These golden, pillowy focaccia bites infused with luxurious saffron and studded with crunchy pistachios make an elegant appetizer or side. The aromatic bread combines Italian tradition with Middle Eastern flavors for a sophisticated twist on classic focaccia.
Recipe Details
Ingredients
- 500g bread flour
- 325ml warm water (around 35°C/95°F)
- 7g active dry yeast
- 1 tsp granulated sugar
- 1/2 tsp saffron threads
- 60ml hot water for saffron
- 120ml extra virgin olive oil, divided
- 2 tsp fine sea salt
- 100g shelled pistachios, roughly chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp honey
- 1 tbsp fresh lemon zest
- 1 tsp flaky sea salt for topping
- 1/2 tsp freshly cracked black pepper
Instructions
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Steep 1/2 tsp saffron threads in 60ml hot water for saffron for 15 minutes to release color and flavor. Let cool to lukewarm.
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In a small bowl, dissolve 1 tsp granulated sugar in 325ml warm water (around 35°C/95°F). Sprinkle 7g active dry yeast over top and let bloom for 5-10 minutes until foamy.
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In a large mixing bowl, combine 500g bread flour and 2 tsp fine sea salt. Make a well in the center and add yeast mixture, saffron water (including threads), and 60ml (1/4 cup) of 120ml extra virgin olive oil.
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Mix until a shaggy dough forms, then knead by hand for 8-10 minutes (or use a stand mixer with dough hook for 5-6 minutes) until smooth and elastic.
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Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
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Drizzle 2 tablespoons 120ml extra virgin olive oil in a 23x33cm (9x13 inch) baking pan. Transfer dough to pan and gently stretch to fit, turning to coat with oil.
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Cover and let rise for 30 minutes. The dough should be puffy and fill the pan.
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Preheat oven to 220°C (425°F). Using your fingertips, create deep dimples all over the dough surface.
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Drizzle remaining 120ml extra virgin olive oil over top, allowing it to pool in the dimples. Sprinkle with 100g shelled pistachios, 2 tbsp fresh rosemary, 1 tsp flaky sea salt for topping, and 1/2 tsp freshly cracked black pepper.
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Mix 2 tbsp honey with 1 tbsp fresh lemon zest and drizzle over the top.
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Bake for 18-22 minutes until golden brown and the internal temperature reaches 93°C (200°F).
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Cool in pan for 5 minutes, then transfer to a wire rack. When cool enough to handle, cut into 24 bite-sized squares.
Tips
Saffron Quality: Use high-quality saffron for best results. The threads should be deep red with orange tips. Crush them slightly between your fingers before steeping to release more flavor.
Flour Matters: Bread flour gives the best texture, but all-purpose flour works in a pinch. The focaccia will be slightly less chewy but still delicious.
Dimpling Technique: Really go deep with those dimples - they're not just decorative but help create the characteristic texture and hold the oil and toppings.
Pistachio Prep: Lightly toast the pistachios before adding for enhanced flavor. Save some finely chopped ones to sprinkle on after baking for extra crunch.
Serving Suggestions: Serve warm with whipped ricotta, honey, and a sprinkle of orange zest. Or use as a base for mini open-faced sandwiches with prosciutto and figs.
Make-Ahead: The dough can rise overnight in the refrigerator after the first rise. Bring to room temperature before shaping and the second rise.
Storage: Store in an airtight container for 2 days at room temperature. Refresh in a 180°C (350°F) oven for 5 minutes before serving. Freezes well for up to 1 month.