We’re making this sandwich with thinly sliced zucchini and potatoes – an idea from Deb Perlman of Smitten Kitchen who got it from Bon Appetit back in June 2001.
Ingredients:
3 cups all-purpose flour (or a mix of 2 cups all-purpose flour and 1 cup whole wheat flour) Heaping 1 1/2 teaspoons instant yeast 1 1/2 teaspoons Diamond Crystal kosher salt 1 1/3 cups lukewarm water 3 tablespoons plus 6 teaspoons extra virgin olive oil, divided Vegetables for topping – cherry or small plum tomatoes, very thinly sliced squash, peppers and/or onions Chopped herbs such as parsley or rosemary, if desired Flaky salt, for finishing
Preparation:
In a large bowl, whisk together flour, yeast and salt. Add water and 4 teaspoons olive oil. Stir together with a rubber scraper. Pour 2 teaspoons olive oil into the bowl and lift dough with scraper to get oil under and all around the lump of dough. Cover the bowl and let sit for 90 minutes or so.
Pour 3 tablespoons olive oil in a 9-by-13-inch baking dish and swirl or use a pastry brush to coat the bottom and sides with oil.
Transfer to oiled baking dish and turn dough so all sides are covered with oil. Gently stretch to fill baking dish. Let rise uncovered for 45 minutes to an hour or until it has doubled again.
While dough is rising, heat oven to 450 degrees.
When dough has doubled, arrange vegetables on surface of focaccia. If using cherry tomatoes, push them into surface so they do not pop out when baking. Let rest 5 minutes, then sprinkle with chopped herbs, if using.
Bae 25 to 30 minutes, rotating baking dish halfway through baking, until the edges are crisp and the top is golden. Remove from oven and sprinkle with flaky salt.
Allow to cool in the baking dish on a wire rack 10 to 15 minutes before slicing into quarters.