During St. Patrick’s Day, a friend of mine made scallion oil bagel bombs using my Overnight Sourdough Cream Cheese Stuffed Bagel Bites recipe. She said the bagels didn’t come out as green as she hoped (for the holiday), which surprised me because before this, I was only aware of brown scallion oil, like the ones used in scallion oil noodles. After looking more into scallion oil, I was surprised at how green the oil can actually be. A couple of weeks later, I saw a chive oil recipe shared by @thezettbistro. The process looks very simple, so I used it to create my own scallion oil. The color of the oil came out such a beautiful green that I couldn’t resist putting it on everything! And thus, this scallion oil sourdough focaccia is born.
This Scallion Oil Sourdough Focaccia, adorned with scallions, sesame seeds, and flaky sea salt, is baked in a muffin tin, creating perfectly portioned appetizers. The flavor of the focaccia reminds me of scallion pancakes but more scallion forward 😋. I think the next time I’ll mix in some five spice for extra flavor, but the simplicity scallion forward punch of this focaccia with just salt is also amazing as is.
Scallion Oil Sourdough Focaccia Muffins
Equipment
- mixing bowl
- sauce pot
Ingredients
Focaccia
- 25 g sourdough starter / leavain
- 212 g water
- 5 g kosher or sea salt
- 250 g organic unbleached all purpose flour
Scallion Oil
- 60 g scallions roughly chopped
- 400 ml olive oil or neutral oil
Focaccia topping
- scallion oil (from above)
- 1 scallion chopped
- toasted sesame seeds
- Maldon flakey sea salt
Instructions
Day 1: Make the focaccia dough
- Mix together sourdough starter, water, and salt. Add flour and mix until a sticky dough forms. Cover and let it rest for 30 minutes.
- Stretch and fold the dough, about 5-6 times. You'll noticed it is a lot smoother now. Drizzle the top with olive oil, cover and let the dough rise on the kitchen counter overnight (about 8-12hrs). Meanwhile, make the scallion oil
Day 1: Make the scallion oil
- Add roughly chopped scallions and oil into a food processor or blender and processed until everything looks well blended and almost smoothie like.
- Pour the mixture in a sauce pot and let it simmer over medium heat, gently stirring, until the scallions turn bright green (about 5-10 minutes).
- Place the pot in a bowl of ice water and stir the oil to quickly cool it down and stop the cooking process. Once the oil is at room temperature, pour it over a strainer or coffee filter to strain out all of the scallion pulp. Twist and squeeze all of the oil out.
- Bottle and store it in the fridge until it is ready to use.
Day 2: Bake the focaccia
- Coat a muffin tin with olive oil. Evenly divide the focaccia dough between the cups, drizzle with olive oil, and let it rise in the oven (turned off) for 4-6hrs.
- Remove the proofed focaccia dough out of the oven and preheat the oven to 425F.
- Drizzle the focaccia dough with scallion oil and top it with chopped scallions and sesame seeds. Dimple the dough with your fingers and then finish off the focaccia doughs with a sprinkling of flakey sea salt.
- Bake the focaccia on the middle rack in the oven for 20 minutes or until the the top of the focaccia turn golden.
- Remove it from the oven and let it cool and enjoy!
