Like most Jewish traditions, celebrating the eight nights of Hanukkah involves frying and baking special dishes that symbolize the story of the holiday. In my family, we’ve added our own tradition of stories, giving each other books as the festival comes to a close. Last year my sister gave me a cookbook with this delicious miso focaccia recipe, which inspired my mom and me to secretly bake a Hanukkah version for the final night.

Our focaccia design represents our menorah (red bell peppers, pesto and mushrooms) with all nine candles lit (scallions, tomatoes and shallots) in a swirling glow (yellow bell peppers and a sprinkling of sesame seeds).

Have fun remixing the recipe in your own way!

This recipe comes from Kat Lieu’s cookbook Modern Asian Baking at Home.
Focaccia:
  • 2 cups (250 g) all-purpose flour
  • ~2 cups (275 g) bread flour
  • 1½ heaping tbsp (24 g) miso
  • 5 garlic cloves, minced (optional)
  • 12 fl oz (355 g) warm water, around 110°F (43°C)
  • 1 packet (2¼ tsp, or 7-8 g) active dry yeast
  • 1 tbsp (20 g) honey
  • high-quality extra virgin olive oil, for drizzling and greasing the pan (keep the bottle nearby)
  • 1 tbsp (15 g) sesame oil (optional)
Optional toppings:
  • 2 scallions
  • 1 tsp toasted sesame seeds
  • 4 cherry tomatoes, sliced into halves
  • 1 shallot, cut crosswise
    into full rings
  • toasted sesame seeds for sprinking
Directions
  1. In a large bowl, combine the all-purpose flour, bread flour, miso, and optional garlic. In a separate bowl, combine the warm water, yeast, and honey. Set aside for 10 minutes. If you see foams and bubbles, the yeast is alive. Add the yeast mixture to the flour. Using a flexible spatula, thoroughly mix until well incorporated and a dough forms. Brush a tablespoon (15 g) of olive oil over the entire surface of the dough. Cover and rest for 30 minutes.
  2. Wet your hands. To stretch and fold the dough, take one corner of the dough, stretch it up high (vertically) without tearing, and fold it over the dough. Rotate the bowl 90 degrees and take another corner and repeat. Continue to do this for about 3 minutes. Then cover and refrigerate for 18 to 24 hours.
  3. Generously grease a 9 × 13-inch (23 × 33 cm) baking pan with about 2 tablespoons (30 g) of olive oil. Rest the dough at room temperature for 10 minutes. Turn the dough out onto the pan. With clean hands, press and spread out the dough evenly into all four corners of the pan. Cover and proof until puffy, about 2 to 4 hours.
  4. About 30 minutes before baking, preheat the oven to 425°F (220°C, or gas mark 7) and place a rack in the center. Apply about 2 tablespoons (30 g) olive oil to the dough. Finger-stipple the entire dough (without tearing) to make divots for the olive oil.
  5. Drizzle the optional sesame oil. Decorate with the optional toppings of choice.
  6. Bake for 25 to 28 minutes, until lightly golden brown and crispy on top. Remove from the oven and cool on a wire rack. Slice into even strips. Lightly sprinkle with sea salt flakes and serve warm.

If you’d like to spice things up, try adding a little chili crisp oil (instead of sesame oil) to the dough prior to baking. Skip the honey for a vegan focaccia.