This savory focaccia combines floral sakura with caramelized onions and rich, creamy camembert.
Ingredients for the bread
- 3g yeast
- 270ml warm water (100°F/38°C)
- 330g all purpose flour
- 20g okara (soybean pulp) powder
- 5g salt
- 3 tbsp, plus more for greasing equipment, olive oil
Ingredients for the toppings
- 10-15g (stems included) salt pickled sakura
- 50g (about half a small wheel) Camembert cheese
- 1 tsp flaky sea salt
Ingredients to cook onions
- Half, sliced thinly, yellow onion
- Olive oil, for sauteing
- 1 tsp salt
- 2 tsp granulated sugar
- In a small bowl, mix together the yeast and warm water to allow the yeast to bloom. Meanwhile, in a larger bowl, mix together the flour, okara powder, and salt
- Once the yeast has bloomed (the water surface is foamy), add the liquid mixture into the dry mixture. Stir together for one minute using either a wooden spoon or a stand/handheld mixer with a dough hook. Dough will be shaggy.
- Add two tablespoons of olive oil into the dough and "knead" for about 5 minutes. Every once in a while, scrape down the sides of the bowl to help keep the dough cohesive. The dough will be sticky and wet.
- Grease another bowl with olive oil and pour the dough in, brushing a bit of olive oil on top. Cover and keep in a warm space, allowing the dough to double in size, approximately 2-3 hours.
- Once doubled, transfer risen dough to a sheet pan lined with parchment paper and a thin coating of olive oil, and gently spread out the dough with a rubber spatula at even thickness. Cover again so the dough does not dry out while you prepare the toppings.
- Preheat the oven to 180°C or 350°F.
- Soak the salt pickled sakura in a bowl of cold water for 5 minutes to rinse off the excess salt. Carefully remove blossoms from the bowl and gently pat dry. Do not squeeze dry, as this may damage the blossoms. If the blossoms are connected at the stem, you may wish to separate and slightly trim the stems.
- Sauté the onions on medium heat with the olive oil. Season with salt. When the onions are translucent and soft, sprinkle the sugar in and continue to saute for a couple of minutes, turning the heat off and setting aside.Take care to not brown the onions, as they will caramelize in the oven.
- Divide the camembert into about 9-10 small slices, keeping the outside rind intact.
- Ensure your hands are clean, and then drizzle the remaining tablespoon of olive oil onto your fingers and over the pan of dough. Gently dimple the dough with your fingers and then evenly spread out the toppings across the pan, pushing some pieces in along the way. Sprinkle with flaky sea salt and place into the oven for approximately 30-40 minutes, or until golden brown and the internal temperature of the focaccia comes to 85°C or 190°F.
- Cool for 30 minutes on a cooling rack and cut into even slices. Store in an airtight container for up to a week.
Recipe available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.