furikake focaccia (one loaf, based on this recipe by King Arthur Flour Co., 12 servings)
2 Tablespoons olive oil, plus more for greasing pan
1 and 1/2 cups warm water
2 Tablespoons olive oil
1 Tablespoon sesame oil
3/4 teaspoon salt
3 and 1/2 cups all-purpose flour
1 Tablespoon + 3/4 teaspoon active dry yeast
2-4 Tablespoons Furikake, plus more for topping (Furikake is a Japanese seasoning mix usually consisting of dried fish, sesame seeds, seaweed, salt, and sugar.)
chopped green onions for topping
Lightly grease a 9″ x 13″ pan with olive oil.
In 1/2 cup of lukewarm water and a pinch of sugar dissolved in it, sprinkle the active dry yeast over the water and stir gently, then let this bloom until frothy and bubbly.
In a large bowl, combine the rest of the ingredients including the 1/2 cup water with the yeast, except the green onions and the extra furikake that you want to use for toppings after it is baked. Using an electric mixer or your hands, mix the ingredients until thoroughly blended.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for about an hour. It should be quite puffy, but not fragile-looking.
While the dough is rising, preheat the oven to 375°F.
Gently poke the dough all over with your index finger.
Drizzle the top of the dough lightly with olive oil, and sprinkle with more furikake and some of the green onions. I like to bake some of the green onions with the focaccia and then top it with more green onions and furikake after it comes out of the oven.
Bake the bread for about 30 minutes, or until the top is golden brown.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Cut into rectangles or squares. Serve warm or at room temperature.