_900.png "Garlic Scape & Sun-Dried Tomato Focaccia")
The smell of this focaccia baking in the oven is reason enough to give this recipe a try! Delicious focaccia dough made with our K2 Milling loftus flour with fresh organic garlic scapes, garlic and sundried tomatoes from Cookstown Greens, sprinkled with Vancouver Island Sea Salt.
Focaccia is a soft and fluffy flat bread that is made with olive oil and various toppings that originated in in Genoa, Italy. You can enjoy Focaccia bread any time of the day, with coffee for breakfast, with a glass of wine during lunch or dinner, or as a snack or appetizer throughout the day.
Our Farmers & Producers
K2 Milling
Mark Hayhoe is the man behind K2 Milling and all the amazing flours we sell at The Market, including the all-purpose "Loftus" flour used to make the focaccia dough recipe.
Cookstown Greens
Cookstown's sun-dried tomatoes and garlic scapes are the perfect flavour pairings in this focaccia recipe!
Cookstown is a Certified Organic farm that prioritizes soil health and ethical and responsible farming in all that they do. They leave part of their land untouched and use non-intensive farming methods, which contributes to Cookstown's biodiversity.
August's Harvest
Our locally grown garlic is from Warren Ham at August’s Harvest, one of the largest commercial garlic growers in Ontario. This garlic add a great depth of flavour to this pasta sauce.
Vancouver Island Sea Salt
Our flaky sea salt from Vancouver Island Salt Co. is a must-try local alternative to the popular Malden brand! It is sustainably produced and hand harvested in small batches in Vancouver Island.
Vancouver Island Sea Salt is completely natural with over 30 trace minerals intact, meaning that none of the additives or chemicals that are commonly found in mass-produced sea salts — a difference you can taste!
Ingredients
- 2 tablespoons olive oil, to drizzle onto the pan
- 1 1/2 cups warm water
- 3 tablespoons olive oil
- 1 1/4 teaspoons salt
- 3 1/2 cups K2 Milling "Loftus" flour
- 1 tablespoon instant yeast or active dry yeast
- 1 teaspoon Vancouver Island sea salt flakes (for sprinkling over the baked bread)
- 2 cloves August's Harvest garlic, minced
- 4 Cookstown Greens garlic scapes, diced
- 1 bag Cookstown organic dried tomatoes
- More olive oil for brushing
Method
Drizzle about 2 tablespoons olive oil onto a small baking sheet or pan.
Chop half of your sun-dried tomatoes into smaller pieces and set aside.
Combine your flour, 3 tablespoons of olive oil, salt, yeast and warm water and beat at high speed with an electric mixer for about 30 seconds. Add your garlic scapes and chopped dried tomatoes and beat for another 30 seconds until combined. The dough will resemble more of a sticky batter so expect it to be looser than pizza dough!
Scoop the batter into your prepared pan and cover the pan with a damp cloth and let it rise at room temperature for about an hour.
While the dough is rising, preheat the oven to 375°F.
After it has risen, gently poke the dough all over with fingers to create those classic focaccia dimples and arrange the remaining tomatoes on top, poking them into the dough slightly and sprinkle with freshly chopped garlic.
Bake the focaccia just until it's golden brown, about 25-30 minutes.
Remove it from the oven and brush the top of the hot bread with some more olive oil.
Allow the bread to cool for 5 minutes before turning it out of the pan. Cut it into pieces and serve warm!
