The largest avocado toast you're legally allowed to eat

Jake Cohen
February 13, 2018

 

If you love avocado toast, then this is just the jumbo breakfast for you. A sheet pan focaccia is topped with mashed avocado, fresh herbs, crunchy radishes, creamy goat cheese, ripe tomatoes, toasted sunflower seeds and sour sumac for the perfect breakfast toast. And just to make this toast extra drop-dead gorgeous, a bouquet of avocado roses adorn the top.

The best part is that you can adjust the flavor profile to your liking. Use up whatever herbs or spices you have on hand. Like feta more that goat cheese? Go for it. This is a total you-do-you kind of recipe, so get creative once you have the focaccia made. You can even prep the whole thing in advance by making the focaccia the night before and flashing in the oven the next morning. Then, have all your toppings mised out, so you can prep the avocados in the morning and assemble.

Jumbo Avocado Toast

Photo by Ryan Grim

Prep Time: 35 minutes, plus proofing and cooling time
Cook Time: 25 minutes
Total Time: 1 hour, plus proofing and cooling time


Ingredients

For the Focaccia:
⅓ cup olive oil, plus more for greasing and brushing
5 cups flour
1 tablespoon kosher salt
2¼ teaspoons (¼ ounce) active dry yeast
1 cup whole milk, heated to 115°
1 cup water, heated to 115°
Flaky sea salt, for garnish

For the Toppings:
10 avocados—halved, pitted, and peeled
1 serrano chile—stemmed, seeded, and minced
¼ cup minced cilantro, plus whole leaves for garnish
2 tablespoons minced chives, plus more for garnish
3 tablespoons olive oil, plus more for drizzling
3 tablespoons toasted sunflower seeds, divided
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper, for garnish
8 ounces goat cheese, crumbled
1 cup grape tomatoes, halved
1 cup mixed herbs, such as basil, chervil and microgreens
2 teaspoons lemon zest
1 teaspoon ground sumac
2 small red radishes, thinly sliced on a mandolin
Flaky sea salt, for garnish

Directions

1. Make the focaccia: Grease a 13″x18″ rimmed sheet pan and set aside. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, salt. and yeast. With the motor running, slowly add olive oil, milk, and water, and mix until a smooth dough forms. Transfer dough to a lightly greased bowl and cover loosely with plastic wrap. Place in a warm spot to proof, until the dough has doubled in size, about 1 hour.

2. Transfer the dough to the prepared baking sheet and, using your fingers, spread dough to the edges until it completely covers the bottom of the pan. Using your fingertips, press dough all over to form dimples. Brush dough with olive oil and sprinkle with sea salt, then let the dough proof again, uncovered, until puffed, about 45 minutes.

3. Preheat the oven to 400°. Bake focaccia until golden brown and cooked through, 25 to 30 minutes. Let cool slightly.

4. Meanwhile, prepare the toppings: In a medium bowl, mash 6 of the avocados with chile, cilantro, chives, olive oil, 2 tablespoons of the sunflower seeds, the lemon juice, salt and pepper.

5. Thinly slice each of the remaining avocado halves, keeping its shape intact. Gently spread each half, pressing the avocado in opposite directions, to fan the sliced into a long line. Starting at one end, roll each line of slices tightly to make 8 avocado roses.

6. Transfer the focaccia to a large board or platter. Spread the mashed avocado mixture evenly over the focaccia, then gently place the roses on top. Garnish with cilantro, chives, sunflower seeds, goat cheese, tomatoes, herbs, lemon zest, sumac, radishes and flaky sea salt. Drizzle with olive oil, then slice and serve.

 

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