Smoked Baby Clam and
Onion Focaccia
Smoked Baby Clam
and Onion Focaccia
Ingredients
- 1 1/3 cups warm water
- 2 tsp granulated sugar or honey
- 1 tbsp active dry yeast
- 3 ½ cups all-purpose flour
- ¼ cup extra virgin olive oil, plus more for drizzling
- ½ medium red onion, sliced
- 2 tsp kosher salt, plus more for sprinkling
- 1 can Crown Prince Natural Smoked Baby Clams in Olive Oil, drained
Directions
Preheat oven to 425°F.
In a large measuring cup combine water, sugar and yeast. Allow to bloom, approximately 5-10 minutes. Set aside.
In the bowl of a stand mixer combine flour, olive oil, and yeast mixture. Using a dough hook, turn mixer to low and knead the dough for at least five minutes. Add half of the sliced onions and half of the smoked clams. Knead again on low for another 5 minutes. Remove dough from mixer bowl and transfer to a mixing bowl that has been rubbed with olive oil. Cover the bowl tightly with plastic wrap and allow the dough to double in size.
When the dough has doubled in size, transfer the dough to a ¼ size sheet tray that has been rubbed with olive oil. Spread the dough out to fully cover the sheet tray. Top with remaining sliced onions and smoked clams. Create dimples in the dough by pressing down on the dough with your fingertips. Cover with plastic wrap and allow the dough to proof for at least 30 minutes.
When the dough is ready, drizzle with olive oil and sprinkle with salt. Place in the oven and bake for about 30 minutes, or until bread is golden brown.
Remove from oven and allow to completely cool before slicing and serving.
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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