Summer is here and that means that farmer’s market season is in swing! I’ve been traveling quite a bit already this year with more travel plans in the future, so it didn’t make sense to commit to a CSA for the summer. I’ll be bopping around the city to all the different markets to find all the seasonal farm fresh goodies.
The other week I went to my first farmer’s market of the summer, the Snohomish Farmer’s Market! It’s located right in the downtown Snohomish area and there are so many vendors there that I circled multiple times. Spring onions were wildly large and I ended up with a lot more than I thought I could eat. These spring onions were Walla Walla sweet onions, the Washington competitor to the South’s Vidalia onion. These ended up being so fragrant and tasty mixed into a focaccia.
Ingredients
Spring onions – I used the Walla Walla ones I found at the farmer’s market, but this bread would still be lovely with onions that you may find at the grocery store.
Chili crunch – I’m loyal to what I think is the OG crunchy chili sauce, the Lao Gan Ma Spicy Chili Crisp, but this could be substituted for any other chili oil. The Momofuku sauce is delicious (and expensive) and I’ve also heard the Trader Joe’s variation is lovely. If all else fails, mix together some chili oil with red pepper flakes and that works too!
Scallion & Chili Crunch Focaccia
Equipment
- 1 sheet pan
Ingredients
- 2 1/2 cups warm water
- 4 1//2 tsp yeast dry active
- 2 tsp honey
- 4 tsp salt
- 5 cups all-purpose flour
- 1 cup sliced green onion
- 4 tbsp chili crunch
- 4 tbsp olive oil + extra for pan/bowl
Instructions
- Bloom yeast in warm water and honey. Mix together and allow to sit until mixture begins to foam.
- Add flour, salt, and slice scallions. If using a stand mixer, use the hook attachment.
- After mixing, I usually will leave the dough in the same bowl, pour some oil into the mixing bowl, targeting the sides of the bowl, making sure to coat the ball of dough. I use the spatula to separate the dough from the sides of the bowl to ensure that the oil has a chance to drip between all parts of the dough and the bowl.
- When ready to bake, generously coat a sheet pan in olive oil and empty dough onto sheet pan.
- Let come up to room temperature ~30 minutes.
- Using hands, spread and stretch dough to cover entire sheet pan. Dimple dough with fingers.
- Mix together chili crunch & olive oil and drizzle over the top of the dough.
- Sprinkle top with flakey salt.
- Bake for 20-30 minutes at 450F until crispy and browned.
- Enjoy!
My classic breads: My Favorite Focaccia or Sourdough