Servings: 4
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.