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Harissa and Brie No Knead Focaccia

Name: Harissa and Brie No Knead Focaccia
Ingredients: 1 3/4 cups (420g) water, room temperature (70°F/21°C to 75°F/24°C); 2 tablespoons (28g) extra-virgin olive oil; 4 1/4 cups (540g) bread flour; 3 1/2 teaspoons (10.5g) kosher salt (see note); 1 (0.25-ounce) package (7g) or 2¼ teaspoons) Platinum Yeast; 2 tablespoons (28g) extra-virgin olive oil (to coat pan); 1/2 cup (120g) harissa paste; 2 tablespoons (28g) extra-virgin olive oil; 1/2 cup (80g) 1/4-inch sliced onion; 4 ounces (113g) Brie cheese, cut into small wedges; Flaked sea salt, for sprinkling; 1/4 cup (85g) honey; 1 teaspoon (5g) apple cider vinegar; 1/4 teaspoon crushed red pepper

The soft and chewy interior makes this loaf perfect for an afternoon snack or even as a sandwich bread. Drizzled with hot honey, this cheesy focaccia is bursting with rich, spicy flavor in every bite.

Yield 1 (13×9-inch) loaf

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Ingredients

Dough

1 3/4 cups (420g) water, room temperature (70°F/21°C to 75°F/24°C)
2 tablespoons (28g) extra-virgin olive oil
4 1/4 cups (540g) bread flour
3 1/2 teaspoons (10.5g) kosher salt (see note)
1 (0.25-ounce) package (7g) or 2¼ teaspoons) Platinum Yeast
2 tablespoons (28g) extra-virgin olive oil (to coat pan)

Toppings

1/2 cup (120g) harissa paste
2 tablespoons (28g) extra-virgin olive oil
1/2 cup (80g) 1/4-inch sliced onion
4 ounces (113g) Brie cheese, cut into small wedges
Flaked sea salt, for sprinkling

Honey Drizzle

1/4 cup (85g) honey
1 teaspoon (5g) apple cider vinegar
1/4 teaspoon crushed red pepper

Instructions

Make the dough: In a large bowl, combine room temperature water and 2 tablespoons (28 grams) oil. Add flour, kosher salt, and yeast. Stir with a large rubber spatula or wooden spoon until a cohesive dough forms. (Dough will be shaggy and tacky.) Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center; repeat on all sides of dough. See collage below for how-to guide)
Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan. Brush 2 tablespoons (28 grams) oil onto parchment.
Turn out dough into prepared pan; using just your fingertips, gently stretch dough to about a 10×8-inch rectangle. (If dough is tight and will not stretch completely, let stand for 5 to 10 minutes and then try again.) Spread harissa evenly over dough. Starting at one short side, carefully roll up dough into a log. Place dough lengthwise, seam side down, in pan. Let stand for 10 minutes. Using your fingertips, gently stretch dough to fill pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and puffed, about 45 minutes to 1 hour.
Preheat oven to 425°F (220°C).
Dimple dough using your fingertips, touching pan through dough without tearing dough. Drizzle with Topping olive oil. Top with onion and cheese; sprinkle with sea salt.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 20 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan.
Make honey drizzle: In a small microwave-safe bowl, heat honey, vinegar, and red pepper on high in 10-second intervals, stirring between each, until honey is fluid. Drizzle onto warm focaccia.
Serve warm. Store in an airtight container for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.

Recipe by Bake From Scratch.