Panzanella Salad
Yield: 8-10 portions
Degree of difficulty: Easy
Prep Time: 30 minutes prep, 1 hour to proof the dough
Bake Time: 50 minutes
Ingredients
Focaccia Croutons
2 cups (300 g) minus 2 tablespoons Cup4Cup Multipurpose flour
2 cups minus 2 tablespoons (300 g) Cup4Cup Wholesome flour
¼ ounce (7g) Instant dried yeast
2 ¼ teaspoon (14 g) Kosher salt
1 Tablespoon plus 2 teaspoons (25 g) sugar
2 ¼ cups (500 g) Carbonated water
½ cup (100 g) Olive oil
Maldon salt or other coarse salt, for finishing
¾ cup Optional Toppings such as: Coarsely Chopped rosemary, chopped scallions, small cherry tomatoes, parmesan or pecorino cheese in small chunks, chili flakes, pitted olives, etc.
Panzanella salad
3 cloves Garlic, very finely minced
½ cup (110 grams) Extra virgin olive oil
1/3 cup (82 grams) Balsamic vinegar
1 tablespoon (10 grams) Kosher salt
Freshly ground black pepper
8 ounces (227 grams) Multicolor cherry tomatoes, cut in half
1 cup (113 grams) English cucumber, cut into ¾ inch dice
1 cup (85 grams) Sweet red onion, cut into ½ inch dice
12 large basil leaves, torn into ½ inch pieces
1 cup Italian parsley leaves picked
Instructions
Focaccia Bread
- Combine dry ingredients in a stand mixer bowl fitted with a paddle attachment, paddle until combined
- Add carbonated water and ¼ cup of olive oil while paddling on lowest speed until all the ingredients come together and no lumps of flour remain. Scrape sides of bowl.
- Pour ¼ cup of olive oil in the bottom of a 9” X 9” baking dish.
- Transfer dough to baking dish and spread out evenly. Allow dough to proof in a warm humid area of the kitchen for 90 minutes or until doubled in size. While the focaccia is proofing, preheat your oven to 400 degrees.
- After the focaccia has proofed, wet your fingers and press dimples randomly into the surface of the dough. If you are adding any toppings, press these lightly into the surface of the dough as well.
- Pour the remaining ¼ cup of olive oil over the top surface of the dough.
- Place focaccia in the center of the oven. Reduce the heat to 375 degrees.
- Bake for 35-45 minutes or until focaccia is a deep golden-brown color with crisp edges.
- Remove from oven and sprinkle with Maldon salt.
- Cool until warm before cutting into desired.
Panzanella Salad
- In a large mixing bowl, whisk togetherminced garlic, olive oil, vinegar, salt, and freshly ground pepper to taste.
- Add focaccia croutons and toss well so that the vinaigrette is distributed evenly and well absorbed.
- Add tomatoes, cucumbers, and onions and toss well.
- Before serving, gently add herbs and toss together.