By Chef Jo Ann Kim

September 2021

Makes 1 9" round


  • 16 g active sourdough starter
  • 32 g room temp water, about 78ºF
  • 32 g all purpose flour
  • 8 g dried butterfly pea flowers
  • 330 g boiled water
  • 400 g bread flour
  • 320 g butterfly pea flower infusion, chilled
  • 80 g levain
  • 15 g Flamingo Estate olive oil + extra for greasing
  • 8 g salt
  • Goat milk bleu cheese
  • Thomcord grapes
  • Fresh rosemary
  • 1 tbsp Flamingo Estate olive oil
  • Pinch smoked flakey salt


  • Make butterfly pea infusion by steeping flowers in freshly
    boiled water. Cover and let cool. Strain the infusion and keep
    chilled in the refrigerator until ready to use.
  • Feed starter with flour and water by mixing and leaving out
    to sit, covered in a warm place, for about 5 hours until it
    has doubled in size. At about the 3-4 hour mark, begin making
    the focaccia dough.
  • In a large bowl, add 320 g butterfly pea flower infusion to the
    bread flour. Using a rubber spatula, mix together well, cover
    and let sit for about 1-1.5 hours. Add 80 g levain and use
    hands to mix by gently pulling the dough sides up and over the
    levain until completely covered, and the dough looks uniform.
    Add salt and continue mixing until the dough feels smooth.
    Add half the oil and mix well. Then add the remaining oil and
    mix again.
  • Transfer the dough to a generously oiled glass bowl. Cover and
    let proof for about 5 hours in a warm place, while coil folding
    the dough using greased hands, every half hour — coil folding
    a total of 4 times. Then continue to proof the dough, covered,
    in the refrigerator overnight.
  • In the morning, oil and parchment line a 9” Dutch Oven or
    lidded cast iron skillet. Gently stretch the dough out in the
    pan, though it does not have to reach the sides. Cover and
    allow to proof in a warm place for about 3-6 hours.
  • Preheat oven to 500ºF, at least 30 minutes prior to baking.
  • Once the dough has fully proofed, liberally grease hands in
    olive oil and dimple the focaccia using your fingers, pressing
    all the way down to the bottom of the pan. Re-oil hands as
    needed to dimple the entire pan. Dot the focaccia with bits of
    bleu cheese, grapes and rosemary. Drizzle top with 1 tablespoon
    of olive oil and a sprinkle of smoked flaky salt.
  • Bake for 10 minutes at 500ºF, covered with the lid. Uncover
    and bake for another 15-17 minutes until golden brown. Allow
    focaccia to cool for at about 10 minutes before removing from
    pan to slice.
  • Enjoy!