Christine Hughes says it’s important to seek fresh, local flour for this bread-y recipe so the flavor of the grain shines through. “Ohio farmers grow many grain varieties across the state, and Ohio-grown wheat and spelt work wonderfully," Hughes says. "Other local flours will be harder to handle but may also taste great. We use [Athens-based] Starline Organic’s golden spelt flour, and we sell out of these focaccia every Saturday at Village Bakery.”

Focaccia Della Zona
Recipe courtesy of Village Bakery & Cafe

INGREDIENTS
1 3/4 cups warm water
1 teaspoon active dry yeast
1/2 cup organic extra-virgin olive oil, plus extra for cooking
2 1/4 teaspoons fine sea salt
1 3/4 pounds (7 cups) local organic flour plus extra for rolling
Assorted local seasonal vegetables and herbs
Local cheeses, grated, sliced or crumbled (optional)

DIRECTIONS
Preheat oven to 425 F. Mix first four ingredients together in a bowl on low speed using dough hook attachment of mixer or by hand. Slowly add flour, adding just enough so dough clears the sides and bottom of bowl and doesn’t quite stick to your hand when you press it, but is still soft and silky. Mix for a total of 5–8 minutes. Cover and let rest in a warm and draft-free area until dough is risen and puffy (about 1 hour). Deflate and use right away or refrigerate for up to 15 hours.

Cut dough into six pieces (about 1/2-pound dough per focaccia). Roll each dough piece into a ball. Cover and refrigerate while preparing toppings.

Cut up the vegetables, herbs and cheeses. Saute or roast vegetables with a little extra-virgin olive oil and salt until just tender.

Sprinkle flour on a clean work surface then stretch or roll the dough to 1/2-inch thickness (thinner for crispier focaccia). Place on parchment-lined baking sheet. Brush with extra-virgin olive oil. Repeat with remaining dough balls. Top with vegetables, herbs and optional cheese.

Bake at 425 F until dough is cooked through and is puffed and golden (about 15 minutes).