Focaccia

Finally! Let's get something savory on this blog. So, this week is "Focaccia" week. Now do you know what "Focaccia" is? Well, it's a delicious oily crusted bread. YUM!! I have to say I love my bread. I can't understand why anyone would go on a "low-carb diet". Anyway, this was my first time making "Focaccia". From what I heard of it before, it's essentially pizza dough that is simply made into a bread that has dimples in it. However, there is nothing simple about the flavors of "Focaccia" you can have. You can top it with different herbs such as rosemary and basil, you can top it with parmesan cheese and even top it with thinly sliced tomatoes. Really, the possibilities are endless and it all starts with the basic recipe for the dough. To make this Focaccia, I used Chef Anne Burrell's recipe that she used on the Food Network. Making the "Focaccia" went pretty well. The bread was moist, fluffy and flavorful. Most of the flavor came from the olive oil so don't be afraid of the amount. However, I have to say, I think the amount can be reduced by a bit because once I took the "Focaccia" out of the pan, there was oil that was left behind. Overall, this is definitely a MUST to try. Plus, it's pretty simple to make. You just have to be patient.

Focaccia
Ingredients
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided
Directions
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!


-Aaron John
My Food Outings: AJ's Food Adventure
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