The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best focaccia?

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sfp1's picture
sfp1

Best focaccia?

Hi,

Does anyone have a really good recipe for focaccia? Thanks.

Susan

Antilope's picture
Antilope

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
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1-2/3 to 1-3/4 cups (375g to 400g) warm water
1-1/4 tsp (9g) table salt
1 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 flakes
1-1/2 tsp (4g) onion powder
1 tsp (3g) garlic powder
1-1/2 tsp (1g) dried Italian seasoning
3-1/2 cups (420g) Unbleached All-Purpose Flour
3 Tbsp (35g) olive oil (plus additional for drizzling)
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1) Lightly grease a 9" x 13" sheet pan, and drizzle 2 tablespoons olive oil in the bottom.
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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.
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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.
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4) Gently poke the dough all over with your index finger to make an indent pattern.
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5) Drizzle dough lightly with olive oil, and sprinkle with more cheese powder, and/or the dried herbs of your choice, if desired.
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6) Place sheet pan of risen dough in cold oven, uncovered, and set oven to 350°F (175°C).
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7) Bake the bread until it's golden brown, about 45 minutes.
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8) Remove from oven and allow to cool before removing from pan or slicing.

sfp1's picture
sfp1

Hi Antilope,

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

nora sass's picture
nora sass

I tried this recipe from Nancy SIlverstone and simply luv it. 

Here is the link

http://www.latimes.com/features/food/la-fo-masterclass-rec1-20110526,0,1189999.story#axzz2p8W0bJVs

 

Happy Baking :)

sfp1's picture
sfp1

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.

Susan

sfp1's picture
sfp1

Hi Mirko,

Thanks. Look forward to trying this. I have to get used to the metric conversion, but looks like it will be worth it!

:)

Susan