How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fall Focaccia Four Ways?

You need 21 ingredients. The key ingredients include: 1 pkg. active dry yeast (1/4 oz.), 2 1/2 cups all-purpose flour, 2 cups whole-wheat flour, 2 teaspoons fine salt, and more.

Is Fall Focaccia Four Ways suitable as general?

Yes, Fall Focaccia Four Ways falls under the General category and is a great choice for this type of meal.

How do I store leftover Fall Focaccia Four Ways?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Focaccia Four Ways Recipe

Name: Fall Focaccia Four Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. active dry yeast (1/4 oz.); 2 1/2 cups all-purpose flour; 2 cups whole-wheat flour; 2 teaspoons fine salt; 1/2 cup extra-virgin olive oil; 3 to 4 oz. thin slices kabocha squash, cut into 3-in. lengths (from about 1/6 seeded squash, edible peel left on); 1 teaspoon maple syrup; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon smoked paprika; Kosher salt; Leaves from 1 or 2 sprigs fresh thyme; 25 to 30 red grapes; Leaves from 1 sprig fresh rosemary; 1 cluster (4 to 5) small red tomatoes on the vine, such as Campari, or cluster of cherry tomatoes on the vine; 1 or 2 garlic cloves, thinly sliced; Leaves from 1 large sprig fresh thyme; About 2 tsp. extra-virgin olive oil, for brushing tomatoes; 10 to 15 pitted green olives, rinsed if sharp-tasting; Leaves from 2 sprigs fresh rosemary, chopped; 2 brined sweet cherry peppers, such as Mezzetta, or Peppadew*, seeded, stemmed, and thinly sliced crosswise; Flake sea salt, such as Jacobsen*

1

Put 1 3/4 cups warm (about 110u00b0) water in a medium bowl and sprinkle with yeast. Wait until yeast dissolves and foams, about 10 minutes.

2

In the bowl of a stand mixer using the paddle attachment, mix flours and fine salt. Add yeast mixture and 2 tbsp. oil and mix until a rough ball of dough forms, about 1 minute.

3

Add 2 tsp. oil to a large bowl and rub all over inside. Add dough and turn to coat on all sides. Cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled, about 2 1/2 hours.

4

Drizzle about 1 tsp. oil into each of 4 (6-in.) cake pans and rub over bottom and sides. Punch down dough, divide into 4 equal portions, and put each in a pan. Using your fingertips, stretch dough to cover bottom of pan. Cover pans with kitchen towels and let rest in a warm place until almost doubled, about 1 hour.

5

Preheat oven to 400u00b0. Drizzle about 1 tbsp. oil over each loaf and spread gently to cover loaf. Using your fingertips, poke indentations all over surface of focaccia, about 1 in. apart.

6

For squash focaccia: Cut squash slices into quarters and put in a bowl. Add maple syrup, the 1 tsp. olive oil, paprika, and kosher salt to taste, and massage into squash. Arrange squash on surface of a focaccia and sprinkle with thyme leaves.

7

For grape focaccia: Arrange grapes and rosemary leaves over focaccia.

8

For tomato-garlic focaccia: Arrange whole cluster of tomatoes, garlic slices, and thyme leaves over focaccia. Brush tomatoes with oil.

9

For olive-pepper focaccia: Arrange olives, chopped rosemary, and peppers over focaccia.

10

Sprinkle focaccias with flake sea salt to taste. Slide them into oven and immediately reduce heat to 375u00b0. Bake until golden brown, about 40 minutes, checking halfway through. If not golden brown after 40 minutes, broil 30 seconds to 2 minutes to brown top (baking longer will make focaccias dry). Let sit in pans 5 minutes.

11

Loosen focaccias from cake pans with a thin metal spatula, then carefully lift onto a wire rack to cool slightly. Eat warm or at room temperature.

12

*Fined brined sweet cherry peppers in jars at well-stocked grocery stores. They're often found in grocery store salad bars too. Find Jacobsen flake sea salt, handcrafted on the Oregon coast, at well-stocked grocery stores throughout the West and on jacobsensalt.com.

13

Nutritional analysis per slice SQUASH FOCACCIA: Calories 180 (27% from fat); Protein 4.5g; Fat 5.3g (sat 0.8g); Carb 30g; Fiber 2.7g; Sodium 282mg; Chol 0mg

14

Nutritional analysis per slice GRAPE FOCACCIA: Calories 180 (21% from fat); Protein 4.5g; Fat 4.2g (sat 0.6g); Carb 33g; Fiber 2.6g; Sodium 282mg; Chol 0mg

15

Nutritional analysis per slice TOMATO-GARLIC FOCACCIA: Calories 182 (32% from fat); Protein 4.5g; Fat 6.5g (sat 0.9g); Carb 27g; Fiber 2.5g; Sodium 282mg; Chol 0mg

16

Nutritional analysis per slice OLIVE-PEPPER FOCACCIA: Calories 195 (36% from fat); Protein 44g; Fat 7.9g (sat 0.6g); Carb 28g; Fiber 2.4g; Sodium 750mg; Chol 0mg

Fall Focaccia Four Ways

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