Wild Wonders® Halloween Focaccia
1 Tbsp Active Dry Yeast
1 1/2 C lukewarm Water
4 C All Purpose Flour
2 Tsp Kosher Salt
3/4 C Olive Oil
1 package of Wild Wonders Tomatoes
16 pieces of pitted Kalamata Olives
2 Tsp Maldon Sea Salt
- All Purpose Flour for kneading
In a clean dry bowl add yeast and 2 Tbsp of the lukewarm water and mix gently. Let rest for 5 minutes or so until the mixture starts to form a light foam on the surface of the water, this ensures that the yeast is working.
In the bowl of a stand mixer or a bowl large enough to mix by hand, combine flour and salt. Once yeast mixture foams, add to remaining water and mix all together with dry mix in mixer bowl. Using a dough hook or your hand, mix dough till it forms a ball and mix on medium speed of stand mixer or by hand for an additional 5 minutes. Add a few drops of olive oil to the dough ball and coat the dough evenly with a thin layer of oil. Cover bowl with clean kitchen towel so that it is not touching the dough and allow to double in size in a warm place, roughly 2-3 hours.
Once dough has doubled, transfer to a well floured clean surface and gently fold dough over onto itself about 4 – 6 times. Place olive oil in a square high sided baking tray about 10” x 10” and make sure it completely covers the sides and bottom of tray. Add dough to the oiled tray and coat on all sides with oil, gently stretch out into a square shape. Cover tray with dough with plastic wrap loosely and allow dough to double, approximately another 2-3 hours. Once doubled it should be light and bubbly and nearly filling the pan.
Once dough has doubled, heat oven to 425 degrees Fahrenheit.
Remove plastic from dough tray and dig your fingertips into the dough to form dimples all over. Sprinkle the dimpled dough with tomatoes and olives in a scattered or a themed pattern of your liking (spell out words if you like). Sprinkle the topped dough with the sea salt and place in hot oven. Bake until it is golden brown and crunchy and the dough is cooked through, roughly 35 – 45minutes. Remove from oven and allow to cool in pan, the dough will soak up the remaining oil and that is a lovely thing. Once the dough and pan is cool enough to handle, use a spatula to remove the dough from the pan and cool on a wire rack to room temperature.
Cut into palm sized squares and enjoy, or just tear it apart with your hands and enjoy with your favourite meats, cheeses, jams or fruit.