Sesame-Scallion Focaccia
An artful bake topped with toasted sesame seeds, scallions, bell peppers and pickled chive blossoms
Want to reconnect with your inner artist? Try out this recipe that uses freshly baked bread as a canvas.
Decorated with toasted sesame seeds, scallions, bell peppers and pickled chive blossoms, Jen Child’s striking Sesame-Scallion Focaccia is an ode to her grandmother, who made kimonos, and pairs nicely with a drizzle of chili crisp.
Equal parts artful and flavourful, it earned her the title of Star Baker for Arts & Crafts Week in Season 8 of The Great Canadian Baking Show.
Sesame-Scallion Focaccia
By Jen Childs
Ingredients
Dough:
- 3⅔ cups (520 g) all-purpose flour
- 1⅓ cups (160 g) bread flour
- 1 tbsp salt
- 2¼ tsp (one 8-g package) instant yeast
- ½ tsp pepper
- ½ cup (70 g) toasted sesame seeds
- 1 tbsp squid ink powder
- 1½ cups warm water
- 3 tbsp olive oil
- 1 tbsp toasted sesame oil
- 100 g sourdough starter
- 1½ cups (about 1½ bunches) scallions, finely chopped
- Olive oil, as needed
Pickled Chive Blossoms:
- ½ cup (20 g) chive blossoms
- ¼ cup rice wine vinegar
- ¼ cup water
- Pinch of salt
- Pinch of sugar
Topping:
- 3 mini red bell peppers
- 3 mini orange bell peppers
- 3 mini yellow bell peppers
- ¼ cup (35 g) white sesame seeds
- Flaked sea salt
- Olive oil, as needed
- Chili crisp, optional
Preparation
Dough:
Place the flours, salt, yeast, pepper, sesame seeds and squid ink powder in the bowl of a stand mixer, and mix until well combined.
Add the warm water, olive oil, sesame oil and sourdough starter to the mixture. Fit the stand mixer with a dough hook, and knead on medium until smooth and soft, 6 to 8 minutes, adding in the chopped scallions during the last minute.
Oil a rimmed half sheet pan, place the dough on top and let it rest for 20 minutes.
To create a kimono-shaped mould, line another baking sheet with parchment paper, then arrange a combination of tin foil and loaf pans on top, as shown below. Oil any surfaces that will touch the dough, and position the rested dough inside. Alternatively, gently stretch the rested dough into your desired shape.
Coat the dough generously with olive oil, then use fingers to create dimples across the top. Cover with a clean kitchen towel and place in a warm room to proof until doubled in size, about an hour to an hour and a half.
Pickled Chive Blossoms:
While the dough is proofing, place the chive blossoms in a bowl. Heat the vinegar and water in a small saucepan until simmering, then add the salt and sugar, and stir until dissolved. Pour the mixture over the blossoms to cover, and set aside to cool.
Assembly:
Heat oven to 450 F. Set an oven rack in the bottom third of the oven.
Thinly slice the bell peppers into a variety of strips and decorative shapes.
Remove the chive blossoms from the pickling liquid, dry with a paper towel, and set 3 or 4 aside. Arrange the rest of the chive blossoms, cut peppers and toasted sesame seeds on the dough as shown or as desired. Drizzle with more olive oil and sprinkle with flaked sea salt.
Bake until the bottom of the bread is crisp and a digital thermometer inserted in the centre reads between 200 and 210 F, about 25 to 30 minutes.
Allow the bread to cool slightly, then transfer to a wooden cutting board or flat serving plate and drizzle with chili crisp, if desired. Garnish with the reserved chive blossoms.
Makes one focaccia
