Your favorite focaccia, but with a kick.
We adapted Sarah Jampel’s Easy No Knead Focaccia to give it a green, herbaceous spice by infusing our Green Harissa Dip. Serve at your next dinner party, use as sandwich bread for a BLT, or slather with melted Green Harissa butter and enjoy on its own.
- 1 6.5 oz package Gotham Greens Green Harissa Dip
- 1 ¼ oz envelope active dry yeast (about 2 ¼ tsp)
- 2 tsp honey
- 5 cups Bread flour
- 5 tsp Diamon Crystal Kosher Salt
- 6 Tbsp extra virgin olive oil, plus more for hands
- Flaky Sea Salt
- 1 head of Roasted Garlic cloves, chopped
For optional Green Harissa Butter topping:
- 4 tbsp Butter
- 2 tbsp Gotham Greens Green Harissa Dip
- Mix one ¼ oz envelope active dry yeast, 2 tbsp honey, and 2 ¾ cups lukewarm water in a medium bowl and let sit for 5 minutes. It should get foamy or creamy (tip: if not, the yeast is likely dead or expired, and you’ll need to start again).
- Add 5 cups bread flour and 5 tsp Diamond Crystal Kosher Salt, and mix with a spatula until you have a shaggy dough, and no dry flour remains.
- Pour 4 tbsp of extra virgin olive oil into a large bowl that will fit in your fridge.
- Transfer the dough into the large bowl, and turn to coat it with oil.
- Cover the bowl with a silicone lid or plastic wrap, and chill in the refrigerator for at least 8 hours and up to 1 day. The dough should double in size, and look alive and bubbly (you can also let it rise for 3-4 hours at room temperature).
- Butter a 13×9 inch-ish baking pan (a larger pan will result in a thinner focaccia). Pour 1 tbsp of olive oil into the center of the baking pan.
- Keeping the dough in the bowl, with both hands, gather the edges of the dough furthest from you and lift up and into the center of the bowl. Turn the bowl a quarter, and repeat. Do this two more times with a quarter turn each time, so that when finished, you’ll have a deflated ball of dough.
- Transfer the dough ball to the prepared baking pan. Let it rise, uncovered, in a dry, warm spot until at least doubled in size (1 ½ – 4 hours).
- Place a rack in the middle of the oven and preheat to 450⁰ F.
- To see if the dough is ready, poke it with your finger. If it’s ready, it will spring back slowly and leave a small indentation. If the dough isn’t ready, it will spring back quickly.
- Dimple the focaccia all over with your fingers.
- In a small bowl, combine 4 tbsp Green Harissa with 1 tbsp Olive Oil. Drizzle the mixture onto the surface of the focaccia (don’t be shy!). Drizzle with one additional tbsp Olive Oil, add chopped roasted garlic across the surface, and sprinkle with flaky salt.
- Bake focaccia until puffed and golden brown all over, 20-30 minutes.
OPTIONAL BUTTER TOPPING: When you’re ready to serve the focaccia, melt 4 tbsp of butter in a small saucepan. Brown the butter until it’s golden and foamy, and then add 2 tbsp of Green Harissa to the pan and mix. Brush the Green Harissa butter on to the top of the focaccia.
Slice the focaccia into pieces, serve and enjoy.