Pomegranate Focaccia

Focaccia:

• 500g bread flour
• 2 tsp instant yeast
• 12g fine sea salt
• 425g warm water (about 85% hydration)
• 30g olive oil, plus more for drizzling
• 1 cup POM Wonderful Pomegranate Arils‍
• Flaky salt, for finishing

POM Glaze:

• ½ cup POM Wonderful 100% Pomegranate Juice
• ½ cup granulated sugar

1. Mix the dough: In a large bowl, whisk together flour, yeast, and salt. Add water and 20 g olive oil. Stir with a spatula until no dry flour remains. The dough will be sticky.
2. Bulk fermentation: Cover and rest for 30 minutes. Then perform 3–4 sets of stretch-and-folds every 30 minutes over the next 2 hours. In the final fold, sprinkle in POM Wonderful Pomegranate Arils and a drizzle of POM glaze for added flavor. After the final fold, cover and let rise until doubled (about 1–2 hours, depending on your kitchen temperature).
3. Shape: Generously oil a 9x13" pan. Gently transfer the dough, tucking edges under if needed. Rest 30–45 minutes until bubbly and relaxed.
4. Dimple and top: Drizzle olive oil over the surface and brush with POM Wonderful 100% Pomegranate Juice. Press your fingertips into the dough to create dimples. Sprinkle over the POM Wonderful Pomegranate Arils and flaky salt.
5. Bake: Bake at 450°F (232°C) for 20–25 minutes, until golden and crisp around the edges.
6. Finish: Cool slightly before slicing. Drizzle with a touch more POM Glaze if desired and serve warm.