The Best Focaccia Bread Recipe | Chef Joshua Weissman

Ingredients

• 900g bread flour
• 720g water, warmed to 90°F (32°C)
• 5g instant yeast
• 16g fine sea salt
• Flakey salt, to taste
• Extra-virgin olive oil, for greasing + drizzling
• ½ cup (70g) Castelvetrano olives, pitted and sliced into quarters
• 1 fuji apple, ¼” (.6 cm) dice
• Zest of half a lemon
• Extra-virgin olive oil, to taste
• 1 Tbsp (15mL) lemon juice
• Fresh focaccia
• Kewpie mayo, to taste
• 1 lb (454g) deli turkey, thinly sliced
• 1 lb (454g) mortadella, thinly sliced
• 2 cups (40g) arugula
• Lemon juice, to taste
• 4 balls burrata
• Relish
• ½ cup (12g) basil leaves