Scallion Focaccia

I like to make this when I have soup, or any juicy or saucy dish that can be sopped up with some tasty, fluffy flatbread.

Scallion Focaccia
Chop a bunch of scallions into small rounds. Set them within easy reach.

In a large bowl, put 2 1/4 tsp active dry yeast (1 packet) and 1 1/4 cups warm water. Be sure your water is not warmer than 115°F (46°C) as this will kill the yeast. Add 3 tablespoons olive oil, any herbs or seasonings you like (I used 1 teaspoon garlic powder and 1/2 teaspoon each of onion powder and black pepper), 1 teaspoon salt, and the chopped scallions. Add your flour — I used about 3 1/2 cups, you want your dough to be a little sticky but not too sticky, so if it feels more like paste than dough, add more flour. Sing a song or two while you knead it. Roll your ball of dough in some more olive oil to coat it — you can do this by drizzling some olive oil directly into the bowl and just rolling it around. Cover the bowl with a towel and let it sit for an hour. Go watch Star Trek, take a shower, practice the guitar, crochet an octopus, whatever you want to do for an hour. It’s not a big deal if it sits a little longer than that.

When your hour is up, come back and give your dough a little poke in the side. Watch the dent fill itself back up. Marvel and/or giggle at how mindbogglingly neat yeast is. Then give it a few good punches. Don’t worry, it likes it when you do that.

Your hands are about to get sticky again, so you might want to get the rest of your stuff ready now. Get out a large baking tray and grease it lightly by rubbing a paper towel in soy butter (I use Earth Balance) or olive oil, then rubbing that all over the tray. Get out a fork too, because you’ll need that to poke your bread in a minute. Now go back and knead your dough a little more, then plop it down on the baking tray and roll it flat with a rolling pin. Spread it out as much as you can, because it will rise in the oven. In fact, it’s going to rise a little more right now, so grab your fork, poke it into your bread a bunch of times, cover the bread with a towel again, and let it hang out for another 15-20 minutes.

While it’s hangin’, preheat your oven to 350°F/176°C. When the oven is preheated and the dough is done hangin’, bake it for a little over half an hour (35 minutes was perfect for mine).

TRY to let it cool before ripping into it. I dare you!
I had a friend over when I made it, and we definitely could not wait.
Scallion Focaccia

I adapted this recipe from the Rosemary Focaccia recipe in Veganomicon, which was also delicious, but came out much more like a loaf of bread instead of a focaccia.

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One Response to Scallion Focaccia

  1. treeowl says:

    But yours came out more focaccia-like? I tend to like rosemary better than scallions, and I know my mom does…

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