Caesar salad focaccia

Step 1/5

• 250 g bread flour
• 200 ml water (lukewarm)
• ½ tsp active dry yeast
• 1 tsp honey
• 1½ tsp salt
• 15 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

• 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

• 2 tbsp mayonnaise
• ¼ lemon
• 25 ml olive oil
• ½ anchovy
• ½ clove garlic
• 10 g grated Parmesan cheese
• ½ 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

• ⅔ tbsp olive oil
• ⅔ 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

• 1 romaine hearts
• flaky sea salt
• salt
• olive oil (for coating)
• 1½ 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!

Enjoy your meal!