Add warm water and olive oil and mix into a shaggy dough. Mix dough well for 5 minutes. Add pesto or pumpkin to open up a whole new world of topping options. I mean, where to begin with. Because: In sum, its hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. Its about inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. the dude contended. Served on artisan bread, baked fresh daily. (The butter will ensure the bread doesnt stick.) An incomplete dossier: in the dough, honey; drenching, dousing, yet not overburdening it is olive oil. Remove from fridge, and remove the cover: Deflate the dough and transfer to a prepared pan. Turn it into a pizza with fresh tomatoes and cheese, or go for a flatbread vibe with roasted pears and onions. Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together. Cold, refrigerated dough is the secret to making delicious focaccia! ), tsp. Layered between fresh pasta. I waited ten minutes (fine, five) before slicing my sfincione. Focus means fire and Panis focacius literally means a flatbread baked in the coals. This recipe has given me a false sense of bravadoit turned out AMAZING! That means the caramelized onions are REALLY caramelized to perfection. We, too, found a line, a shorter one that wound out the door of Felix Trattoria, the year-old restaurant run by, Felix, nominated for a 2018 James Beard (Best New Restaurant), holds the corner parcel on the ocean-est edge of Abbot Kinney: it's spot with Sophia Loren muralized on the bricks. Support your local restaurants with Grubhub! . Garlic and herbs are a super delicious and simple way to flavor focaccia or any bread, for that matter. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. Bake in a preheated to 450F oven for 15-20 minutes as directed in the last step of the recipe. Drizzle olive oil over the bottom of the greased dish. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. I glanced at the pastas, the pizzas, the antipasti, eager for my own drink to arrive so I could get to the bread. Except it's not just the spaghetti that's life-altering at Felix. Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 3045 seconds. Sprinkle with flaky sea salt again, something like Maldon is great here. Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. I really appreciated the gifs, especially to show the dough folding technique. It requires no special equipment, no tricky shaping technique, and no scoring. And, of course, you can change the toppings to fit your pizza and dietary preferences. Try to maintain the same thickness all over the pan. I flipped the bread out of the pan and it didn't collapse. Pick and choose your favorite focaccia toppings. 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." If it springs back quickly, the dough isnt ready. They are very similar to the staple focaccia but each with its unique characteristic. You should try it again and good luck. Hadn't I spent weeks in a fiendish Google? My only issue with this is the lack of caramelization. After much deliberation, I decided to make Sfincione Siciliano, minus the condimento. Can you suggest a reputable merchant(s) brand? $13.95 +. 2023 Cond Nast. Pour any oil left in bowl over and turn dough to coat it in oil. As noted above, the key with adding toppings is to slick them lightly with olive oil to ensure they dont completely char. This was so very good. For the past few months, Ive been making the focaccia bread recipe from my cookbook Bread Toast Crumbs, but changing the method: using more yeast, using less yeast, doing longer, slower rises at room temperature, doing longer, slower rises in the refrigerator. I like to sprinkle the rosemary over top of the dough, then drizzle it with olive oil, then dimple the dough. Thanks so much for writing . To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Let the dough come out from the bowl onto the pan. Employing a refrigerator rise requires more time because the cold environment slows everything down initially, and during the second rise, the cold dough takes time to warm to room temperature. 2023 Alexandra's Kitchen. Adapted from the focaccia recipe in Bread Toast Crumbs. Beat quickly lukewarm water with extra virgin olive oil for salamoia. Vegetable lover. That way, they turned slightly crispy and even more flavorful. The no-knead, 4-ingredient dough takes 5 minutes to mix together. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. This looks fantastic, I'm wanting to make this for a sandwich bread, so I'm going to put it in an 8x8 pan! I just used regular granulated sugar. Recipes for no-knead loaves and meals to savor every slice. In case youre not familiar with it, focaccia is a thick and fluffy bread similar to pizza dough. Cover the bowl with a plastic wrap and kitchen towel (photo 7). WebThe perfect brunch. My husband said this was better than bread hes had in Italy, and I gotta say, it was SO easy to make. I think most of us can agree that bacon makes everything better, right? "I kind of wondered. Its totally yummy and jam-packed with flavor. However, this term mainly refers to the classic Focaccia Genoese. extra-virgin olive oil, divided, plus more for hands. Let rise for another 30-60 minutes or until it has doubled in size (photo 13). Generously butter a 13x9" baking pan, for thicker focaccia thats perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. (Incidentally, this is the secret to making excellent pizza dough as well as light, airy sourdough sandwich bread.). Weren't my cookbook inquiries? writes, "Unlike its circular cousin (pizza) sfincione is baked in a square tray and cut into square or rectangular pieces." Turn it over to coat another side of the dough with olive oil. Also, if you need to slightly accelerate rising time of the dough. Sprinkle with flaky sea salt all over. Mix until the dough comes together. Its light, airy, and filled with bright and fresh pesto. Made one with caramelized onions and fresh rosemary, second one with cherry tomatoes and kalamata olives. Drizzle with remaining 1 Tbsp. Maybe this is why Felix's bread is Sfincione first, focaccia second. What matter that if, in "Best of Sicily," Francesca Lombardo writes, "Unlike its circular cousin (pizza) sfincione is baked in a square tray and cut into square or rectangular pieces." If you dont feel like waiting that long (we get it), leave it covered at room temperature until doubled in size, 34 hours. It is the first thing on the menu and the more I thought about it the more it's description had come to puzzle me. While I like food that announces itself, its virtuosity, I've never left Alinea thinking I can approximate Grant Achatz's legerdemain, I did leave Felix cautiously optimistic about this bread. Purportedly invented by the nuns of San Vito in the 16th or 17th century, sfincione is street food and holiday fare, but never, it seems bare. Diamond Crystal or 1 Tbsp. But when you slather it with herby ricotta and roasted, juicy, caramelized cherry tomatoes? circulating about the composition of this wonder loaf. This is a delicious focaccia for any occasion. You might need to add slightly more water, depending on the protein % of the flour you're using. Parmesan and rosemary-crusted focaccia is reminiscent of cheesy pizza dough but infinitely better. Was a sfincione always a focaccia but a focaccia not always a sfincione? After two to four hours, or when the dough looks like this: its time to dimple it! If using the rosemary, sprinkle it over the dough. But it doesnt end there! I'd had every intention of using rosemary, but the plant in my apartment's courtyard was, mysteriously, gone. (i.e., "I'm telling you, this is the best pasta in America," a dude behind me said to his buddy. It is the first thing on the menu and the more I thought about it the more it's description had come to puzzle me. Does Louise's Trattoria - Larchmont have outdoor seating? I'd made that, too! This material may not be published, broadcast, rewritten or redistributed. Focaccia or schiacciata messinese (schiacciata di Messina) stuffed with potatoes, broccoli, tuma cheese, tomatoes and more. WebMix together 1 tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. This focaccia bread was light and fluffy with the right crunch, Ill absolutely be making it again!!! Copyright 2023, All Rights Reserved | Italian Recipe Book. unsalted butter in a small saucepan over medium heat. For the most delicious, soft and spongy focaccia use minimum required amount of yeast. Between the broccoli, tomato, and mushrooms, this recipe is bright, crunchy, and delish. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. I am also inquiring about the following comment that was previsously posted Have more questions? Place sheet pans with focaccia in the fridge overnight or up to 24 hours. This focaccia is definitely different than the others on this list. Whisk in 2 tablespoons oil, 1 teaspoon Italian I sloshed olive oil around an eight-inch round and let the dough rise while the oven heated to 400F. Bake focaccia until puffed and golden brown all over, 2030 minutes. I pulled it off the shelf again tonight and made the focaccia. This comes out "ok", but the honey seems to be interfering with the yeast - it doesn't foam, just a few measly bubbles and gets murky - After trying with several different packages of unexpired yeast, I relented and just used the flat-ish yeast but expect my result would be much better if yeast would foam. $11.95 + Shaved Brussels Sprouts Salad Brussels sprouts, mint, fried almonds, Parmigiano and lemon vinaigrette. As to kneading by hand, you might use my stretch and fold technique from No Knead Focaccia recipe to make things a little easier. And while this focaccia is similar, it also has crispy pancetta and tangy blue cheese. Must mention offer when placing order. It's prime time to let your creativity shine! honey, and 2 cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesnt your yeast is dead and you should start againcheck the expiration date!). 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. This one differs from many of the recipes out there in two ways: Why isnt there any sweetener in this recipe? I could, I decided, merge what I knew about focaccia and what I knew about sfincione and produce, with ingredients procured ON THE WAY HOME, a comparable loaf. My family loves it. I could splurge on an Italian import. The absence of sugar or honey or any sort of sweetener. Cold, refrigerated dough is the secret to making delicious focaccia! This is an Italian mash-up I can get behind. If youve never tried pear and blue cheese, youre really missing out! You all have one of these, right? This is an incredible focaccia recipe. I find that an extra tablespoon or two is all you need. It didn't puff steam so much as wheeze. 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.". Im Kim. ), but the tiny bubbles still setting around the dimples let you know it's hot. 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. By: James Oliver Cury, Humans have been creating candles that smell like food for thousands of years. There are plenty of juicy tomatoes that give a pop of freshness. The pleasure in working, exactingly, especially when the work you're doing is right work: this imparts something approaching sublimity, euphoria (there it is, in the morning bun in at Tartine) and it's part of the reason I can't stop eating at Felix. Place a rack in middle of oven; preheat to 450. It was early Sunday night, the sun still red-hot enough to make anyone a little sweaty. ), but the tiny bubbles still setting around the dimples let you know it's hot. I love running, cooking, and curling up with a good book! Learn more about offering online ordering to your diners. Bakers were making focaccia early in the morning, before baking first loaves of bread, to test temperature in the wooden oven and munch on something hot and filling early morning. Ive made this many times with overnight rise and 8 hour rise and it is dependable and delicious. Thin or tall, salty, salt free or even sweet; crunchy and oily or soft and friable, with topping, plain or stuffed with cured meat just to name a few. Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and salt. Pretty much as those for pizza. Remove focaccia from pans and place on cooling racks. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 913 There are also other types out there, less famous but still delicious. I've been half a dozen times in the last year and the pleasure-craft quotient you practically see it in veining the turquoise-and-pink wallpaper is what Jeff Gordiner must've been referring to in Esquire last year, when he called Felix the best new restaurant in America: "Simultaneously comforting and thrilling, traditional and innovative," Gordiner wrote, "Felix is . Letting the dough do its first rise in the fridge for 824 hours (like, while you're working or sleeping) means improved flavor and ease of handling. Once ready to bake, remove the plastic wrap and sprinkle with salt. Does Louise's Trattoria - Larchmont take reservations? 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. 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. Now imagine those yummy fillings on top of thick and airy focaccia. The best and most classic way to enjoy it is cut in half and make mortadella sandwich (or mortazza). "You did it!" To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. . If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. Why? "Who's making better pasta?" In the bowl of a stand mixer, whisk together water, yeast and sugar. Bake. Its salty, garlicky, herbaceous, and perfect for a sandwich or dipping into olive oil. I didn't have my 13 x 9 pan, so used an 11.5 x 8 and a small corningware. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Between the broccoli, tomato, and mushrooms, (I also made a 1/2 order this time since it is only my husband and I). extra-virgin olive oil into a big bowl that will fit in your refrigerator. If you have a 913-inch baking pan and your fingertips (for dimpling), youre good to go. From garlic to cheese, you really cant go wrong. ", What life ought to be, Felix proposes, is a celebration of precision and process and practice; recently, this quote from Tony Robbins: "Repetition is the mother of all skill." Its chewy on the inside, crispy on the outside, and delicious from top to bottom. The lightly sweet and buttery fruit pairs so well with the sharp cheese and savory onions. How would you reheat this? extra-virgin olive oil into center of pan. This a basic focaccia recipe that you can use in many different ways. GREENS. No substitutions please. Ask them in our forum! The only thing Ive never done is the garlic, but I do spread the butter or sometimes oil in order to get a crispy crust. We are sorry that this post was not useful for you! Serve it on top of focaccia and let it soak up all that flavor! Back when I really used to find perfect strawberries on the side of a New England road, I had made focaccia many focaccias, a couple recipes . Her debut novel, "I Must Have You," was published in 2017. Our famous Focaccia Bread baked fresh throughout the day! Remove from heat. A name is a name until the name becomes a direction. I waited ten minutes (fine, five) before slicing my sfincione. The rest, eater, is a mystery, and a mystery is where we begin. Right before I put it in the oven, I sprinkled it with flake salt. Before Felix, he ran Bucato in Culver City; before that, Rustic Canyon. Its topped with an anchovy-infused tomato sauce thats ridiculously tasty. if you are using rosemary, sprinkle it over the dough. All of us in line at Felix may know about the pasta humidor, but as we're slurping cacio e pepe forget it. It was just wonderful: dimpled with pinky-prints, scattered with rhombi of flake salt and apostrophes of rosemary, and the bread's interior: marshmallowy, pillowy, cotton-candied, a tufted thing under an oleaginous crust. Sign up with your email address to recieve our email specials and discounts. Plus, youll use chunks of mozzarella, which turn into pockets of creamy goodness as it bakes. This was easy, and very tasty. Push sprigs of rosemary into the dimples in the dough. Serve. Creamy goat cheese, crunchy pistachios, and earthy rosemary are a match made in focaccia heaven. Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies. Dimple focaccia all over with your fingers, like youre aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). PS: Once you master this simple focaccia, try your hand at this simple sourdough bread recipe, another recipe that requires minimal effort but yields spectacular results. Its origin seems to go back to the twelfth century. When it opened in 2017, Funke told Food & Wine: I want to create the most comprehensive pasta program in the United States." Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Using your hands pat the dough down to fit the pan. (You can leave the dough in the fridge for as long as 72 hours. It is food of pleasure, a very particular pleasure: the pleasure of craft. There is also a selection Hopefully someone can answer this question in the next 24 hours Lol! "Yeah," he admitted. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longerIve left it there for as long as three days). Well help you find it with the email address or phone number associated with your account. Sometimes I sub GF flour and add 30% more water and it is also fabulous. With these focaccia toppings, you can turn this insanely addictive bread into a simple appetizer, a filling breakfast, or a comforting side for dinner. Let the dough come out from the bowl onto the pan. 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*. WebWhole milk mozzarella cheese, Bolognese, ricotta cheese, parsley and aged Parmigiano-Reggiano cheese. To Emily P in New Jersey: if it keeps coming out flat its because either your yeast is old or the water in the first step is too warm. This is a pretty unique take on focaccia. About an inch thick its perfect for panini. An incomplete dossier: in the dough, honey; drenching, dousing, yet not overburdening it is olive oil. Family Packages available for Take-out or Delivery only. Focaccia Barese stuffed with tomatoes and black olives. : I want to create the most comprehensive pasta program in the United States." Ingredients: 1 1/3 cup warm water (about 110F) 2 teaspoons sugar or maple syrup 1 (0.25 ounce) package active-dry yeast 3 1/2 cups gluten-free baking flour (if not Easy to follow recipe and great results. In Tuscany focaccia or better to say focaccia type of flatbread is called schiacciata, ciaccia o schiaccia, which literaly means pressed due to its characteristic dimples. Then let it sit for 5-10 minute until the yeast is foamy. Each Louise's has its own distinctive style and personality, from our flagship store in Larchmont Village to the private dining room at our store in West Los Angeles. You can find its variations all across Italy. It's vast and leavened territory, pocked and char-pecked, rolled, stuffed, floured and flowered. Is Louise's Trattoria - Larchmont currently offering delivery or takeout? Yes, you can absolutely set in in the fridge overnight with a few simple adjustments. While salad on pizza may not sound great, I promise this is to die for. Great recipe, I'm saving this one! Although all our locations possess a familiarity with each other, each restaurant has a unique character and embraces the neighborhood in which it resides. Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. 55% hydration ratio. Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb. (If at this point the dough is ready to bake but you arent, you can chill it up to 1 hour.) The best part of this recipe, in my opinion, is the brine. Give the yeast a quick stir to mix it in with the water. weekly! And is it the dried stuff or the sticky, sweet, brown stuff? A name is a name until the name becomes a direction. It didn't even ask for overnight. I liked it better than the other ones (which took longer to prepare.). I remembered smeary tomatoes and the perfect salinity of fish playing in that sweet acidity, the humble decadence of bread(crumbs) on bread. A sprinkle of sea salt on top is the perfect finishing touch. Moreover, and this is getting a little scientific, but during the long, cold fermentation: enzymes in both the flour and the yeast will break down the starches in the flour into simple sugars, which will contribute both to flavor and to browning, again rendering sugar unnecessary. This crowd favorite combination gets a delicious twist with this focaccia recipe. Simple and full of flavor, this focaccia with olives will impress any guest. Sugar will speed things up, but when youre employing a long, slow rise, speed is not the name of the game. Focaccia bread is one of the most famous Italian flatbreads. envelope active dry yeast (about 2 tsp. Copyright 20042023 Yelp Inc. Yelp, , and related marks are registered trademarks of Yelp. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Focaccia Bread. 14 Vegetable Minestrone Soup GF/V/VF 4.99 cup | 7.99 bowl Made from scratch daily. Today well be making the most famous and classic version of this bread Classic Focaccia Genovese. Sounds incredible, huh? Add flour, 1/4 cup oil, the kosher salt and remaining 3/4 What to Do with Leftovers. Refrigerate or freeze leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer for about a month. Day old bread can be toasted and used as croutons for a salad You could always throw them on top of our Easy Caesar Salad Recipe. This recipe is packed with flavorful and unique ingredients. This makes a delicious snack for the colder months. Slice, and serve warm. Clearly I was looking for a shortcut. The garlic butter and fresh herbs add even more layers of flavor, making this pretty darn heavenly. Here youll find simple and delicious recipes that you can make in 30 minutes or less. The dough is filled with Italian seasonings, too, so you get lovely flavor at every level. When she said, Everything you see, I owe tospaghetti, Loren was referring to her figure, but the same could slogan for Felix. Yummy. This post may contain affiliate links. Lightly oil your hands. This stunning focaccia bread is covered in thinly sliced summer squash and zucchini. Its so good, you might not want to share! Thanks for writing . Chopped artichoke and wilted spinach are the stars, but the feta will keep you coming back for more. Instructions. This focaccia is a little different because it is grilled instead of baked. Bread with cheese and veggies is something Ill always agree to. The words caption four parchment-lined trays of hand-rolled pasta, wreaths and twists and shells. When I use my. "Yeah, but in America," the dude insisted.). Make the dipping oil: Place the flavorings in a small skillet or saucepan. Its the mother to all flatbreads. Oh, and go ahead and sprinkle some thyme on top for good measure. FYI, I did research the effect of honey on yeast and turns out it came up quite quickly in my search that honey CAN kill yeast. That cold rising is the secret! Pour 4 Tbsp. Categories. 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. Dont forget to use a really good Mediterranean olive oil for this one. Serve it as a side dish, snack, or appetizer. ? Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Thank you so much for this recipe! In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve. Make Dough. Transfer dough to prepared pan. No Whisk the flour, salt, and instant yeast in a stand mixer bowl Mark Beahm/Mashed Set out your stand mixer, and make sure that it is fitted with the hook attachment.