Spring Focaccia with Built-In Dip Wells
Spring Focaccia with Built-In Dip Wells
Spring baking calls for something lighter, brighter, and made to be shared. This focaccia is exactly that —golden, olive-oil-rich, and built with three bold wells of Oolie dips baked directly into the dough. Instead of serving bread and spreads separately, we pressed deep pockets into the focaccia before baking and filled them with Red Beet Bliss, Yellow Curry, and Mediterranean Tomato. As it bakes, the dips settle into the bread, creating built-in flavor moments that feel effortless but look intentional. It’s completely Dairy-Free, naturally colorful, and designed for entertaining —the kind of centerpiece you set down at a spring gathering and immediately start tearing into.
TOTAL TIME: 45 minutes + rising (5 hours room temp to 30 hours chilled)
Serving size: 10-12 Servings
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Ingredients
- 1 (¼-oz.) envelope active dry yeast (about 2¼ tsp.)
- 2 tsp. honey
- 5 cups (625 g) all-purpose flour
- 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
- 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
- Flaky sea salt
- ½ cup Oolie Red Beet Bliss Dip
- ½ cup Oolie Yellow Curry Dip
- ½ cup Oolie Mediterranean Tomato Dip
Instructions
Make the dough:
Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl. Let sit 5 minutes until foamy or creamy. Add flour and salt and mix with a spatula until a shaggy dough forms and no dry streaks remain.
Transfer dough to a large bowl coated with 4 Tbsp. olive oil. Turn to coat. Cover and chill until doubled in size and bubbly, at least 8 hours and up to 1 day. (Alternatively, let rise at room temperature 3–4 hours.)
Prepare the pan:
Generously oil a 13×9″ baking pan (for thicker focaccia) or an 18×13″ rimmed baking sheet (for thinner focaccia). Add 1 Tbsp. olive oil to the center.
Deflate the dough using fork folds and transfer to the prepared pan. Turn to coat in oil. Let rise uncovered in a warm spot until doubled in size, 1½–4 hours.
Create the dip wells:
Preheat oven to 450°F. Lightly oil your hands and dimple the focaccia deeply all over with your fingers. In three sections, press firmly to create defined wells in the dough. Spoon Oolie Red Beet Bliss into one well, Yellow Curry into another, and Mediterranean Tomato into the third, spreading gently within each indentation.
Drizzle with the remaining olive oil and sprinkle with flaky sea salt.
Bake:
Bake until puffed and deeply golden brown, 20–30 minutes. The dips will set slightly while remaining creamy in the center.
Let cool slightly before slicing and serving.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Egg (in Oolie), Coconut, Gluten
