Roasted Romanesco, Chili Flake & Lemon Zest Focaccia

Roasted Romanesco, Chili Flake & Lemon Zest Focaccia ingredients

• 1.5 cups Warm water (105-115°F)
• 1 tbsp Granulated sugar
• 2.25 tsp Active dry yeast
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 1/4 cup Extra virgin olive oil
• 1 medium head Romanesco (or Romanesco broccoli)
• 3 tbsp Extra virgin olive oil
• 1/2 tsp Fine sea salt
• 1/4 tsp Black pepper
• 1 tsp Red pepper flakes
• 1 large Lemon
• 1 tsp Flaky sea salt

How to make Roasted Romanesco, Chili Flake & Lemon Zest Focaccia

1. In a large bowl, combine 1.5 cups warm water (ensure it's between 105-115°F) and 1 tablespoon granulated sugar. Sprinkle 2.25 teaspoons active dry yeast over the water and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 teaspoons fine sea salt to the yeast mixture. Pour in 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or your hands until a shaggy dough forms and no dry streaks of flour remain. Transfer the dough to a lightly floured surface.
4. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. If using a stand mixer, knead with a dough hook on medium-low speed for 5 minutes.
5. Lightly oil a clean large bowl with olive oil. Transfer the dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
6. While the dough proofs, preheat oven to 400°F (200°C). Toss 1 medium head of Romanesco florets with 1 tablespoon extra virgin olive oil, a pinch of fine sea salt, and black pepper on a baking sheet. Roast for 15-20 minutes until tender-crisp and lightly charred.
7. Generously drizzle 2-3 tablespoons of olive oil into a 9x13 inch baking pan or a similar size. Transfer the proofed dough to the oiled pan and gently stretch it to roughly fill the bottom. Cover the pan loosely with plastic wrap and let it rest for 20 minutes.
8. After resting, gently dimple the dough all over with oiled fingertips, pressing almost all the way through to create characteristic indentations. Be careful not to deflate the dough entirely.
9. Arrange the roasted Romanesco florets evenly over the dimpled dough. Sprinkle with 1 teaspoon red pepper flakes, the zest of 1 large lemon, and 1 teaspoon flaky sea salt. Drizzle with the remaining 2 tablespoons extra virgin olive oil.
10. Cover the pan loosely with plastic wrap and let the focaccia proof for a second time in a warm place for 30-45 minutes, or until visibly puffy.
11. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing, if not already on from roasting Romanesco.
12. Bake the focaccia for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). Remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.