Re: T.O.H. Daily Recipe 694
By: Dave Drum to All on Sat Aug 09 2025 13:28:06
Title: Tomato Focaccia
I'd eat this.
Here's a Japanese fusion version.
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Title: Okonomiyaki Focaccia
Categories: Breads, Japanese
Yield: 1 Batch
2 1/2 c Bread flour (324 g)
1 ts Instant yeast (5 g)
1 ts Salt (6 g)
2/3 c Water (390 g); +2 tb,
- room temperature
1 ts Hon dashi (dashi powder)
1/8 Cabbage (70 g); shredded
1 Scallion (16 g); sliced
1 tb Beni shoga (10 g)
1 tb Agedama (15 g)
1 tb Corn starch (10 g)
1 1/2 tb Kewpie mayonnaise (22 g)
1/4 c Mozzarella cheese (30 g)
- (optional)
2 tb Agedama (fried tempura
- bits) (30 g)
70 g Cabbage; shredded
1 Scallion (16 g); sliced
2 sl Bacon (55 g)
1/4 c Okonomiyaki sauce
1/4 c Kewpie mayo
2 tb Aonori (green laver)
1/4 c Katsuobushi (bonito flakes)
This Okonomiyaki Focaccia is a savory Japanese-Italian fusion bread
topped and stuffed with cabbage, bacon, okonomiyaki sauce, and kewpie
mayo. With a fluffy no-knead dough base and umami-packed fillings,
it's perfect as a shareable appetizer, snack, or main dish. Inspired
by the iconic Japanese pancake, this unique focaccia is both
satisfying and delicious.
Night before:
Add the bread flour, instant yeast, salt, hon dashi and water to a
bowl and mix with a spatula until a shaggy dough forms. Cover and
rest for 15 to 20 minutes. With wet fingers, pull the dough from one
end to the other of the bowl all the way around, flip the dough and
rest for another 15 to 20 minutes. Do another set of stretch and fold
and then rest for another 15 to 20 minutes. Do one last set of
stretch and folds. Drizzle with olive oil and make sure the top is
coated. Cover with cling wrap and refrigerate overnight.
The next day:
Prepare a 11x8" pan by adding a little oil and lining it with
parchment paper. Parchment paper is optional, but makes it easier to
remove. Without parchment paper you'll get more of a crust if you use
a good pan and enough oil so it doesn't stick. Drizzle a little bit
more olive oil and spread around the parchment paper.
Place the shredded cabbage in paper towel and squeeze out excess
moisture. Pat the sliced scallions and beni shoga to remove excess
moisture. Add the cabbage, scallion, beni shoga, agedama and corn
starch to a bowl and toss to coat everything in the corn starch. Add
the mayo and mix until well combined.
Transfer the dough into the prepared pan and spread it so it mostly
fits.
Spread the filling and optional mozzarella cheese over the dough and
fold short end 1/3 of the way and the other side 1/3 of the way like
a letter fold. Flip the dough onto the other side, and rotate it 90?
to match the pan size. The dough should be coated in oil but if its
not, drizzle a little to ensure its coated. Cover with cling wrap and
rest for 2 to 4 hours or until it fills out the entire pan and is
nice and puffy.
Remove the cling wrap and top with agedama, cabbage, bacon, scallion.
Dip your fingers in oil and then dimple the dough. Drizzle generously
with okonomiyaki sauce and bake for 27 to 32 minutes or until browned
around the surface and edges.
Remove from the pan and transfer to cooling wrap. Drizzle with kewpie
mayo and top with beni shoga, aonori and katsuobushi, Slice, serve
and enjoy!
Recipe by Lisa Kitahara
Recipe FROM: <
https://www.okonomikitchen.com/okonomiyaki-focaccia/>
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