Ligurian-Style Whole-Grain Focaccia

2 3/4 cups lukewarm water

1 3/4 cups hard red winter wheat flour, such as Community Grains

Sea salt

2 teaspoons instant yeast

Olive oil

Small bunch spring onions

3/4 cup warm water

About 1/4 cup olive oil

8 ounces goat cheese or ricotta

1. In the bowl of a stand mixer, pour in 2 3/4 cups lukewarm water, flour, yeast, 2 teaspoons salt and 1/4 cup oil. Mix with dough hook until dough comes together. Cover with a damp cloth, put in a warm place, then let dough rise until doubled.

2. Meanwhile, prepare your filling. Slice the white part of the onions on the bias, 1/4-inch thick. Cover with cold water in a large bowl. Toss to clean out dirt; drain.

3. In a saute pan, heat a little oil; saute onions until tender, adding a pinch of salt to finish.

4. When the dough has risen to double, pat it evenly into a well-oiled 12-by-16-inch sheet pan; dimple dough with your fingers.

5. Mix together 3/4 cup warm water with 1 1/2 teaspoons sea salt, stirring to dissolve. Pour salted water over dough; squirt liberally with about 1/4 cup olive oil. Dot the top with teaspoon-sized pats of fresh cheese; distribute the sauteed spring onions over the top. Press cheese and onions gently into the dough.

6. Preheat oven 425 degrees while you wait for the dough to rise again. When it has doubled in size, bake until the top is browned and the dough is set, 30 minutes in most home ovens.


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-- Jenny Raven, Oliveto pastry chef, CommunityGrains.com