Does anyone have a really good recipe for focaccia? Thanks.
No-Knead Focaccia Bread
I should add this is a King Arthur Flour recipe that I added herbs and spices to instead of using their pre-made spice mix.
Here's a link to the original recipe:
http://www.kingarthurflour.com/recipes/no-knead-garlic-cheese-flatbread-recipe.1-2/3 to 1-3/4 cups (375g to 400g) warm water1-1/4 tsp (9g) table salt1 Tbsp (9g) instant yeast (or 1 packet instant or active dried yeast)1/4 cup (28g) cheese powder of your choice, Like grated Parmesan, etc.2 Tbsp (7g) dried onion flakes1-1/2 tsp (4g) onion powder1 tsp (3g) garlic powder1-1/2 tsp (1g) dried Italian seasoning3-1/2 cups (420g) Unbleached All-Purpose Flour3 Tbsp (35g) olive oil (plus additional for drizzling).1) Lightly grease a 9" x 13" sheet pan, and drizzle 2 tablespoons olive oil in the bottom..2) Combine all of the ingredients except olive oil in mixer bowl, and beat at high speed (using mixing paddle) in a Kitchenaid mixer for 60 seconds. Beat in olive oil last until well combined..3) Scoop the sticky batter into the prepared pan, spread batter evenly on bottom of pan and cover the pan with another upside-down sheet pan, and let it rise at room temperature for 2 hours (the garlic and onion powder slow down the yeast rise), until it has become puffy and dough rises a little over edge of sheet pan..4) Gently poke the dough all over with your index finger to make an indent pattern..5) Drizzle dough lightly with olive oil, and sprinkle with more cheese powder, and/or the dried herbs of your choice, if desired..6) Place sheet pan of risen dough in cold oven, uncovered, and set oven to 350°F (175°C)..7) Bake the bread until it's golden brown, about 45 minutes..8) Remove from oven and allow to cool before removing from pan or slicing.
Thanks. Can't wait to try this recipe. I had initially tried the olive oil recipe from the Bread in 5 Minutes book, but didn't like the results. Didn't rise well, not enough air pockets...
My kids and I have gotten really good focaccia at a local restaurant called "Not Your Average Joe's" in Watertown MA. The restaurant sells loafs if you ask, but I thought, why not just make it myself! :)
Happy New Year! New Year's resolution, "Bake more bread!" :D
I tried this recipe from Nancy SIlverstone and simply luv it.
Here is the link
Happy Baking :)
Thanks, Nora. Looks interesting. I'm sure having the sponge builds the flavor. I like the look of the finished loaf as it has some nice rise and air pockets.
Thanks. Look forward to trying this. I have to get used to the metric conversion, but looks like it will be worth it!
I do something very similar (without the cheese up to now, but will definitely try that). I have started putting more and more chopped bacon into the dough recently. Question: why do you advise dried onion flakes and garlic powder when you can get fresh? That's what I do and it just adds to the moisture.
Here is another recipe for a focaccia that uses fresh herbs (the aroma that fills the house when using fresh instead of dried herbs is worth their extra cost, in my opinion) and a fresh lemon zest for some added zing; the lemon notes combine with the earthy rosemary and thyme to create a wonderful focaccia that is out-of-this-world good! It is flavorful and easy to make; you can see the entire recipe at http://thymetobake.com/?p=233