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  • Recipe

Pull-Apart Focaccia with Romesco

Pull-Apart Focaccia with Romesco

Ingredients

  • ¼ oz.
    Instant Yeast
  • 1 tsp.
    Sugar
  • 3/4 c
    Warm Water
  • 21/2 c
    Bread Flour
  • 1 tsp.
    Kosher Salt
  • 6 T
    Olive Oil
  • Rosemary, leaves only, as needed
  • Flaky Salt, as needed
  • Romesco Sauce, recipe follows
  • Pecorino Romano, shredded, if desired

Preparation

Combine yeast and sugar and add to warm water. Stir together until it reaches about 98°F. Let stand for 15 minutes. Combine flour, salt and half of the olive oil and mix to form a ball. Divide dough into 6 equal balls, about 250 grams each, and then into small balls. Place into greased 6-inch cast-iron skillets and let the dough rest for an hour and 30 minutes, then finger punch dough. Let rest for another 30 minutes. Brush the dough again with olive oil and sprinkle with rosemary and salt on top.

Bake at 450°F for 15 minutes or until golden brown. Garnish with grated cheese while hot, if desired.

To make romesco: Blend 1 cup of San Marzano tomatoes with 3/4 cup of blanched, skinless almonds; 3 strips roasted red peppers; 3 tablespoons of extra virgin olive oil; 1 tablespoon sherry vinegar; 1 garlic clove and 1 teaspoon of oregano. Season with kosher salt and pepper.

Executive Chef Steven Chiappetti / The Albert, Chicago