Garden Focaccia and Greek Salad
4 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons instant yeast
2 cups warm water
butter, for greasing the pan
4 tablespoons olive oil
different color veggies for creating your "garden": asparagus, cherry tomatoes, red cabbage, red onion, peas, scallions, peppers, zucchini or anything that comes to mind!
In a large bowl, combine the flour, salt, and yeast. Add the water and use your hands to mix until a sticky dough forms. Cover the bowl with a dish towel and refrigerate overnight.
In the morning, generously butter 2 8 to 9-inch cast iron skillets (or pie plates). Remove the dough from the refrigerator. Using your fingers or two forks, release the outer edge of the dough and fold it into the center to deflate. Separate the dough into 2 equal pieces and place each piece into its own pan. Drizzle 1 tablespoon of olive oil over each piece and cover each with a dish towel. Allow to rise in a warm place until the dough has doubled in size (or more), 2 to 4 hours, depending on the temperature.
Preheat the oven to 425°F. Drizzle another tablespoon over each ball of dough, and using your fingers, press the dough all over to form dimples. Sprinkle with flaky salt and bake until golden brown and crispy, about 25 minutes.
Remove from the oven and let cool on cooling racks for 5 to 10 minutes before serving.
1-2 romain lettuce hearts
1-3 cucumbers (depending on size)
1-2 bell peppers - optional
1/4-1/2 cup kalamata olives
1/2 cup feta cheese crumbled (I like he Bulgarian kind)
1/3 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoon dry herbs such as oregano and thyme