Summertime Scallion Focaccia

Summertime Scallion Focaccia

Makes one 10 inch cast iron skillet 



For the focaccia

1 1/3 cup warm water 

2 tsp sugar or honey

2 tsp yeast

3 1/2 cups bread or all purpose flour

1/4 cup olive oil and 1 tbsp to oil pan

2 tsp sea salt, plus more to season


For the toppings

2 extra large, or 4 small scallions, sliced lengthwise into thin strips

A handful of cherry tomatoes, cut in half

200g cream cheese (I used Arla organic)

Juice from 1 organic lemon

¼ tsp salt

2 tbsp olive oil

2 garlic cloves, finely minced

Zest from 1 organic lemon

Salt and pepper



For the focaccia

Proof the yeast. Add warm water, sugar, and yeast to a small bowl. Give the yeast a quick stir to mix it in with the water then let it sit for 5-10 minutes until the yeast is foamy.

Add flour and salt to a large bowl. Pour in yeast mixture and ¼ cup olive oil. Mix and knead by hand until all the ingredients are incorporated – about 8 minutes. Shape the dough into a ball and cover with a  little olive oil. Put in a clean bowl, cover and let proof for 1 hour , somewhere warm. It should double in size.

Oil a 10 inch cast iron skillet using 1 tbsp olive oil evenly, including up the sides. Punch the dough down and then turn it out onto the skillet. Spread dough out using your fingers, pushing them down in the dough to make dimples. Press so your fingers go right to the bottom. Do this until the dough is spread out evenly. Cover with a damp cloth and let rise at room temperature for another 20 minutes.

Preheat oven to 400 degrees F.


For the toppings

While the focaccia is rising place 200g of cream cheese in a bowl. Add juice from 1 lemon and ¼ tsp salt, mix and set aside.

Add 2 tbsp olive oil to a small bowl. Add your finely grated or finely minced garlic to the bowl and stir. Set aside.

Slice your scallions as thinly as you can, lengthwise.

Cut your cherry tomatoes in half.


To assemble

When your focaccia is finished proofing remove the cloth and the spread cream cheese mixture out evenly over dough. Arrange scallions and cherry tomatoes on top, pressing in slightly.

Drizzle with olive oil and garlic mixture.

Bake at 400 degrees F. for 35-40 minutes.

Remove from the oven and let cool for 10 minutes. Using a zester, add lemon zest on top and sprinkle with sea salt and freshly ground black pepper.

Serve warm.