You know, there’s something utterly enchanting about a warm piece of focaccia, isn’t there? It’s like biting into a cloud with a savory twist—fluffy, aromatic, and just the right amount of chewiness. I remember the first time I served a charcuterie focaccia; my guests couldn’t stop raving about the blend of flavors.
Imagine that: a simple bread turned into a delightful masterpiece, each slice a mini celebration of taste.
Steps
- In a stand mixer, combine warm water, yeast, salt, flour, and ¼ cup of avocado oil using the dough hook. Mix on high speed until the dough is sticky and well-combined, then scrape down the bowl with a spatula.
- Shape the dough into a ball using the spatula, cover with a damp kitchen towel or oiled plastic wrap, and let it rise at room temperature until doubled in size, which can take 1 to 12 hours.
- Coat a 10 x 15-inch or 9 x 13-inch sheet pan with 1 tablespoon of oil, then transfer the dough to the pan, spreading it to the edges with your fingers. Cover again and let it rest for another 30 minutes.
- Preheat your oven to 400°F. Drizzle the remaining tablespoon of oil over the dough and press dimples into its surface with your fingers, then place the wheel of brie in the center.
- Bake the focaccia for 25 to 30 minutes, until it turns golden brown and emits a fragrant aroma. Once baked, allow it to cool for 10 minutes before proceeding.
- Arrange assorted charcuterie items, such as sliced cheeses, meats, candied nuts, grapes, and strawberries, over the baked focaccia around the brie. Cut into the brie and enjoy the combination of flavors!
Ingredients
- Instant yeast
- All-purpose flour
- Avocado oil (1/4 cup for dough, additional for pan and drizzling)
- Brie cheese (one wheel)
- Sliced cheeses (assorted)
- Candied walnuts
- Candied pecans
- Red grapes
- Green grapes
- Strawberries
- Beef salami
- Fresh herbs (such as rosemary or thyme for garnish)
Nutritional Values
Calories: 149kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg | Total recipe values are for focaccia and brie only; charcuterie items are not included.
FAQ
- How can I prevent my focaccia from becoming soggy with toppings?
- To avoid sogginess, add moisture-rich toppings like tomatoes or mozzarella balls just before serving. Ensure the focaccia has cooled completely before placing these toppings on it.
- Why didn’t my focaccia dough rise properly?
- There are a few reasons why your dough might not rise. Make sure your yeast is fresh, as expired yeast won’t activate properly. Also, check that the water you used was warm, not hot, since overly hot water can kill the yeast.
- Can I prepare the focaccia dough in advance?
- Yes, you can make the dough ahead of time and let it rise in the fridge overnight. This slow rise can enhance the dough’s flavor.
- How should I store leftovers from a Focaccia Charcuterie Board?
- After enjoying, remove the charcuterie toppings and tightly wrap the focaccia bread in plastic wrap or foil, or store it in an airtight container. Keep leftover charcuterie items separately based on their type, and consume within a few days for optimal taste.
- What are some alternatives if I don’t have avocado oil or brie?
- You can substitute avocado oil with olive oil for a more traditional Mediterranean flavor. If you’re looking for an alternative to brie, consider using a vegan cheese that melts well, though it may have a different texture and flavor profile.
Tips
- Monitor Dough Rising: Pay attention to the rise of your focaccia dough, as achieving the right rise ensures a light and airy bread. If your kitchen is cool, the process might take longer, so patience is essential.
- Brie Preparation: Allow your brie to reach room temperature before placing it on the focaccia. This helps it melt more uniformly, enhancing the overall flavor melding with the bread.
- Avoid Overcrowding: While it’s tempting to load up on toppings, ensure not to overcrowd your focaccia. This allows each ingredient to stand out and makes for easier serving and enjoyment.
- Add Freshness Before Serving: Just before serving, garnish your charcuterie board with fresh herbs or a sprinkle of sea salt. This small addition can significantly elevate both the taste and presentation of your dish.
Equipment
- Stand Mixer with Dough Hook – If you don’t already have one, this is useful for mixing the dough efficiently.
- 10 x 15-inch or 9 x 13-inch Sheet Pan – Essential for baking the focaccia.
- Rubber Spatula – Handy for scraping down the sides of the bowl and shaping the dough.
- Kitchen Towel or Oiled Plastic Wrap – Used for covering the dough as it rises.
- Dimple Maker (optional) – A tool to help create dimples in the focaccia dough, though fingers can also be used.
