No doubt you've heard of Chef Chris Bianco. His pizzas are: one of the best on the planet; definitely worth a jaunt to Arizona; and should be on everyone's bucket list. So, when his book, Bianco, was released I raced to get my hands on a copy.
Today, we are making a Baking Steel play on his Lemon and Rosemary Focaccia. His book offers three delicious focaccia recipes, and this lemon focaccia does not disappoint. The zing of the lemons paired nicely with the sweet nuttiness of the manchego cheese. The best part was sharing this focaccia with my wife and Chef Craig-not a crumb was spared!
Lemon, Pecorino, and Red Onon Focaccia
Recipe by Chef Chris Bianco
1 Batch of 72 hour pizza dough (875 grams)
1/2 pound of young pecorino or Manchengo, we used the latter
2 lemons sliced into paper thin rounds
1/2 red onion, sliced thin
leaves from 1 rosemary sprig
1/4 tsp. fine sea salt
Extra virgin olive oil, to drizzle
1. Preheat your oven to 500 F with your Baking Steel on the top rack.
2.. Let the dough proof in a half sized sheet tray, drizzle both top of dough and bottom of pan with olive oil. Proof for 1 hour or until dough is room temp.
3.. Using two fingers, make even indentations in rows up and down the surgace of the dough, leaving a one inch border. Allow to rest for 10 more minutes and repeat. We're trying to bring all the dough to cover the bottom of the sheet tray.
4. Scatter the manchengo over the dough, leaving room around the border. Next arrange the lemon slices evenly on top of the dough
5. Sprinkle the rosemary over the top and season with sea salt, finsh with a few lashes of olive oil.
6. Bake for 15 minutes, open oven and rotate pan 180 degrees and bake for 10 - 15 minutes more, unitl the lemons and dough brown. Remove and transfer out of pan to cool. Cut into squares.