Bloody Mary focaccia with lime salt
This bloody Mary focaccia is made from everything you’d find in the classic brunch cocktail – including the vodka! We make a tomatoey Bloody Mary sauce with tomato, vodka and Worcestershire, and then finish the bread with celery and lime salt. Make sure to start a day in advance, as the dough needs to rise overnight.
Ingredients
Metric
Imperial
Focaccia dough
- 100g of ripe sourdough starter
- 500g of strong bread flour
- 10g of fine sea salt
- 4 tsp olive oil
Bloody mary sauce
- 1 tbsp of olive oil
- 1 400g tin of chopped tomato, or fresh, blended
- 50ml of vodka, (optional)
- 2 tsp Worcestershire sauce
- 1 tsp Tabasco, (adjust to taste)
- 1 tsp celery salt
- 1 tsp smoked paprika
- 1 tbsp of lemon juice
- 1 tsp sugar
Toppings
- 1 stick of celery, thinly sliced
- 1 handful of cherry tomatoes, halved
- 12 green olives, sliced
- 1 tsp dried oregano
- 1 tsp chilli flakes, (optional)
Lime salt
- 1 zest of 1 lime
- 10g of coarse sea salt
Equipment
- 23 × 33 cm baking tin
Method
In a large bowl, combine the sourdough starter and 350g lukewarm water. Stir until dissolved. Add the bread flour and salt. Mix until a shaggy dough forms
- 100g of ripe sourdough starter
- 500g of strong bread flour
- 10g of fine sea salt
Knead the dough for 8–10 minutes, or until smooth and elastic. Add olive oil and knead until incorporated
- 4 tsp olive oil
Cover the dough with a damp cloth or plastic wrap. Let rise at room temperature for 8–12 hours, or until doubled in size
For the bloody Mary sauce, first heat the olive oil over a medium heat. Add all the remaining ingredients for the sauce, then stir and cook for 15–20 minutes until thickened. Set aside to cool
- 1 tbsp of olive oil
- 1 400g tin of chopped tomato, (or fresh, blended)
- 50ml of vodka, (optional)
- 2 tsp Worcestershire sauce
- 1 tsp Tabasco, (adjust to taste)
- 1 tsp celery salt
- 1 tsp smoked paprika
- 1 tbsp of lemon juice
- 1 tsp sugar
Generously oil a 9 × 13-inch (23 × 33 cm) baking tin or similar. Stretch the risen dough to fit the pan, ensuring it covers the bottom evenly
Cover the dough again and let it rest for 1 hour, or until puffy
Towards the end of the rising time, preheat your oven to 200°C
Spread the cooled sauce over the dough. Scatter celery, cherry tomatoes and green olives evenly over the top. Sprinkle with dried oregano and red chilli flakes
- 1 stick of celery, thinly sliced
- 1 handful of cherry tomatoes, halved
- 12 green olives, sliced
- 1 tsp dried oregano
- 1 tsp chilli flakes, (optional)
Use your fingers to press dimples into the dough, pushing the toppings slightly into the dough
Bake the focaccia for 30–35 minutes, or until the edges are golden and the top is slightly crisp
Combine the lime zest and flaky sea salt in a small bowl
- 1 zest of 1 lime
- 10g of coarse sea salt
Once the focaccia is out of the oven, immediately sprinkle the lime salt evenly over the top
Let the focaccia cool in the pan for 10 minutes before transferring it to a wire rack
Slice into pieces and serve warm or at room temperature
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
