CLASSIC FOCACCIA
Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).
Provided by Amelia Nierenberg
Categories breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish
Time 30m
Yield One 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
- When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
- Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
- Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)
THE BEST FOCACCIA
It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
- Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
- For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
- Meanwhile, preheat the oven to 450 degrees F.
- Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
FOCACCIA TOPPED WITH TOMATO & MUSHROOMS
A new twist on a classic focaccia appetizer. It has all the ingredients that scream Italian all the way. Very simple & quick! Perfect for a dinner party or a weekend treat for the family.
Provided by Manami
Categories Spreads
Time 30m
Yield 1 bread, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In an 8" skillet, heat oil over medium heat.
- Cook mushrooms in oil until tender.
- Add garlic and cook for about 1 minute or less.
- Crain if necessary.
- Place bread on cookie sheet.
- Sprinkle 3/4 cup of cheese on bread.
- Top with mushrooms, garlic, and tomatoes.
- Sprinkle with remaining 1/4 cup cheese.
- Bake 15-20 minutes or until cheese is melted and bread is hot.
- Sprinkle with basil.
Nutrition Facts : Calories 14, Fat 0.9, SaturatedFat 0.1, Sodium 31.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.7, Protein 0.5
CLASSIC FOCACCIA
Crispy on the outside and fluffy on the inside, this simple but delicious bread originates in Italy and is great spread with salted butter or dipped in olive oil. (photo coming soon)
Provided by maisiethepastrychef
Categories Breads
Time 2h20m
Yield 10 slices, 7 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the yeast and sugar in a small bowl with the water. Stir well and set aside for 10 minutes, or until the mixture froths.
- Place the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.
- Knead on a lightly floured surface for 5-7 minutes, or until smooth, soft and elastic. Place in a clean, lightly oiled bowl, cover with a damp cloth and stand in a warm place for 1 - 1 1/2 hours, or until the dough has doubled in size.
- Punch down the dough with your fist to expel the air. Gently knead a few times and place on a lightly oiled oven tray. Using your fingertips, press the dough into a 30 x 18 cm (12 x 7 in) rectangle. Cover and leave in a warm place to rise for 40 minutes to an hour.
- Preheat the oven to 220*C (425*F, Gas Mark 7). Press dimples into the surface of the dough. brush well with extra virgin olive oil and sprinkle with sea salt. Bake for 20 minutes, with a tray of boiling water on the shelf underneath to keep the bread from drying. Enjoy!
Nutrition Facts : Calories 259.4, Fat 10.8, SaturatedFat 1.5, Sodium 168.7, Carbohydrate 35.1, Fiber 1.5, Sugar 0.7, Protein 5.1
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
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CLASSIC FOCACCIA BREAD RECIPE | MYRECIPES
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Servings 20Total Time 12 hrs 25 mins
- Place water, yeast, and sugar in bowl of a heavy-duty stand mixer fitted with a dough hook attachment; whisk together by hand. Let stand until foamy, about 5 minutes. Add flour and kosher salt; beat on low speed until dough comes together to a slightly sticky consistency, about 1 minute. Increase speed to medium-low, and beat until smooth and elastic, about 6 minutes. Coat a large bowl with 1 tablespoon of the oil. Place dough in oiled bowl, and cover with plastic wrap. Let rise in a warm place (about 85°F) until doubled in size, about 1 hour, 30 minutes.
- Coat a 17- x 12-inch rimmed baking sheet with 3 tablespoons of the oil. Remove dough from bowl; stretch dough to fit inside prepared baking sheet, pressing with fingers so dough fits into all corners. Cover with plastic wrap; chill at least 8 hours or up to overnight.
- Remove dough from refrigerator. Let rise, covered, in a warm place (about 85°F) until very puffed and almost doubled in height, about 1 hour, 30 minutes.
- Meanwhile, preheat oven to 425°F with rack in upper third position. Place garlic, rosemary sprigs, thyme sprigs, and remaining 1/2 cup oil in a small saucepan. Cook over medium, undisturbed, until fragrant, about 10 minutes. Remove from heat; let cool at least 15 minutes or until dough has finished rising. Strain oil; discard solids.
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