ahoy there!
i interrupt all this junk in politics going on right now because this cannot wait any longer.
it includes goat cheese.
this lovely specimen begins with a moist dough. we're breaking out two flours, spelt and all-purpose. it's time to get down with ancient grains. spelt flour is light and nutty and good for our bods.
and look! the spelt gives it a nice light orange color. i like it. it's easing my transition into fall.
ok now add some poppy seeds. things are always more exciting when they have poppy seeds in them.
do you want an orange muffin? ehh..yea sure.
do you want an orange poppyseed muffin? oh damn straight
next. the toppings.
lemons sitting in the fruit basket have found their place in this world. thinly sliced and caramelized.
a good crumble of goat cheese. a sprinkling of rosemary, coarse salt, and raw sugar.
one more glug of olive oil.
salty and sweet. tart and bright. like sunshine would taste if it had goat cheese on it.
i have struck lemon focaccia gold. i hope italians aren't mad.
Poppyseed Focaccia with Lemon and Goat Cheese
base focaccia recipe adapted from Good to the Grain by the phenomenal Kim Boyce
1 package active dry yeast
pinch of sugar
1 1/2 cups spelt flour
1 1/2 cups all purpose flour, plus additional for kneading
1 tbsp kosher salt
2 tbsp poppy seeds
1/4 cup plus 2 tbsp olive oil
2-3 lemons, thinly sliced
1 tbsp fresh rosemary
goat cheese
raw sugar
lightly rub a large bowl with olive oil. add 1 1/4 cups warm water, the yeast, and sugar to another large bowl. stir, and allow the yeast to bloom for about 5 minutes, until it begins to bubble. add the flours, poppy seeds, salt, and 2 tbsps olive oil to the yeast mixture and stir to combine. pour the dough onto a lightly floured surface and begin to knead together, adding up to 12 cup of all-purpose flour to the dough as necessary to keep it from sticking. knead the dough for about 10 minutes, until it is supple and elastic.
for the first rise, put the dough into the oiled bowl, turning it so that the top is coated with oil. cover with a towel and leave for about 2 hours, or until doubled in size.
generously oil a baking sheet or two. you can either leave it whole to make a full rectangular baking sheet sized focaccia. or you can divide the dough to make two or three smaller sized breads. i made two good sized rounds.
place each piece of dough onto the oiled baking sheet and stretch it out with your hands. dimple it with your fingertips. cover with a towel or plastic wrap and leave to rise for 1 hour.
position two racks in the upper and lower thirds of the oven and preheat to 400. after the dough has completed its second rise and puffed up on the sheet, top them with 1/4 cup olive oil, making sure that the top and sides are coated. arrange the lemon slices. scatter the rosemary and goat cheese. lastly, give a good sprinkle of coarse salt and raw sugar.
bake for 22 to 25 minutes, until golden brown. allow the bread to cool slightly in the pan before serving.
it's best served still warm the day that its baked.
