H - Harissa and Brie No Knead Focaccia

on

H is for harissa, a mildly spicy chili paste or powder from North Africa.  It has a myriad of culinary uses but when I saw the Red Star Yeast recipe for focaccia, I knew I needed to try it.  We were introduced to harissa by some of the menu options in a meal kit service and really enjoyed it, and of course I have that extra-hot honey to use up!  Actually, now that I think of it, the Detroit Pizza has a very focaccia like crust, so this is very reminiscent of that, especially with the hot honey drizzle.


Honestly though, this focaccia is amazing and so customizable.  Use another cheese like Gruyere if you like, or Gouda, even cheddar.  And the hot honey is, in my opinion, totally optional.  I definitely preferred it more without.  The harissa in the middle is fantastic, and the onions on top as well.  Youngest will probably love this since she adores pletzel so much.  (Yes, she did, but she also wasn't a huge fan of the honey drizzle.)  The actual bread part is SO super light and airy, it totally filled up my pan to the brim!  That is my preferred finish for focaccia - beautifully fluffy.

Harissa and Brie No Knead Focaccia
from Red Star Yeast

Dough

1¾ cups (420g) water, room temperature 
2 tbsp (28g) extra-virgin olive oil (I used avocado oil)
4¼ cups (540g) bread flour
3½ teaspoons (10.5g) kosher salt 
1 pkg (7g) (or 2¼ teaspoons) instant yeast

2 tbsp (28g) extra-virgin olive oil (to coat pan) (avocado oil)

Toppings

½ cup (120g) harissa paste
2 tbsp (28g) extra-virgin olive oil (or avocado oil)
½ cup (90g) ¼-inch sliced onion (½ a small onion)
4 oz (113g) Brie cheese, cut into small wedges (or cheese of choice)
Flaked sea salt, for sprinkling

Honey Drizzle (very optional, and makes more than you will need)

2 tbsp (40g) hot honey (I used 1 tbsp extra hot honey + 3 tbsp golden syrup)
2 tbsp golden syrup 
1 tsp (5g) apple cider vinegar

For the dough: 

In a large bowl or dough bucket, combine the water and 2 tbsp oil.  Add the flour, salt, and yeast. Stir with a Danish dough whisk or large wooden spoon until a rough dough with no dry flour spots forms.  (Dough will be shaggy and tacky.)  Cover and let rise in a warm area for 1½ hours, folding dough three times throughout, (every 30 minutes).  To fold, use a wet hand to reach under one side of dough; gently lift and stretch up and over to the center, repeating on all sides of dough.     

Line a 13×9-inch baking pan with parchment paper, letting the excess hang over sides of pan.  Spread the remaining 2 tbsp oil onto the parchment.
    
Turn out the dough into the prepared pan and with your fingertips, gently push and stretch dough to about a 10x8-inch rectangle.  (If the dough is tight and will not stretch easily, let it stand for 5 to 10 minutes to relax and then try again.)  Spread the harissa evenly over the dough.  Starting at a short side, carefully roll up the dough into a "log".  (It will be messy.)  Rotate the dough to fit lengthwise, seam side down, in the pan.  Let rest for 10 minutes.  Using your fingertips, gently push and stretch dough to fill pan.  Cover and let rise in a warm area until doubled in size and puffed, about 45-60 minutes.
  
Preheat oven to 425°F.
    
Dimple dough by pushing down with your fingertips, deep enough to feel the base of the pan but without tearing the dough.  Drizzle the top with 2 tbsp olive oil.  Sprinkle evenly with the onion and cheese; finish with sea salt.  (I tossed the sliced onions with a tsp of oil.)
    
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, about 20 minutes.  (My oven is slower and took 27 minutes to brown.)  Let cool in pan for 10 minutes.  Using the excess parchment as handles, remove from pan.
    
For the optional honey drizzle: In a small microwave-safe bowl, heat the hot honey, golden syrup, and vinegar on high power in 10-second intervals, stirring between each, until the mixture is fluid, or heat and stir over low heat in a saucepan.  Drizzle onto warm focaccia if desired.  Our family would skip it next time.

Serve warm. Store in an airtight container for up to 3 days.

Very shaggy dough, just combined enough
to mix in all the dry flour.
 
Two folds and look at the difference!
So easy on arthritic or weak hands.

Now that's a layer of flavor.

It's messy, don't fuss too much over it.
It will be fine.

Dimple with wet or oiled fingers and top it!


Unbelievably light and fluffy!  This is like a pillow of air.
Absolutely delicious.

As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with "H" or include ingredients or methods that begin with "H":

Comments

Post a Comment

Thanks for commenting, I love hearing from you! If you have any questions I will do my level best to answer them for you.