so far, i’ve been very pleased with the versatility of the ciabatta bread dough recipe, i posted a couple of weeks ago. this weekend, i used it to make two types of focaccia. it’s pretty simple just follow the ciabatta recipe in the link right through to the step of putting it into the pan and for the amount of dough in the recipe you can use a quarter sheet pan or two eighth sized sheet pans (sometimes called mini-sheet pans).
I made two types of focaccia, the first was topped with heirloom cherry tomatoes, pepper bacon, pecorino romano, rosemary infused bacon fat and the second had heirloom cherry tomatoes, ciliegini mozzarella, chopped fresh rosemary & maldon sea salt
Place the ciabatta dough in the oiled and parchment lined baking sheet, spreading the dough to fill the pan evenly, then brush the dough lightly with half & half. Allow the dough to rise in a warm place for 40 – 60 minutes. When the rise is complete (the surface will show some bubbles), space the toppings evenly across the surface of the focaccia, pushing them gently into the dough. Dimple the top surface with your finger tips, and then drizzle with oil or bacon fat and sprinkle with coarse sea salt.
Preheat the oven to 425 degrees F. Use the steam bath method from the ciabatta recipe and bake for about 20 minutes or until golden. Serve warm or at room temperature.