MUFFALETTA FOCACCIA

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Muffaletta Focaccia

Mortadella, niçoise olives, roasted peppers, herbed focaccia. This savory focaccia makes a great side dish to a pasta feast, or as an afternoon snack with a glass of bubbly. 

500g Bread flour

10g Salt

4g Instant yeast

400g Water, warm

20g Olive oil

2 C. Mortadella, diced

1 C. Black olives, chopped

1 C. Roasted red pepper, chopped

1 bu. Rosemary, chopped

Flake Salt

In a large bowl, mix dry yeast, flour and salt. Stir in warm water until incorporated then stir in the olive oil. Allow the dough to rest in the bowl, covered with plastic wrap for one hour.

After the initial rest, fold the dough onto itself a third at a time. Do this every 20 minutes, for a total of three times. Cover and let proof in your refrigerator for about 18 hours.

When you’re ready to cook, remove from the refrigerator and roll into a tight ball and transfer into an oiled pan. Proof for about 2 hours and preheat your oven to 500 degrees Fahrenheit. Once proofed, push dough to corners of the pan and use your fingers to create dimples. Top with mortadella, olives, red peppers, rosemary, and salt. Put the pan in the oven and bake for about 30 minutes until done.

CHEF CLAYTON ALLEN