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Try SavoraMusakhan-Inspired Focaccia
A delightful fusion of Palestinian Musakhan and Italian focaccia. This sourdough bread is topped with sumac-roasted onions, toasted pine nuts, and tender chicken, creating a flavorful and aromatic experience.
Ingredients
- Active Sourdough Starter100 g
- Bread Flour400 g
- Water300 ml
- Salt10 g
- Olive Oil1/4 cup
- Chicken Thighs500 g
- Large Onions2 large
- Sumac2 tbsp
- Pine Nuts1/4 cup
- Za'atar1 tbsp
- Salt1/2 tsp
- Black Pepper1/4 tsp
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Learn MoreMethod
Prepare the dough: In a large bowl, combine the sourdough starter, flour, and water. Mix until a shaggy dough forms. Cover and let rest (autolyse) for 30 minutes.
Add salt: Incorporate the salt into the dough. Knead for 5-7 minutes until smooth and elastic. Alternatively, perform stretch and folds every 30 minutes for 2 hours.
Bulk fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size. Perform coil folds every hour for the first 3 hours.
Prepare the toppings: Preheat oven to 400°F (200°C). Thinly slice the onions. In a large bowl, toss the onions with olive oil, sumac, salt, and pepper.
Roast the onions: Spread the onions on a baking sheet and roast for 20-25 minutes, or until softened and slightly caramelized. Set aside to cool slightly.
Cook the chicken: Season the chicken thighs with salt, pepper, and za'atar. Bake or pan-fry until cooked through. Shred or dice the chicken.
Shape the focaccia: Gently deflate the dough and transfer it to a well-oiled 9x13 inch baking pan. Gently stretch the dough to fill the pan. Dimple the surface with your fingertips.
Add toppings: Spread the roasted onions evenly over the focaccia dough. Distribute the shredded chicken over the onions. Sprinkle with pine nuts.
Bake: Bake for 25-30 minutes, or until the focaccia is golden brown and the bottom is crisp. Let cool slightly before slicing and serving.
Serve: Enjoy warm or at room temperature.
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