Dukkah Focaccia with goats cheese

• Ingredients

  • 4 cups (512 g) all-purpose flour or bread flour, see notes above
  • 2 teaspoons (10 g) kosher salt
  • 2 teaspoons (8 g) instant yeast, see notes above if using active dry
  • 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • flaky sea salt, such as Maldon
  • 3 tomatoes, cut in half 
  • 4 asparagus cut in half lengthwise
  • 1 tbsp zatar spice mix 
  • 2 tbs goats cheese

  Method

  • Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. 
  • Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. 
  • Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray. 
  • Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. 
  • Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.

  • Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
  • Set a rack in the middle of the oven and preheat it to 425°F. Top with your toppings then pour a tablespoon of oil over the top.  
  • Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle it with flaky sea salt all over.
  • Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

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