Focaccia & Roasted Seasonal Vegetables & Dips

Monserrate Garzon Navarro, April Wu, Feli Xiao

Ingredients†

• Bread Flour 

• Salt

• Active Dry Yeast

• Olive Oil

Other:

• Squash (Acorn if possible, butternut also ok)

• Carrots 

• Brussel sprouts

• Sesame seeds

• Pumpkin seeds

• Sunflower seeds

• Shallots

• Butter

• Chives

• Parsley

• Garlic

• Balsamic Vinegar

• Paprika 

• Ground black pepper

• Sumac 

• Lemons 

• Honey (honeycomb if possible??)

• Rosemary

Special Equipment:

• Kitchen Scale

† ingredient quantities written in greater detail in instructions below

Instructions:

1. Make the focaccia 

• 850g bread flour + 568 g (2 ½ cup) water (room temp)

• 120g (½ cup) warm water + 2.5 tsp yeast + pinch of sugar

• Mix dough with yeast mixture

• Add 2 tbsp salt

• Knead using slap and fold technique

• Oil a bowl and rise for 24 hrs (chill in fridge)

• Oil a pan and rise for at least 1 hr at room temp

• Dimple and sprinkle with rosemary, salt, sesame/sunflower/pumpkin seeds

• Bake 20-25 min at 500F

2. Roast vegetables

• Slice acorn squash thinly into half-circles

• Slice carrots into 1 inch chunks

• Half or quarter brussel sprouts

• Slice shallots into half-moon shapes

• Coat in olive oil, salt, pepper, sumac 

• Bake for 20 min at 400F

3. Make herbed butter

• 1 cup softened salted butter

• Parsley, chopped

• Garlic, minced

• Chives, chopped

• Lemon juice

4. Make bread dipping oil

• Bread Dipping Oil

• 100ml extra-virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pomegranate molasses

• 1 heaped tbsp fresh flat-leaf parsley, finely chopped

• ½ garlic clove, minced

• 1 tsp sumac

5. Make whipped ricotta

• Ricotta

• Lemon zest 

• Salt

• Garlic

• basil

• Top with roasted vegetables and olive oil and some freshly chopped parsley

Plating Inspiration: