Scallion and Sesame Focaccia

Recipes

May 13

So what’s the deal here? I’ll tell you. Chinese Scallion Pancakes meets Italian Focaccia. The tender moist chew of focaccia infused with scallions, five spice powder, white pepper and a coating of crunchy sesame seeds. The result is layers of flavor— from the bits of roasted scallion to the swirls of five spice and the toasted toothsome sesame seeds. It’s the perfect accompaniment to my Crispy Mapo Tofu or my Oven Fried Five Spice Chicken with Gochujang Honey Mustard. Even better? Make a sandwich— slice this focaccia crosswise and fill with the oven fried chicken. Trust me— it’s so delish. You’re welcome.

Serves 10

INGREDIENTS

1¾ cups warm water
1 package active dry yeast
1 tbsp sugar
5 cups AP flour, plus more for kneading
1 tbsp kosher salt
1 cup extra virgin olive oil, divided
1 bunch scallions, finely chopped (about 2 cups)
1 tsp ground white pepper
½ tsp five spice
¼ cup sesame seeds
Flaky sea salt, for finishing

METHOD

In a small bowl, combine warm water, yeast and sugar. Put the bowl in a warm spot until the yeast is bubbling and aromatic, approximately 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap or a plate and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a half sheet pan with remaining 1/2 cup olive oil. Put the dough onto the pan along with scallions, five spice and white pepper and knead add-ins as you begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan, all the while using your fingers to make holes all the way through dough. Put the dough in the warm place until it has doubled in size, about 1 hour.

Preheat the oven to 425F.

Sprinkle top of dough with sesame seeds and sea salt and lightly drizzle with a little olive oil. Bake the dough until the top of the loaf is golden brown, about 25 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

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