Black Tahini Focaccia Toast

Ingredients

BLACK TAHINI FOCACCIA TOAST

(78 g / 2 ¾ oz) Black Sesame Focaccia Bread, slice, toasted
(53 g / 1.9 oz) Lemon Avocado Hummus
(33 g / 3-4 ea) Avocado chunks, fresh, 1″ cubed
(19 g / 6-7 ea) Cherry or grape tomatoes, sliced
(24 g / 1 ½ T) Goat Feta Whip
(5 g / 4-6 ea) Radishes, thinly sliced
(6 g / 8-10 ea) Chickpeas, crispy fried
(5 g / ½ oz) Sweet bell peppers, sliced
(1 g / 4-5 ea) Greens or microgreens for garnish

BLACK SESAME FOCACCIA BREAD

(7 g / ¼ oz) Yeast, active dry
(680 g / 2 ¼ cups) Water
(780 g / 6 cups) Flour, hard red spring
(110 g / ½ cup) Olive oil, extra virgin
(17 g / 2 T) Black sesame powder
(174 g / ¾ cup) Black tahini
(15 g / 1 T) Salt, kosher
(25 g / 2 T) Olive oil, extra virgin
(60 g / ¼ cup) Saltwater (16:1 salt to water solution by weight)
(60 g / ¼ cup) Black tahini
(9 g / 1 T) Black sesame seeds
(18 g / 1 T) Salt, sea flake

LEMON AVOCADO HUMMUS

(146 g / ½ cup) Lemon hummus
(170 g / 6 oz) Avocado
(7 g / 1 tsp) Salt, kosher

GOAT FETA WHIP

(227 g / 8 oz) Goat cheese, plain
(227 g / 8 oz) Feta cheese

Equipment

Mixer with dough hook

Further Details

Chef: Ian Ramirez
Active Time: 15 minutes
Total Time: 1.5 hours

Black Tahini Focaccia Toast

This elevated version of avocado toast can be served in high-end applications, with its stunning presentation and a depth of flavor that tahini and sesame lend to the bread. This one is topped with Lemon Avocado Hummus, fresh avocados, whipped goat and feta cheeses, fried chickpeas, and fresh garden vegetables.

Directions – Black Tahini Focaccia Toast

1. Place toasted focaccia on a plate.

2. Spread avocado hummus on toasted focaccia.

3. Top with 3-4 chunks of avocado.

4. Place tomato slices next.

5. Cut the tip of the pastry bag with the Goat Feta Whip. Squeeze about 6-7 dots throughout.

6. Top with 4-6 radish slices.

7. Add 8-10 chickpeas and bell pepper atop.

8. Garnish with microgreens

Directions – Black Sesame Focaccia Bread

1. Activate yeast in 113 grams of water to create a slurry.

2. In the bowl of a stand mixer, combine the remaining water with the flour, olive oil, black sesame powder, and black tahini.

3. Add the slurry to the bowl of the stand mixer and mix for 30 seconds on first speed with the dough hook attachment.

4. Add the salt to the mixture and continue to mix for about 90 seconds on first speed.

5. Increase the mixer to second speed and mix for 7-8 minutes.

6. Remove dough from the mixer and place in a greased container with a lid. Be sure to leave enough room in the container for proofing.

7. Proof dough until doubled in size. Perform 2 folds in the container. Remove from the container, split into two even portions, and place on 2 well-oiled ¼ sheet pans.

8. Stretch out to corners and let rest for 5 minutes. It will most likely spring back a bit.

9. Once rested, massage the dough back to the edges of the pan, being sure that it fills the pan. Let rest for 30 minutes.

10. Drizzle with olive oil. Brush with saltwater and dimple with fingertips. Top with tahini, sesame seeds, and flake salt.

11. Bake at 450°F for 18-20 minutes.

YIELD: 2 – 1/2 sheet pan loaves

SHELF LIFE: 1-2 days

Directions – Lemon Avocado Hummus

1. Place all ingredients in a food processor and blend until smooth. Reserve in a covered bowl.

YIELD: 316 g / 16 oz

SHELF LIFE: 3-4 days refrigerated

Directions – Goat Feta Whip

1. Place cheese in a food processor and blend until smooth. Transfer to a disposable pastry bag.

YIELD: 454 g / 16 oz

SHELF LIFE: 7 days refrigerated