Design by Purr | Support by Foodie Digital. Soft and spongy inside its generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust. The best part of this recipe, in my opinion, is the brine. This is an Italian mash-up I can get behind. Did someone say cheese and garlic? . You can add them directly to the dough. But Jeanne Alice, note that you need some kind of sugar for the yeast to eat--its (their?!) TIP: If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan. I may skip it entirely. Ive said it before and Ill say it again: focaccia is the bread recipe for beginners. Sounds incredible, huh? digestion is what produces the gas that makes the dough rise. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 913-inch pan). Your support means a great deal to me. This is nothing novelmany bakers extol the virtues of the cold fermentation processand it came as no surprise to me either: it was, after all,past-prime Jim Lahey refrigerated dough that showed me how easy focaccia could be: place cold, several-days-old pizza dough in a well-oiled pan, let it rise for several hours or until it doubles, drizzle with more oil, dimple with your fingers, sprinkle with sea salt, then bake until done. Cool, right? This material may not be published, broadcast, rewritten or redistributed. Drizzle with remaining 1 Tbsp. This Mediterranean-inspired focaccia will leave you dreaming of dinners in Greece. Yes, you can absolutely set in in the fridge overnight with a few simple adjustments. I'd made that, too! Im in. Theres also olives and capers sprinkled on top for a salty flavor thats irresistible. Shockingly Easy No-Knead Focaccia Recipe | Bon Apptit This looks fantastic, I'm wanting to make this for a sandwich bread, so I'm going to put it in an 8x8 pan! Fortunately, we had leftovers from Felix. In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients chopped olives, sun-dried tomatoes, roasted garlic to the flour and toss to coat; then add the water. I baked it in a 13 x 10 rimmed baking sheet. After much deliberation, I decided to make Sfincione Siciliano, minus the condimento. "Yeah," he admitted. Under another towel, it swelled. a focaccia? I took it out at 4:30 and it was out of the oven at 7:00 pm. Its topped with an anchovy-infused tomato sauce thats ridiculously tasty. My only issue with this is the lack of caramelization. Focaccia Its origin seems to go back to the twelfth century. Louise's Trattoria If food encyclopedias concur that what Palermo locals might call spinciuni is "a Sicilian pizza with a thick soft base topped with tomato, cheese, anchovies, and olives." And look at that cross-section at 5:55. Sprinkle the focaccia with a little salt. Louises is open from 11 a.m. to 9 p.m. daily, with lunch offerings includin Paninis, Lasagna, Pizza, and great Soup & Salad combinations. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Simply delicious. This is a near-perfect lunch recipe, but its hearty enough for dinner, too. And while youll often see it with nothing more than oil and salt (and lots of it! Proof the yeast. This would be great with pasta. And when you take a bite, the crust is the best fried bread you've ever had and inside is soft to the point of dissolving. Yet thug kitchen Felix is not and neither is Funke an enfant terrible. It could become toasted and fried, a fine panzanella. ), but the tiny bubbles still setting around the dimples let you know it's hot. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Because: In sum, its hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. Focaccia dough is easy to infuse with flavors too. WebChilled Cucumber Rounds with Herbed Ricotta and Micro Greens Ahi Tartar with Ponzu and Candied Lemon and Wonton Crisp Herbed Goat Cheese Stuffed Mushrooms Citrus Shrimp Ceviche Cucumber Round or Personal Spoon Mozzarella Caprese Skewers or Crostini Bruschetta Pomodoro Grilled Asparagus Spears wrapped in Prosciutto Crab Salad It requires no special equipment, no tricky shaping technique, and no scoring. Diamond Crystal or 1 Tbsp. . Plus, youll use chunks of mozzarella, which turn into pockets of creamy goodness as it bakes. The olive oil had saturated the crust. When my timer beeped, the sfincione did look right, albeit pale. But its the salty, buttery, and tangy olive and eggplant spread that brings it all home. I mean, where to begin with the world of Sicilian focaccias? Once flour has been completely incorporated increase the speed and knead for about 10 minutes (photo 4) until the dough comes together around the kneading hook, becomes elastic and smooth (photo 5). Its so good, you might not want to share! There are lots of focaccia bread recipes out there, so why make this one? This recipe has given me a false sense of bravadoit turned out AMAZING! 300 g cups gluten-free baking flour (if not GF use all purpose flour), 1/4 cup extra virgin olive oil, plus more for drizzling, 2 teaspoons flaky sea salt, plus extra for sprinkling*. Ask them in our forum! Here youll find simple and delicious recipes that you can make in 30 minutes or less. This Focaccia, Genovese is the most classic, Italian Focaccia recipe. Soft and spongy inside its generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust. This recipe is typical to Liguria region and Genoa in particular where its called focaccia al olio or Fugassa in Genoese dialect. the kind of operation that makes you feel, when youre lucky enough to be in the middle of it, that its the incarnation of everything life ought to be. The wordfocaccia (pronounced foh-KAcha) has Latin origin. SALON is registered in the U.S. Patent and Trademark Office as a trademark of Salon.com, LLC. Once your focaccia has doubled in size pour salamoia all over it (photo 14). Bread with cheese and veggies is something Ill always agree to. If a focaccia and a sfincione are both traveling to Venice, but a focaccia is traveling at 15 mph and a sfincione is traveling at 20 mph . I know I am, and these focaccia toppings are calling my name! . FYI, this The crust was close in Clark's recipe, where the bread bakes in a wading pool of olive oil, but while it could easily be sliced horizontally in other words, it had some height it was too short to ride. When I use my. Categories. Its so good you can even eat it cold the next day. Cooking advice that works. And is it the dried stuff or the sticky, sweet, brown stuff? Instructions. Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together. You can find its variations all across Italy. Focaccia Bread. In a large bowl, dissolve yeast in 1/2 cup warm water and the honey; let stand for 5 minutes. I added a little parmesan cheese and black olives on top (with the other toppings) before baking. Preheat oven to 400F. I live for carbs on carbs! Sprinkle the yeast on top of the water. The absence of sugar or honey or any sort of sweetener. And its incredibly tasty with some roasted pumpkin on top. Commentdocument.getElementById("comment").setAttribute( "id", "a43d6b4858985be2a0015704972aab72" );document.getElementById("d55fec7b51").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Let stand for 4 to 5 minutes, until foamy. WebView Louise's Trattoria's January 2023 deals and menus. The garlic butter and fresh herbs add even more layers of flavor, making this pretty darn heavenly. If you're in a rush, you can also let it rise at room temperature until doubled in size, 34 hours. What life ought to be, Felix proposes, is a celebration of precision and process and practice; recently Funke shared on Instagram this quote from Tony Robbins: "Repetition is the mother of all skill." Look for the foaming around the edges of the yeast and water mixture to be sure its working in your first step before you proceed. Its colorful and loaded with freshness. The sweet flavors pair wonderfully with the woody rosemary, and its all made better with a base of thick bread. I sloshed olive oil around an eight-inch round and let the dough rise while the oven heated to 400F. Keywords: olive oil, instant yeast, flour, rosemary, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. I'd had every intention of using rosemary, but the plant in my apartment's courtyard was, mysteriously, gone. The dough is filled with Italian seasonings, too, so you get lovely flavor at every level. Louise's Trattoria - Larchmont accepts credit cards. Yeast, warm water, and sugar help the bread rise and give it structure. The warmth of the water and the sugar wake up the yeast. Use honey, maple syrup, or sugar. All-purpose flour is perfect for making focaccia bread. You can use bread flour, but the bread will be a bit chewier. Salt and pepper make the bread taste amazing. . At Felix, Funke makes his with flour imported from Italy, my server tells me, and the secret is a long, temp-sensitive proof. Sprinkle with flaky sea salt again, something like Maldon is great here. Yummy. . Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer.