If you have been following my blog then you know that I broke my foot over Thanksgiving, so between that and the polar vortex we have been under, getting out has not been a priority. That doesn’t mean, however, that I am willing to compromise on food. I had made some eggplant Parmesan for dinner and knew that we would be having soup or pasta in the next couple of nights. Unfortunately, I didn’t have any good bread in the house to go with these dinners and as my readers also know, I LOVE good bread. None of this no carbs nonsense for me. I would much rather go without meat than bread. Okay, I’ll get off of my soapbox now.
I decided on focaccia which is really quite simple to make. While I don’t have a brick oven, I do have bricks in my oven as well as a pizza steel. The bricks I picked up from a construction site… They stay in my oven all the time and have also come in handy when I need to press something down like my tofu. No buildings were harmed in the process.
I started with a recipe from The Italian Baker by Carol Field. I have made a few things from this cookbook and so far they have required some adjustments. I also like to improvise a bit so since this recipe makes three focaccia, I chose a different topping for each: sun-dried tomato, olives and just sea salt and fresh cracked black pepper. Once you learn the basics, you can fool around. Sometimes the results are amazing and sometimes not, but rarely is something such a failure as to be inedible. So loosen up and have fun. Try this with my White Bean Soup with Pesto and Chorizo. And as an extra bonus, these focacce also make great sandwich bread, split like you are dividing a cake for layer cake. Try it with homemade pesto, herbed turkey breast and arugula or radicchio.
Focaccia alla Genovese
Yield: Three 9-inch round focacce or two 10.5 inch x 15-inch rectangular focacce
2.5 teaspoons active dry yeast (one packet, although this is a very inefficient and expensive way to buy yeast)
1/4 cup warm tap water
2.25 cups plus 1 Tablespoon tap water, room temperature
2 Tablespoons EVOO plus more for the pans
About 5.5 cups of flour ( I used a mixture of 3 cups all-purpose and 2.5 cups of bread flour)
1 Tablespoon fine sea salt
Fresh or dried herbs (optional)
While this can be made in a machine, it is so easy to make by hand so I am only including instructions for that method. If you want to make it by machine, buy the book!
- Stir the yeast into the 1/4 cup of water in a large mixing bowl. (My house tends to be on the chilly side because I like it that way, so I always run hot water to rinse my bowl before adding yeast.) Allow to stand for about 10 minutes. You won’t see a whole lot happening but the yeast is blooming.
- Stir in remaining water and EVOO. Add 2 cups of the flour and the salt and stir until smooth. (If you like, you can add about 2 to 3 Tablespoons of fresh chopped herbs like rosemary or sage or 1.5 Tablespoons dried at this point.) Stir in 3 more cups of flour, one cup at a time, until the dough comes together. Knead on a lightly floured surface, adding flour as necessary for about 8 to 10 minutes or until the dough is velvety and soft but not sticky.
- Form the dough into a ball and place it in a lightly oiled bowl, rolling the dough to cover it with the oil. Cover the bowl with plastic wrap and allow it to rise until doubled, about 1.5 hours. Since my house is pretty cool, I warm my oven to 170 degrees F. while I am preparing the dough, then turn it off. I place my dough in the slightly warm oven to rise. You don’t have to do this, but if your house is on the cool side it may take a little longer for the first rise. If you are okay with this, it is not a problem for the dough.
- Punch down the risen dough and divide into 3 equal parts for the round focaccia. (You could weigh these out if you want to be exact or you could eyeball it like I do. I like to live on the edge!) Shape each third into a thick disk and allow it to rest for about 10 minutes. I spray a bit of PAM on each disk so the dough doesn’t dry out. You could also cover them lightly with plastic wrap. After about 10 minutes, the gluten should have relaxed enough that you can easily roll out each to a 9-inch circle. Place each round into a well-oiled 9-inch pie or cake plate. Cover the dough with a dish towel and allow them to rise for 30 minutes. I just leave them on my counter for this part.
- After the dough has risen a bit, use your fingers to aggressively “dimple” the dough, leaving indentations that are about 1/2 inch deep. Just poke the dough. Cover the pans with a damp towel. I just wring my towel(s) out in warm water until there is no dripping. Allow the dough to rest for 2 hours. By this time the dough should be just about to the top of the pans. After 1 hour, heat your oven to 400 degrees F. This is especially important if you are using a pizza stone or steel or bricks. You want the oven as hot as possible since a home oven cannot achieve the temperatures of a brick oven.
- Drizzle EVOO all across the top, making sure that all of the dimples have oil in them. Now it’s up to you. You can simple sprinkle sea salt or Kosher salt and fresh cracked black pepper on top or you can add some fresh herbs. You can add some chopped olives or sun-dried tomatoes pressed into the dimples. Drizzle a bit more EVOO and add salt to the tomatoes if using.
- Place your pans in the oven. If you are using stones, place them directly on the stones or steel. During the first 10 minutes, spray water above the pans and quickly close the oven door to trap the steam. If you don’t have a spray bottle, take throw a couple of Tablespoons of water onto the bottom of the oven being careful to not hit the glass on the door or the light bulb in the oven – either of which could crack. Bake for about 25 minutes or until golden brown. Immediately remove from pans and place the breads on a rack. As you can see from my photo, I have raised the rack using inverted custard cups to allow as much airflow underneath as possible. You don’t want soggy focacce.
- Enjoy the focacce warm from the oven or at room temperature.DO NOT refrigerate them. You can freeze focacce successfully and warm them in an oven when ready to eat.
7 thoughts on “Focaccia”
I’m not clear on the how to use the bricks – do you just place them on the steel bottom of the oven or do you place them on the oven rack before placing the pans on top? Also, when you say in the introduction that you keep the bricks in the oven all the time, do you mean that you literally never take them out no matter what you are cooking/baking? If so, how does that affect your ‘regular’ cooking/baking? Thank you.
Thanks for the question. I keep both the steel and the bricks in the oven all the time no matter what I am cooking. The steel is relatively new for me but I have had the bricks for several years. They seem to make my oven heat more evenly. I place them on the lowest oven rack. My steel goes on the next rack up usually and I place the pans directly on it or if I am not using a pan such as in a free-form bread or pizza, I place a piece of parchment on top of the steel with the dough on top of that.
The main impetus in leaving the steel and bricks in the oven all the time is that they weigh so bloody much! The steel is 16 pounds of concentrated dead weight. Also you should be cautious since it remains quite hot long after the rest if the oven has cooled down. Home ovens are never as hot as commercial ovens. I haven’t experienced any problems with recipes by leaving them in the oven.