Carrot Cake Focaccia
Serves 10
120 mins prep
25 mins cook
720 mins Fermenting time
0 mins total
This is what spring dreams are made of. It's the perfect dish to bring to an easter brunch or have as a Sunday treat. It's a fluffy, sweet, naturally fermented focaccia dough topped with shredded carrots, candied walnuts and then drizzled with a smooth cream cheese icing.
Focaccia Dough
Candied Walnuts
Cream Cheese Icing
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In the morning, feed your sourdough starter
In the afternoon, when your starter has doubled and is at peak, assemble your dough by whisking together the starter, water, and honey until the starter is dissolved and a milky liquid forms.
Add the all purpose flour, whole wheat flour, and salt to the bowl and mix together until a shaggy dough forms. Cover and let rest for 30 minutes.
After 30 minutes, pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi - smooth dough forms.
Cover and let rest for another 30 minutes.
Perform two more sets of stretch and folds, 30 minutes apart. This will strengthen the gluten and create a smooth dough.
Cover with a damp bowl cover/ tea towel and let rest on the counter overnight for 10 - 12 hours.
The next morning your dough should have doubled in size with visible bubbles. This is a sign of good fermentation!
Pour about 1 tablespoon of olive oil to the bottom of your cast iron pan or baking dish and transfer your focaccia dough directly on top. Turn your dough over so it is evenly coated in a light layer of olive oil. Lightly stretch the dough out so it touches the sides of the pan and cover with a damp tea towel.
Let your focaccia dough rest for 1-2 hours until it's puffy and has doubled in size. While it's resting, make your candied walnuts.
Preheat your oven to 425 degrees.
When the dough has doubled in size, add the shredded carrots and candied walnuts directly on top of the dough. Lightly oil the tips of your fingers and dimple the top of the dough, while your dimpling finish stretching the dough so it is flush with all sides of the pan.
The carrots and walnuts should be evenly distributed across the surface of the dough.
Bake at 425 for 25 minutes.
While the focaccia is baking, make the cream cheese icing.
Let the focaccia cool for 10 - 15 minutes, then pour the cream cheese icing directly over the top.
Remove the focaccia from the pan and onto a large cutting board, let cool for 10 more minutes before slicing.
Enjoy with coffee at breakfast, or as a dessert! There is no wrong way to eat this dish.
Candied Walnuts
In a small pan over medium low heat, melt the butter and brown sugar together until the sugar has dissolved. Add in the chopped walnuts and stir continuously for 4-5 minutes until the walnuts are covered in the sugar and slightly toasty. Set aside.
Cream Cheese Icing
In a small sauce pan, add in the cream cheese, maple syrup and heavy cream until the cream cheese is soft. With an immersion blender, blend all the ingredients together until smooth and set aside.
