Broccoli Rabe, Chili Flake & Pecorino Focaccia

Broccoli Rabe, Chili Flake & Pecorino Focaccia ingredients

• 1 batch Prepared focaccia dough
• 1 lb Broccoli rabe
• 4 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 1/2-1 tsp Red pepper flakes
• 1/2 tsp Fine sea salt
• 1/4 tsp Freshly ground black pepper
• 1/2 cup Pecorino Romano cheese
• 1 tsp Lemon zest

How to make Broccoli Rabe, Chili Flake & Pecorino Focaccia

1. Prepare Broccoli Rabe: Bring a large pot of heavily salted water to a rolling boil. Add the 1 lb trimmed and roughly chopped broccoli rabe and blanch for 2-3 minutes, until it becomes tender-crisp and bright green. Do not overcook.
2. Drain and Refresh: Immediately drain the blanched broccoli rabe in a colander. Plunge it into an ice bath to stop the cooking process and help retain its vibrant color. Once cooled, thoroughly squeeze out as much excess water as possible, then roughly chop it if the pieces are too large.
3. Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the 4 thinly sliced garlic cloves and 1/2 to 1 teaspoon red pepper flakes (depending on desired spice level). Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it brown or burn.
4. Cook Broccoli Rabe: Add the squeezed and chopped broccoli rabe to the skillet with the aromatics. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Sauté for 3-5 minutes, tossing occasionally, until the broccoli rabe is heated through and well combined with the garlic and chili. Remove from heat and set aside.
5. Prepare Pan & Dough: Drizzle the remaining 2 tablespoons of extra virgin olive oil into a 9x13 inch baking pan, ensuring it covers the bottom and sides. Transfer the prepared focaccia dough to the pan, gently stretching it to mostly fill the base. If the dough resists, allow it to rest for 10 minutes, then continue stretching.
6. Second Rise & Preheat Oven: Cover the pan with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 30-45 minutes, or until visibly puffy. During the last 15 minutes of this rise, preheat your oven to 425°F (220°C).
7. Dimple and Top: Uncover the dough. If desired, drizzle an additional tablespoon of olive oil over the top. Use your oiled fingertips to gently dimple the dough all over, pressing deep but avoiding tearing. Evenly scatter the sautéed broccoli rabe mixture over the dimpled dough.
8. Add Cheese: Sprinkle 1/2 cup freshly grated Pecorino Romano cheese generously over the broccoli rabe.
9. Bake: Place the focaccia in the preheated oven and bake for 28-35 minutes, rotating the pan halfway through. Continue baking until the crust is golden brown and the cheese is melted and slightly crispy around the edges.
10. Finish with Lemon Zest: Remove the focaccia from the oven. Immediately sprinkle 1 teaspoon of fresh lemon zest evenly over the hot focaccia, which will release its aromatic oils.
11. Cool and Serve: Let the focaccia cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack. Cooling slightly makes it easier to slice and prevents the bottom from becoming soggy.
12. Slice: Slice the focaccia into 8 portions using a sharp knife or pizza cutter. Serve warm or at room temperature as a robust appetizer or side dish.

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