Scallion Oil Focaccia

In a large mixing bowl, combine 280g water, 1 tbsp sugar, and 1 tsp active dry yeast. Stir gently and let sit for a few minutes until the yeast activates.

Add 350g all-purpose flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture. Mix with a spatula until a shaggy, sticky dough forms and no dry flour remains.

Cover the bowl with a lid or plastic wrap and let the dough rest at room temperature for 30 minutes.

After 30 minutes, wet your hands. Gently stretch one side of the dough up and fold it over to the center. Rotate the bowl and repeat this stretch-and-fold process 3-4 times. The dough will be sticky but will gain some elasticity.

Cover the bowl again and let the dough rest for another 30 minutes.

Repeat the stretch-and-fold process from Step 4. You'll notice the dough becoming smoother and more elastic.

Gently shape the dough into a ball. Spray the surface of the dough with olive oil spray to prevent drying. Cover the bowl and let the dough ferment at room temperature for 2 hours, or until it has significantly increased in volume and is bubbly.

After 2 hours, perform one more gentle stretch-and-fold, similar to previous steps, to further strengthen the gluten while preserving the air bubbles.

Cover the bowl and let the dough ferment for an additional 1 hour.

While the dough is on its final ferment, prepare a round baking pan (approx. 8-9 inches). Line it with parchment paper and spray the paper with olive oil spray.

Gently transfer the fully proofed dough into the prepared baking pan. Lightly spread it with oiled hands to fill the pan, being careful not to deflate it too much.

Cover the pan and let the dough undergo a final proof for 30 minutes. During this time, preheat your oven to 450°F (230°C).

While the dough is proofing, finely chop the scallions (separating the white and green parts) and fresh parsley.

Heat 1/4 cup vegetable oil in a small pan over medium heat. Add the white parts of the chopped scallions and cook until they are slightly browned and fragrant. Turn off the heat.

Add the green parts of the scallions and chopped parsley to the hot oil. Stir briefly to combine. Let the scallion oil cool slightly.

Once the final proof is complete, pour the cooled scallion oil mixture evenly over the dough. Using oiled fingers, create deep indentations across the surface of the dough. Optionally, place small pearl onions into some of the indentations.

Sprinkle 0.5 tsp salt and 1 tbsp water over the focaccia surface.

Cover the focaccia with another piece of parchment paper and bake in the preheated oven at 450°F (230°C) for 18 minutes.

After 18 minutes, carefully remove the top parchment paper. Continue baking for another 3-5 minutes, or until the focaccia's top is golden brown and crispy.

Remove the focaccia from the oven and transfer it to a wire rack to cool slightly before slicing and serving. Enjoy the crispy crust and soft, airy interior!