SODA BREAD FOCACCIA
Serves: 12 (makes one 9-by-13inch/23-by-33-cm slab)
1/4 cup (60 mL) olive oil, plus more as needed
1 tsp (5 mL) dried thyme leaves 1 tsp (5 mL) garlic powder 1/2 tsp (2.5 mL) onion powder 2 cups (250 g/500 mL) all-purpose flour
1 1/2 cups (190 g/375 mL) bread flour
3 tbsp (45 mL) granulated sugar 1 1/2 tsp (7.5 mL) baking soda 1 tsp (4 mL) baking powder 1/2 tsp (2.5 mL) fine salt
1 2/3 cups (400 mL) buttermilk, preferably full-fat
Flaky sea salt, such as Maldon, for sprinkling
Freshly ground black pepper, for sprinkling
Crushed red pepper flakes, for sprinkling
1. Position rack in middle of oven and preheat to 450 F/230 C. Generously brush a 9-by-13-inch (23-by-33-cm) pan with oil.
2. In small bowl, whisk together oil, thyme, and garlic and onion powders until well combined.
3. Whisk together all-purpose and bread flours, sugar, baking soda, baking powder and fine salt until well combined. Pour in buttermilk, mix with a flexible spatula until dough just comes together and no more dry patches remain. The dough will be sticky.
4. Transfer dough to prepared pan. Dip fingertips into seasoned oil and gently press and stretch dough across bottom of pan and into corners. Continue to dimple dough all over, re-dipping fingers in the oil as needed, until top of the dough is evenly dimpled and generously oiled. Brush or drizzle remaining seasoned oil over the bread, and evenly sprinkle with flaky salt, black pepper and crushed red pepper flakes.
5. Bake for 12-15 minutes, or until browned and crisp on top, rotating front to back halfway through. Remove from oven, and use thin metal spatula to immediately transfer bread to a wire rack.
6. Generously brush with more olive oil. Let cool until warm, then serve with more olive oil for dipping, on the side.
Substitutions: Prefer fresh thyme leaves? Use 2 tsp (10 mL) in place of dried.
Storage: Store, tightly wrapped, at room temperature for up to 1 day, or freeze for up to 1 month. If freezing leftovers, cut into individual slices before freezing. Reheat leftover focaccia, wrapped in aluminum foil and on sheet pan, in a 300 F oven, until warm, about 10 minutes.