How to Make Focaccia w/ Whipped Lardo 🐖🍅 (from the Bear) FULL RECIPE BELOW ⬇️ INGREDIENTS: 4 large savoura tomatoes 250mL olive oil + more as needed (for the tomato oil) 200g lardo 1 tsp white wine vinegar 1 clove garlic 1 bunch basil 1 cup maldon salt (or another large, non-iodized salt) (See note below for focaccia ingredients) FOCACCIA: For the focaccia, I used @_lacebakes_ same-day focaccia recipe. Go check out her video for the full instructions & ingredient list 👇 https://vt.tiktok.com/ZSCoQu9Yt/ Her recipe yields two perfect focaccia "loafs" as shown in my video. The only differences are as follows: 1. After the first 1-1.5 hr proofing period, divide the dough into two equal pieces, and perform the final stretch & shaping of the dough separately. 2. Do not add flaky salt or any other garnish before baking. 3. Bake the focaccia for an extra 10-15 minutes, because it is much thicker. I also recommend adding another drizzle of olive oil after the first 20 minutes in the oven. TOMATO OIL & POWDER 1. Bring a large pot of salted water to a boil. Prepare a large ice bath off to the side. Cut a small "X" on the bottom of your tomatoes. Blanch your tomatoes for 5-10 seconds, then immediately shock them in ice water. 2. Once cool, peel your tomatoes and keep the peels to the side (for your tomato powder). Discard the green stems. 3. Pre-heat your oven to 400 degrees Fahrenheit. Slice your skin-less tomatoes into 1/2 cm thick slices. On two trays lined with parchment paper, add a drizzle of olive oil and spread out your tomato slices. Add one more drizzle of olive oil. Transfer your tomatoes to the oven for 15-20 minutes, or until most of the moisture has been released from your tomatoes. 4. Lower the heat in your oven to 325 degrees Fahrenheit. Transfer your tomatoes back into the oven, and cook for another 20 minutes, flipping them half way through. At this point, your tomatoes should have shrunk dramatically, and be slightly caramelized & chewy. 5. Lower the heat on your oven once more to 175 degrees Fahrenheit. Add your tomatoes back into the oven, and continue to dry them out until they have the texture of sun-dried tomatoes. You want almost zero moisture left. While you are doing this, you can also spread out your tomatoes skins on a tray lined with parchment paper. Transfer them to the oven for 15-20 minutes, or until they are dry and brittle. 6. Transfer your chewy roasted tomatoes to a blender, and cover with enough olive oil to barely submerge them (~250mL). Blend on high for 2-3 minutes, or until your blender is warm to the touch & you see steam coming out the top. Strain your oil through a strainer lined with cheesecloth, & save the solids for another use. 7. When fully cool, blend your dried tomatoes skins in a spice blender until they are a powder. Transfer the powder to a small fine-mesh strainer for dusting. WHIPPED LARDO: 1. Dice your lardo, cold from the fridge, into ~1/2 cm dice. Add the lardo to a blender along with your vinegar & 1 clove grated garlic. Prepare a small bowl off to the side over ice. Blend your lardo until it’s smooth & spreadable. However, do not over blend, as the lardo will melt if over-heated. Transfer the lardo to your chilled bowl, and whisk vigorously for 30 seconds or so to incorporate air & cool down the lardo. BASIL SALT: 1. Add your basil leaves to a blender, and blend until roughly chopped (approx. 10 seconds). Add your salt, and continue to blend until your basil & salt are well combined. However, do not over a blend, because you want your salt flakes to stay as large as possible. You are looking for a light green colour. If too dark, add more salt. 2. Spread your salt onto a small tray lined with parchment paper, and dry out in a 175F degree oven for 10-20 minutes, or until your salt is no longer wet or clumpy. #focaccia #lardo #thebear #homecooking #Recipe - @thestrongcook