MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Okonomiyaki Focaccia
Categories: Breads, Japanese
     Yield: 1 Batch

 2 1/2 c  Bread flour (324 g)
     1 ts Instant yeast (5 g)
     1 ts Salt (6 g)
   2/3 c  Water (390 g); +2 tb,
          - room temperature
     1 ts Hon dashi (dashi powder)
   1/8    Cabbage (70 g); shredded
     1    Scallion (16 g); sliced
     1 tb Beni shoga (10 g)
     1 tb Agedama (15 g)
     1 tb Corn starch (10 g)
 1 1/2 tb Kewpie mayonnaise (22 g)
   1/4 c  Mozzarella cheese (30 g)
          - (optional)
     2 tb Agedama (fried tempura
          - bits) (30 g)
    70 g  Cabbage; shredded
     1    Scallion (16 g); sliced
     2 sl Bacon (55 g)
   1/4 c  Okonomiyaki sauce
   1/4 c  Kewpie mayo
     2 tb Aonori (green laver)
   1/4 c  Katsuobushi (bonito flakes)

 This Okonomiyaki Focaccia is a savory Japanese-Italian fusion bread
 topped and stuffed with cabbage, bacon, okonomiyaki sauce, and kewpie
 mayo. With a fluffy no-knead dough base and umami-packed fillings,
 it's perfect as a shareable appetizer, snack, or main dish. Inspired
 by the iconic Japanese pancake, this unique focaccia is both
 satisfying and delicious.

 Night before:

 Add the bread flour, instant yeast, salt, hon dashi and water to a
 bowl and mix with a spatula until a shaggy dough forms. Cover and
 rest for 15 to 20 minutes. With wet fingers, pull the dough from one
 end to the other of the bowl all the way around, flip the dough and
 rest for another 15 to 20 minutes. Do another set of stretch and fold
 and then rest for another 15 to 20 minutes. Do one last set of
 stretch and folds. Drizzle with olive oil and make sure the top is
 coated. Cover with cling wrap and refrigerate overnight.

 The next day:

 Prepare a 11x8" pan by adding a little oil and lining it with
 parchment paper. Parchment paper is optional, but makes it easier to
 remove. Without parchment paper you'll get more of a crust if you use
 a good pan and enough oil so it doesn't stick. Drizzle a little bit
 more olive oil and spread around the parchment paper.

 Place the shredded cabbage in paper towel and squeeze out excess
 moisture. Pat the sliced scallions and beni shoga to remove excess
 moisture. Add the cabbage, scallion, beni shoga, agedama and corn
 starch to a bowl and toss to coat everything in the corn starch. Add
 the mayo and mix until well combined.

 Transfer the dough into the prepared pan and spread it so it mostly
 fits.

 Spread the filling and optional mozzarella cheese over the dough and
 fold short end 1/3 of the way and the other side 1/3 of the way like
 a letter fold. Flip the dough onto the other side, and rotate it 90°
 to match the pan size. The dough should be coated in oil but if its
 not, drizzle a little to ensure its coated. Cover with cling wrap and
 rest for 2 to 4 hours or until it fills out the entire pan and is
 nice and puffy.

 Remove the cling wrap and top with agedama, cabbage, bacon, scallion.
 Dip your fingers in oil and then dimple the dough. Drizzle generously
 with okonomiyaki sauce and bake for 27 to 32 minutes or until browned
 around the surface and edges.

 Remove from the pan and transfer to cooling wrap. Drizzle with kewpie
 mayo and top with beni shoga, aonori and katsuobushi, Slice, serve
 and enjoy!

 Recipe by Lisa Kitahara

 Recipe FROM: <https://www.okonomikitchen.com/okonomiyaki-focaccia/>

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