Caesar Salad Focaccia
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INGREDIENTS
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Coarse salt, to taste
Dough:
- 2 ¼ cups/315 grams all-purpose flour
- 1 ½ teaspoons dry yeast
- 1 teaspoon salt
- 2 teaspoons/8 grams sugar
- 2 tablespoons/30 ml oil
- 1 cup/250 ml water
Salad:
- 5 ounces/150 grams romaine lettuce or pre-washed lettuce mix
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- ½ tablespoon fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon Parmesan, grated
- Pinch of salt
- ½ tablespoon cold water
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, oil, and water. Mix on medium speed for 10 minutes, until the dough is smooth and sticky.
- With lightly oiled hands, shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in the refrigerator for 10 hours. (For a quicker option, let rise at room temperature for 3 hours, though the flavor is better after a cold, overnight rise.)
- The next day, wet your hands and gently stretch the dough into a round shape on a lined baking tray. In a small bowl, mix the olive oil, garlic powder, and dried parsley, then brush over the dough. Dimple the surface with your fingertips and sprinkle generously with coarse salt.
- Preheat the oven to 430°F (220°C) on convection setting. Bake the focaccia for 13 to 15 minutes, until golden and puffed.
- While the focaccia bakes, wash and dry the lettuce. In a small bowl, whisk together the olive oil, mayonnaise, Dijon, honey, lemon juice, garlic, Parmesan, salt, and cold water until creamy. Toss with the lettuce until well coated.
- Let the focaccia cool slightly. Cut into wedges or serve whole, topped with the dressed salad.
MY NOTES
FAQ
Best type of lettuce for this Caesar salad focaccia
The best type of lettuce for Caesar salad focaccia is crisp, sturdy romaine. Romaine holds up well against the dressing and maintains its crunch when placed over warm focaccia. Its slightly bitter edge complements the creamy, tangy Caesar dressing. Avoid using softer lettuces like butterhead or spring mix, as they wilt quickly and can make the dish feel soggy. If pre-washed lettuce is used, ensure it is completely dry before dressing it. Some variations of Caesar salad focaccia also incorporate baby kale or endive for a more complex texture, but classic romaine remains the standard and most reliable choice.
Can I make Caesar salad focaccia ahead of time?
You can prepare components of Caesar salad focaccia ahead of time, but full assembly should happen just before serving. The focaccia dough can be made and cold-proofed in the fridge up to 24 hours in advance, which actually improves flavor. You can also bake the focaccia a few hours ahead and store it at room temperature, wrapped loosely. The Caesar dressing can be made and refrigerated for up to 3 days. However, avoid dressing the lettuce or assembling the full Caesar salad focaccia too early, as the bread will absorb moisture and become soggy, and the lettuce will lose its crispness.
How to keep the focaccia from getting soggy under the salad
To prevent the focaccia from getting soggy, ensure the it is cooled slightly before topping it with the salad. A warm—not hot—base helps maintain texture without steaming the greens. Use only dry, crisp lettuce; after washing, use a salad spinner or paper towels to remove excess moisture. Dress the salad just before placing it on the focaccia, using only the amount needed to coat the leaves lightly. Avoid overdressing. If desired, you can also brush a very thin layer of oil on the focaccia before topping—it acts as a moisture barrier. Serve immediately after assembling for best results.
What is a good substitute for mayonnaise in the dressing?
Greek yogurt is the most common substitute. It adds creaminess and tang while being lower in fat. Use plain, full-fat Greek yogurt in the same quantity as mayonnaise. Another option is sour cream, though it’s slightly less thick and tangier. For a vegan alternative, blended silken tofu or unsweetened cashew cream work well. If you’re making a more traditional Caesar dressing with egg yolks and oil, that can replace mayonnaise entirely, though it requires more emulsification effort. The key is maintaining the creamy base that complements both the salad and the focaccia.
Can I use whole wheat flour instead?
You can use whole wheat flour, but expect changes in texture and flavor. Whole wheat flour absorbs more liquid and yields a denser, less airy crumb. To keep the bread tender, substitute up to 50% of the all-purpose flour with whole wheat. You may need to slightly increase the hydration by adding an extra tablespoon or two of water. Let the dough rest longer to allow the bran to hydrate fully. Whole wheat adds a nutty flavor that can pair well with Caesar dressing, but too much may overpower the salad.
What toppings pair well with Caesar salad focaccia?
In addition to the classic romaine and Caesar dressing, several toppings pair well with Caesar salad focaccia. Grated or shaved Parmesan enhances the umami flavor. Crispy bacon or pancetta adds saltiness and crunch. Soft- or hard-boiled eggs can bring richness and visual appeal. Croutons provide extra crunch but should be used sparingly to avoid overwhelming the focaccia. For a twist, add marinated artichokes, roasted red peppers, or cherry tomatoes. If you’re aiming for protein, grilled chicken or seared tofu works well.
Can I make this recipe gluten-free?
You can make a gluten-free version of Caesar salad focaccia by using a high-quality gluten-free flour blend designed for yeast baking. Look for one that includes xanthan gum or add 1 teaspoon per 2 cups of flour if not included. The dough will be more fragile and sticky than traditional focaccia dough, so it’s often best handled with wet or oiled hands. Allow a longer rise for better texture. The salad and dressing components are naturally gluten-free, but always check mayonnaise, mustard, and Parmesan labels for hidden gluten. Assemble the dish as usual, keeping texture and moisture in mind.
