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Explore Recreating Radio Bakery's Iconic Topped Focaccia with 157,540 views, 1,741 likes, and 127 comments. Experience the impact of this video content that has captured audience attention.

GET THE FULL RECIPE FOR RADIO BAKERY FOCACCIA BELOW Martin visits one of his favorite spots: NYC's Radio Bakery, where they make incredible topped focaccia. This maximal take on focaccia sports a fluffy crumb and a healthy heap of delicious flavors on top. In this video, Martin talks with Radio's owner Kelly Mencin about her style of focaccia – then we create an at-home version, loaded with onions and smoked cheddar. SHOP THIS RECIPE Fabulous Focaccia Pan https://bakewith.us/0yfxk779 Dough Rising Bucket https://bakewith.us/u9e1en6e Brod & Taylor Bread Steel https://bakewith.us/f6y8bn6l Fresh Sourdough Starter https://bakewith.us/fen40bsb Glass Sourdough Crock https://bakewith.us/o2ayg24k Bread Flour https://bakewith.us/vw698uct Whole Wheat Flour https://bakewith.us/awbalnzo Bowl Scraper https://bakewith.us/kic8figd RECIPE FOR RADIO BAKERY FOCACCIA Time Prep: 20 minutes Bake: 19 to 25 minutes Total: 24 hours Ingredients: Preferment 14g ripe sourdough starter 68g water, cool 59g King Arthur Unbleached Bread Flour 10g King Arthur Whole Wheat Flour Dough  205g King Arthur Unbleached Bread Flour 6g (1 teaspoon) table salt  2g (3/4 teaspoon) instant yeast 150g water, warm (90°F to 110°F)  13g (1 tablespoon) extra-virgin olive oil preferment, from above For the pan and topping  17g (1 tablespoon plus 1 1/2 teaspoons) extra-virgin olive oil; divided 225g thinly sliced onion, about 2 cups 113g smoked cheddar cheese, grated 3g (1/2 teaspoon) table salt 2g (1 teaspoon) chili flakes, optional Instructions:  To make the preferment: In a small bowl, stir together the sourdough starter, water, and flours. Cover and rest at room temperature until doubled, about 12 to 16 hours. To mix the dough: In a medium bowl, add the flour, salt, and yeast, stirring briefly to combine. Add the water, oil, and preferment and stir until thoroughly combined. Transfer the dough to a lightly greased square or rectangular two-quart container, cover, and set aside for 15 minutes.  To perform a bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've worked your way around the container, about 8 to 12 times. Flip the dough over in the bowl so that the smooth side is up. Cover and let the dough rest for 15 minutes. Repeat the bowl fold followed by a 15-minute rest for a second time. Repeat the bowl fold followed by a 15-minute rest for a third time.  Repeat the bowl fold for a fourth and final time. Cover and let the dough rise at warm room temperature (70°F to 75°F) for 1 1/2 to 2 hours, until nearly doubled in size.  To prepare the pan: Once the dough has risen, add 13 grams (1 tablespoon) of the olive oil to a 9" square pan (a Fabulous Focaccia Pan works well here) and spread evenly across the bottom and up the sides. Gently transfer the risen dough to the prepared pan. Flip the dough to coat in oil. Gently dimple the dough to help it fill the pan.  Cover the pan and let the dough rise at warm room temperature until it’s marshmallowy and jiggly, 1 1/2 to 2 hours. About 45 minutes into the proofing time, prepare the oven for baking (next step). Preheat the oven to 475°F with racks in the upper and lower thirds. Place a baking stone or steel on the lower rack. For best results, use the convection bake setting, preheat for at least 45 minutes, and confirm the temperature of the baking surface with an infrared thermometer. Once the dough has risen, gently dimple the dough toward the corners of the pan. Place the focaccia on the hot steel or stone, and parbake for 9 to 11 minutes until the bottom crust is deep brown and golden (lift up the focaccia with a spatula to check the bottom). While the focaccia bakes, prepare the toppings. For the topping: Toss together the sliced onions, grated cheese, salt, and pepper flakes. Distribute over the focaccia, starting with the perimeter and then filling the center to fully cover. Drizzle the remaining 4g (1 1/2 teaspoons) olive oil over the toppings. To bake: Return the focaccia to the oven, placing it on the top rack, and bake until the cheese is fully melted and the onions are dark in spots, 10 to 13 minutes. If necessary, broil for the final 1 to 2 minutes, watching carefully, to achieve the desired color.  Remove the focaccia from the oven. Release the edges using an offset spatula or bench knife, then slide onto a cooling rack. Garnish as desired with grated hard cheese, chives, or chimichurri sauce.  Storage information: Focaccia is best enjoyed the day it's made. If storing leftovers, wrap loosely in foil, store at room temperature, and reheat before serving.  CREDITS Host: Martin Philip Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Yekaterina Boytsova Editor: Rob Strype Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Executive Producer: Chris McLeod

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