Focaccia

Infused with our signature Afghan Masala, this focaccia offers a rich, aromatic flavor that’s perfectly complemented by sweet raisins, caramelized onions, creamy ricotta, and a drizzle of honey. Each bite is a harmonious blend of savory and sweet.

Servings

8

Prep Time

28 Hours

Cook Time

70 Min

Ingredients

4 cups flour

4 tbsp Noshejan Afghan Masala + more for dusting

2 tsps instant yeast

2 cups room temperature water

Olive oil

2 tbsp butter

1 large onion, halved and sliced

1 cup ricotta

1 cup raisins

Honey to dizzle

Instructions

Combine flour, Noshejan Afghan Masala, and yeast in a large mixing bowl. Gently mix together. Add the water and gently mix together until thoroughly combined. Drizzle a little olive oil over the dough and gently rub all over the dough.

Cover the bowl with plastic wrap and refrigerate for 24 hours.

Soak the raisins in enough water to cover. Set aside.

In a pan, heat the butter over medium heat. Add the onion and cook for 45 minutes, stirring often. Allow to fully caramelize but not burn. Remove from heat and set aside.

Fully grease a sheet pan or line with non-stick silpat or parchment paper.

Punch down the dough and roll it into a ball. Grease the dough with more olive oil. Place it on the sheet pan and allow it to rest for 4 hours, uncovered.

Preheat the oven to 425°.

Grease the dough one more time with a little olive oil. With your fingertips, begin to stretch out to fit the sheet pan. Poke dimples into the dough.

Evenly top with caramelized onions, dollops of ricotta, and drained raisins. Sprinkle with Noshejan Afghan Masala.

Bake for 25 minutes. Remove from heat and allow to cool for 10 minutes on a cooling rack.

Drizzle with honey and serve warm.