Name: Perilla Leaf Focaccia
Yield: Serves 8
Ingredients: 2¼ teaspoons active dry yeast; 1 tablespoon sugar; 1 cup (240g) warm water (between 100°F and 110°F); 2½ cups (350g) all-purpose flour; 1 teaspoon salt; ½ cup (65g) extra-virgin olive oil; 2 cloves garlic, minced; 3 to 4 perilla leaves, cut into ribbons, plus 3 to 4 small whole leaves for topping; Coarse sea salt, for sprinkling

A perilla leaf focaccia in a cast iron skillet.

Photo by Joseph De Leo, Food Styling by Lillian Chou

When I was little my grandmother would often send me to the backyard to pick perilla leaves. They grew on stalks nearly as tall as I was on a small plot of rich soil behind our home. I was always so proud when I came back to the kitchen with a T-shirt full of leaves as big as my face. Perilla leaves are easy to grow in the yard or even a small urban garden on a patio. Though they look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Recipe notes

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