Spicy MiSOgood Rosemary Focaccia
2 1/4 Cups Warm Water, Divided
1 Tablespoon Granulated Sugar
1 (1/4 Ounce) Packet (2 1/4 Teaspoons) Active Dry Yeast
5 1/4 Cups All-Purpose Flour
1/4 Cup MiSOgood Spicy Miso
1 Teaspoon Salt
2 Tablespoons Olive Oil, Divided
2 Tablespoons Aquafaba
1 Tablespoon Fresh Rosemary, Roughly Chopped
1/2 Teaspoon Crushed Red Pepper Flakes
In a large bowl, mix together 1/4 cup of the warm water, sugar, and yeast. Allow 10 - 15 minutes for the yeast to reactivate, becoming foamy and aromatic. Add 2 more cups of water along with half of the flour. Stir vigorously with a sturdy spoon or spatula until incorporated. Introduce the remaining water, flour, and miso, mixing well. Continue to stir aggressively for 5 - 8 minutes to beat out any remaining lumps. The mixture should be somewhat loose and sticky, more like elasticized cake batter than typical bread dough.
Coat a second large bowl with 1 tablespoon of oil. Transfer the mixture to the greased bowl, cover, and stash in the fridge overnight. Give it at least 12 hours, and up to 3 days, to develop the best flavor.
When you're ready to bake, thoroughly coat a half sheet pan with 1 tablespoon oil, making sure every corner and side is fully covered. Turn the dough out onto sheet pan and use your hands to gently press it out to evenly fill to space. You may want to lightly grease your hands if the mixture is unmanageably sticky.
Let rest at room temperature for 30 - 45 minutes, until doubled in volume. Begin preheating your oven to 450 degrees during the final 15 minutes of rising.
Gently brush the aquafaba over the raw dough using a pastry brush, making sure to coat the surface evenly. Sprinkle rosemary and crushed red pepper flakes all over, pressing them into the dough gently with your finger tips.
Bake in your preheated oven for 20 - 25 minutes, until golden brown all over. Let cool for at least 15 - 20 minutes before slicing into rectangles or squares, as desired. Enjoy warm or at room temperature.
Makes 16 - 20 Servings
Notes: Store leftovers in an airtight container at room temperature for up to 3 days. Alternately, to freeze, wrap individual portions in plastic wrap, stack in an airtight container, and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap lay the pieces out on an ungreased sheet pan. Reheat in a 350 degree oven for 10 minutes, or until warm all the way through.
