Pizza Focaccia with Tomato Sauce and Green Onion
This focaccia is inspired by the pizza focaccia from Liguria Bakery. Topped with tomato sauce and chopped green onions, it lacks cheese. This version pays homage to the thin layer of jammy tomato sauce, crisp bottom, and light crumb. The heavy-handed scallion application adds a gentle yet intense savoriness. Topping it with ricotta is recommended.
This focaccia is inspired by the pizza focaccia from Liguria Bakery. Topped with tomato sauce and chopped green onions, it lacks cheese. This version pays homage to the thin layer of jammy tomato sauce, crisp bottom, and light crumb. The heavy-handed scallion application adds a gentle yet intense savoriness. Topping it with ricotta is recommended.
- 1 cup slightly warm water (222 grams) (it should feel j
- 2 teaspoons active dry yeast (7 grams)
- 2 1/2 cups bread flour (300 grams) plus about 1/3 cup more for kneading
- 1 teaspoon kosher salt (7 grams) plus more for sprinkling on top
- 2 tablespoons olive oil (28 grams) plus 3 tablespoons olive oil (42 grams), plus 1/2 cup olive oil
- 3/4 cup chopped scallions (the green part) divided into 1/2 cup and 1/4 cup
- 1 cup canned crushed or pureed tomatoes preferably san marzano
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add water to a large bowl, then add the yeast and gently stir. Let sit for 5 minutes, until little bubbles start to appear at the top of the water.
- Add the flour, salt, and olive oil, and mix thoroughly with a wooden spoon until a shaggy, wet dough forms. Lightly cover a surface with about 1/3 cup flour, and pour the dough onto floured surface. Knead for 5 minutes, until dough is smooth, homogenous, and sticky.
- Add 3 tablespoons olive oil to a clean bowl, and swirl the bowl around to ensure the sides are greased. Form a loose ball of your dough, and transfer it to the oiled bowl, then gently flip it so both sides are covered in oil. Cover the bowl with plastic wrap and let it sit at room temperature for 60 to 90 minutes, until it roughly doubles in size.
- Add 1/2 cup olive oil to the bottom of a 9x13-inch cake pan. Transfer your dough to the pan and gently stretch it to fit the dimensions. Sprinkle 1/2 cup of green onions and a large pinch of salt across the top. On top of the green onions, use your fingers to slather the tomato puree, avoiding the edges.
- Loosely cover and let the dough proof in the pan for 30 minutes, until it’s puffed up.
- Heat your oven to 475° F. Once the dough has puffed up, poke it all over with your fingertips to make dimples. Bake for 20 to 25 minutes, until the un-sauced edges are a toasty color and the bubbles are tinged dark brown in the centers.
- Remove from the oven and sprinkle with the remaining green onion, a drizzle of olive oil, and more salt to taste. You can slice and eat it as soon as it cools a bit. Refrigerate to store.
My Ode to Ligurian Pizza Focaccia: A Culinary Journey
Nine years ago, I traded the bustling streets of my hometown for the concrete jungle of New York City. While the city offered a whirlwind of new experiences, one thing was sorely missing: the pizza focaccia from Liguria Bakery. Oh, the memories! The memory of that perfect bite – a thin layer of jammy tomato sauce, a crisp bottom yielding to a light, airy crumb, the subtle yet intense savoriness of the scallions. It was a taste of home, a comforting familiarity that I deeply missed. I'd often find myself daydreaming of it, its image a beacon in the midst of the city's culinary chaos.
This focaccia isn't just a recipe; it's a tribute. A love letter, if you will, to that little bakery tucked away in Liguria. It's my attempt to capture the essence of that unforgettable bite, to recreate the magic that transported me back to simpler times. Every ingredient, every step, reflects the meticulous process of creating this culinary masterpiece. From the gentle kneading of the dough to the careful distribution of the scallions and the subtle spread of the tomato puree, each element plays a crucial role in achieving that perfect balance of textures and flavors.
The dough itself is the heart of this focaccia. It's a delicate balance of water, yeast, flour, salt, and olive oil—simple ingredients that come together to create something truly extraordinary. The kneading process is crucial, a moment of meditative focus that transforms the humble ingredients into a pliable, yet resilient mass. The result is a dough that is both smooth and subtly elastic, ready to absorb the flavors of its companions.
And then there's the tomato sauce. A simple puree of San Marzano tomatoes, it's a testament to the quality of ingredients. This isn't a sauce meant to overpower; it's a gentle accompaniment, complementing the dough and the scallions without stealing the show. The generous layer of finely chopped scallions, with their vibrant green hue and assertive flavor, adds a depth and complexity that truly elevates the focaccia. The secret, I believe, lies in their abundance—a heavy-handed application that infuses the focaccia with a captivating savoriness.
Baking the focaccia is an art in itself. The anticipation as it rises in the oven, the satisfying crackle as the crust forms, the intoxicating aroma that fills the kitchen – it's a sensory experience that transcends mere cooking. The final touch? A drizzle of olive oil and a sprinkle of sea salt, enhancing the focaccia's natural beauty and bringing out its innate flavors.
But this isn't just about nostalgia; it's about the journey. It's about embracing imperfection, celebrating the simple beauty of homemade food, and sharing a piece of my culinary heritage with you. It's a story written in flour, water, and a whole lot of love, a tribute to a humble bakery that holds a special place in my heart. So, grab your apron, gather your ingredients, and embark on this culinary adventure. Trust me, the result will be worth it. The journey, after all, is just as rewarding as the destination. I suggest serving this warm, and maybe, just maybe, add a dollop of ricotta for that extra touch of creamy indulgence. Enjoy!
