During the COVID-19 pandemic, social media has been ripe with stories and photographs of at-home culinary creations such as sourdough bread and homegrown green onions. We’re proud of everyone’s renewed love of cooking and baking; in fact, you inspired this recipe for no-fuss focaccia made with garlic and sweet Gorgonzola and topped with grapes and garden vegetables. Made with love, it can be dropped at your neighbor’s doorstep, given to someone in need or savored with your family and friends.
Top this no-fuss focaccia with any ingredients you desire, from cherry tomatoes to seedless grapes and mini sweet peppers to scallions.
Serves | 4 to 6 |
- 1 package (approximately 2¼ tsp) active dry yeast
- 2 tsp sugar
- 6¼ cups bread flour
- 1 Tbsp kosher salt
- ½ cup extra-virgin olive oil, divided, plus more for hands and plastic wrap
- 1 Tbsp unsalted butter
- 2 to 4 cloves garlic, thinly sliced
- 3 oz Gorgonzola Dolce, crumbled
| Preparation | In a large bowl, whisk together yeast, sugar and 2½ cups lukewarm water; let sit, 5 minutes. (The mixture should begin to bubble and/or foam.) In a separate bowl, whisk together flour and salt; add to yeast-water mixture and mix until thoroughly incorporated, creating a rough dough. With oiled hands, knead dough until it becomes elastic and looks smooth, approximately 2 minutes.
Grease a large, clean bowl with ¼ cup olive oil. Carefully add dough and cover bowl with plastic wrap; set in a warm place to rise (your cool oven with the light on is perfect), 1 hour or until dough has doubled in size. For a slow rise, place bowl in refrigerator, 4 to 8 hours or overnight.
When dough is almost done rising, prepare pan: a rimmed baking sheet (13 by 18 inches) or, for focaccia thick enough for sandwiches, a jelly roll pan (10½ by 15½ inches). Coat bottom of pan with butter; add 2 tablespoons oil to the center.
Once dough has doubled in size, uncover and transfer to prepared pan, pouring in any excess oil. Slightly flatten dough. Scatter garlic and Gorgonzola Dolce over half and then fold dough in half. Turn pan and fold dough in half again. Cover dough with oiled plastic wrap and let rest, 10 minutes. With oiled hands, stretch dough to fit pan. (Be careful to not open any holes in the dough.) If dough springs back, let rest, 10 more minutes, and then try again.
Once dough has been stretched, cover again with oiled plastic wrap and continue to let rise in a warm place.
Meanwhile, preheat oven to 425ºF. When dough has risen to the top of the rim, oil your fingertip and make holes down to the pan all over the dough. Arrange desired toppings on top; drizzle with remaining oil. Bake focaccia until golden brown, 25 to 35 minutes. Remove from oven and let rest in pan, 10 minutes. Using a large metal spatula, carefully transfer focaccia to wire rack to cool further. When you’re ready, slice and serve.