Top the focaccia with the remaining green onion, more chili crisp, and flaky sea salt such as Maldon. Put the pan in an oven preheated to 450℉/232℃ and bake for 12-17 minutes or until golden brown on top and bottom. Remove the focaccia from the pan and transfer to a cooling rack- allow to cool for at least 15-20 minutes.

Notes

Make sure to have a container of water handy to dip your hands as you mix-this prevents the dough from sticking to your fingers too much.

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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