Ingredients
Equipment
Method
- For the Focaccia Bites: In a large bowl, whisk together the flour, yeast, and fine sea salt. Add the lukewarm water and 50ml of olive oil. Stir until a shaggy, sticky dough forms with no dry flour remains. Cover the bowl tightly with plastic wrap and let rest at room temperature for 12-18 hours.
- Generously drizzle a 9x13 inch baking pan with 2-3 tablespoons of olive oil. Using oiled hands, gently scrape the dough into the pan. Turn it to coat in oil, then use your fingertips to gently dimple and stretch the dough to roughly fit the pan. Let rest 10 minutes and stretch again if needed.
- Cover the pan with a damp kitchen towel and let the dough rise for 1-2 hours, until puffy. Preheat oven to 220°C (425°F). Dimple the dough again with your fingertips. Drizzle with another tablespoon of oil, then sprinkle generously with rosemary and flaky sea salt.
- Bake for 20-25 minutes, until deeply golden brown. Let cool in the pan for 5 minutes, then transfer to a wire rack. Tear or cut into rustic bites.
- For the Caprese Skewers: In a small bowl, whisk the store-bought pesto with 2 tablespoons of olive oil to thin it into a drizzle consistency. Set aside.
- Pat the mozzarella balls dry with a paper towel. Thread one tomato, one small basil leaf (folded if large), and one mozzarella ball onto each skewer. Arrange on a serving platter.
- Season the skewers lightly with a pinch of salt and pepper. Just before serving, drizzle the pesto mixture over the skewers, followed by zigzags of balsamic glaze.
- For the Ricotta Crostini: Preheat oven to 200°C (400°F). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8-10 minutes until crisp and golden. Let cool.
- In a food processor or with a hand mixer, whip the ricotta, lemon zest, lemon juice, a pinch of salt, and a tablespoon of olive oil until smooth and slightly fluffy. Taste and adjust seasoning.
- In a small bowl, combine the chopped roasted peppers, minced garlic, oregano, and a drizzle of olive oil. Season with a pinch of salt.
- To assemble, spread a generous layer of whipped ricotta on each crostini. Top with a spoonful of the pepper mixture. Finish with a crack of black pepper and a tiny drizzle of honey or olive oil, if desired.
Notes
Make-Ahead Timeline: The focaccia dough can be made 2 days ahead for its slow rise. Bake the focaccia and prepare the whipped ricotta and pepper topping 1 day ahead, storing separately. Toast the crostini and assemble (but don't drizzle) the Caprese skewers the morning of the party. Assemble all components 1 hour before guests arrive. Presentation: Use wooden boards or simple platters. Scatter fresh herb sprigs, whole nuts, or extra cherry tomatoes around the platters for a lush, abundant look. Storage: Leftover focaccia can be stored in a bread bag at room temperature for 2 days. Assembled crostini are best eaten immediately, but components can be refrigerated separately for up to 3 days.