Archie’s A Lotcha Matcha Focaccia
INGREDIENTS
1 1/8 tsp active dry yeast
1 Tbsp honey
320g all-purpose flour
20g culinary grade matcha
1 heaping tsp kosher salt
5 Tbsp olive oil
Butter for the pan
Turbinado/demerara sugar for topping
RECIPE
1. In a medium bowl, whisk yeast & honey with 1¼ cups warm water (100F-110F). Let sit 5 minutes.
2. Add flour, matcha, & salt, and combine with a spatula until a shaggy dough forms and no dry streaks remain.
3. In a separate medium bowl, pour 3 Tbsp. of olive oil and rotate the bowl to coat the sides. Add the dough to the oiled bowl and turn to coat in the oil.
4. Cover with plastic wrap or a silicone lid and chill overnight, at least 8 hours.
5. Using soft butter and a pastry brush, coat your 8”x8” pan with butter. Pour 1 Tbsp olive oil in the center.
6. While still in the bowl, grab one edge of the dough and gently pull over into the center of the dough. Repeat all the way around the dough ball.
7. Transfer the dough to the pan, scraping any leftover oil from the bowl on top of the dough ball. Let rise, uncovered, in a warm spot until doubled and lively. When poked, the dough should spring back slowly. This can take up to 4 hours.
8. Preheat your oven to 450F. Lightly oil your hands, and dimple the focaccia all over by pressing your fingers all the way to the bottom of the pan.
9. Drizzle the remaining 1 Tbsp of olive oil over the top of the dough, and sprinkle with turbinado sugar.
10. Bake until puffed and golden brown on the top, 18-20 minutes. Let cool in the pan for 10
minutes, then turn out onto a wire rack to cool completely.
