louise's trattoria focaccia bread recipe louise's trattoria focaccia bread recipe

I found no mention of anything close to the one served at Felix, not even the fetching, , a white sfinch erupting with anchovies and onions that uses mineral water. Then stretch to fit the entire pans! I mixed the dough last night, around 8 pm and put it in the refridgerator. It's a savory fritter of bread, the transcontinental love child of, 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. Follow the recipe through the step in which you dimple the dough just before baking. . When served warm, this ooey, gooey, cheesy delight is impossible to resist. Pour any oil left in bowl over and turn dough to coat it in oil. I really appreciated the gifs, especially to show the dough folding technique. . Chopped artichoke and wilted spinach are the stars, but the feta will keep you coming back for more. Soft and spongy inside its generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust. Must mention offer when placing order. Cover with a lid if you have. Delicious airy focaccia baked to perfection is delicious on its own. The sourdough gives the focaccia a nice tang, and the onions and cheddar are rich and savory. Its origin seems to go back to the twelfth century. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. STEP 1: In a slow cooker, place 2 sheets of parchment paper in the bottom of the pot. NICKY P *Item availability subject to change due to market condition and location. How would you reheat this? Focaccia Barese is particularly famous as itis made with potatoes in the dough that make it extra soft and fluffy. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. ), but the tiny bubbles still setting around the dimples let you know it's hot. The best part of this recipe, in my opinion, is the brine. ), there are plenty of extras you can add to make it even tastier. An incomplete dossier: in the dough, honey; drenching, dousing, yet not overburdening it is olive oil. 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. If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin. This recipe has given me a false sense of bravadoit turned out AMAZING! But how should I reheat it to keep the outside crunch and inside chewiness? Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Ive said it before and Ill say it again: focaccia is the bread recipe for beginners. Yes, you can. I glanced at the pastas, the pizzas, the antipasti, eager for my own drink to arrive so I could get to the bread. Ive made this many times with overnight rise and 8 hour rise and it is dependable and delicious." Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen. Serve it as a side dish, snack, or appetizer. 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. Comes with your choice of minestrone soup, side chop salad or side Caesar salad. It's a savory fritter of bread, the transcontinental love child of youtiao, brioche, and the Krispy Kreme cruller. (The butter will ensure the bread doesnt stick.) circulating about the composition of this wonder loaf. Past that time prepare salamoia (water+ extra virgin olive oil) and imprint the dimples. Yummy. Although all our locations possess a familiarity with each other, each restaurant has a unique character and embraces the neighborhood in which it resides. Sprinkle with flaky sea salt all over. PRO TIP: Cut focaccia in half and stuff with your favorite cured meat or cheese. Today well be making the most famous and classic version of this bread Classic Focaccia Genovese. has flipped for the focaccia at Felix, even though the menu and waitstaff offer a corrective: it's the, that puffs and poufs like dear Honey in ", honey, true, is one of the few substantives bits of information. It's vast and leavened territory, pocked and char-pecked, rolled, stuffed, floured and flowered. All I know about the reviews or the pedigree or the caliber of ingredients is decrumbed from my table. I hadn't been concerned about the distinction between sfincione and focaccia when I'd eaten it before. Arrange your toppings sliced peppers, asparagus, scallions, olives, tomatoes, onions, etc. Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven). You can very easily switch out all-purpose flour for bread flour in this recipe. 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." I love running, cooking, and curling up with a good book! Hadn't I spent weeks in a fiendish Google? 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. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. It emerges soft and pillowy, olive oil-crusted, golden all around, and its completely irresistible. I also add 1 teaspoon of rosemary or thyme to the dry ingredients to give the finished bread a slightly more fragrant flavor. About an inch thick its perfect for panini. One bite, and youll feel like youve been transported to an Italian Trattoria. Proof the yeast. Simply delicious. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Caesar** V 14.99 Louise's "Who's making better pasta?" He worked at Spago. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1 hours and up to 4 hours. Like Funke's, the dough called for sweetness, but it did not require a day's rising. But here's a tip to anyone daunted by the calendar of unavailable tables you'll find if you try to make a reservation: walking-in is possible; bar-noshing is, too, though one must be aggressive and better than me at tuning out prattle: (i.e., "I'm telling you, this is the best pasta in America," a dude behind me said to his buddy. Bake focaccia until puffed and golden brown all over, 2030 minutes. Start kneading on low speed. Broccoli and Tomato Focaccia. "Yeah, but in America," the dude insisted.). 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. (i.e., "I'm telling you, this is the best pasta in America," a dude behind me said to his buddy. The key is to make sure the ingredients are slicked lightly with olive oil to ensure they do not burn in the oven. While the crust. All my guests raved about how delicious , light and airy it was. An interesting phenomenon occurs with food that is familiar, perfectly executed, and delicious: I forget. WebFit Louise's Chop Salad Mixed greens, Roma tomatoes, bell peppers, cucumbers, garbanzo beans and mozzarella cheese chopped and topped with pepperoncini, extra virgin olive oil and balsamic vinegar. The purple top is beautiful, and the bread is so tasty. Let sit for a few minutes until yeast is completely dissolved. I added a little parmesan cheese and black olives on top (with the other toppings) before baking. Preheat oven to 400F. Was a sfincione always a focaccia but a focaccia not always a sfincione? And while the color isnt vibrant, its still a show-stopper. However, when you buy something through the retail links below, we earn an affiliate commission. It is food of pleasure, a very particular pleasure: the pleasure of craft. This wasn't just an internet wormhole. All rights reserved. Linguine with Clams 22.99Fresh clams, olive oil, white wine, parsley, garlic, Garlic Shrimp 25.99Angel hair pasta, garlic, butter, diced tomato, touch of cream, Linguine Pescatore 27.99Scallops, prawns, clams, mussels and fresh fish, sauted in a garlic tomato sauce, Sea Bass 27.99Pan seared sea bass atop pepperonata, pesto sauce, and angel hair aglio olio, Grilled Salmon 27.99Fresh Atlantic salmon with a light chardonnay sauce, served with garlic mashed potatoes and fire-roasted seasonal vegetables, Brick-Pressed Chicken 23.99Half chicken, lemon rub, served with garlic spinach and rosemary potatoes, Chicken Piccata 23.99Lemon, butter, capers, shallots, and chardonnay sauce, served with garlic mashed potatoes and market vegetables, Chicken Marsala 23.99Fresh herbs, shallots, Marsala wine, and mushrooms, served with garlic mashed potatoes and market vegetables, Chicken Parmigiana 23.99Traditional breaded chicken, house tomato sauce, and mozzarella served with linguine Alfredo, Gluten-free pizza available, 10" size onlyAdd 2.99Sub: Vegan Mozzarella Cheese Add 2.99, CheeseV/VF 14.99 / 18.99 / 21.99Louises pizza sauce and whole milk mozzarella, Margherita V/VF15.99 / 19.99 / 23.99Mozzarella, Roma tomatoes, organic basil, Classic Pepperoni 16.99 / 20.99 / 25.99Traditional Naples-style thin crust pizza with mozzarella and pepperoni, Market Roasted Vegetables V/VF17.99 / 21.99 / 25.99Mushrooms, sweet peppers, red onion, mozzarella, roasted tomatoes, Village Special 17.99 / 21.99 / 25.99Pepperoni, sausage, mushrooms, bell peppers, sweet onions, mozzarella, BBQ Chicken 17.99 / 21.99 / 25.99BBQ chicken, red onions, mozzarella, smoked Gouda, BBQ sauce, cilantro, Additional Toppings 10" 1.99 each / 14" or 16" 2.99 eachartichokes / bell peppers / Brussels sprouts / garlic / Gouda / Italian sausage / olives / organic basiIpepperoni / roasted tomatoes / sliced mushrooms / sweet onions / Roma tomatoes. After two to four hours, or when the dough looks like this: its time to dimple it! This would be delicious with a hearty salad or just on its own as a snack with a cold beer. That way, they turned slightly crispy and even more flavorful. Throw in some mozzarella cheese, and Im in heaven. Topped with pizza sauce, cheese, and pepperoni, its like a classic pizza, only much thicker! Place one piece into one of the prepared pans. Its about inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. What matter that if, in ". 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. .". Once you have your focaccia(s) set in the pan, let it rest for about 30 minutes. I remembered smeary tomatoes and the perfect salinity of fish playing in that sweet acidity, the humble decadence of bread(crumbs) on bread. And while youll often see it with nothing more than oil and salt (and lots of it! . Why? This recipe is typical to Liguria region and Genoa in particular where its called focaccia al olio or Fugassa in Genoese dialect. This focaccia is an unexpected yet fantastic variation. weekly! And look at that cross-section at 5:55. Well help you find it with the email address or phone number associated with your account. The lightly sweet and buttery fruit pairs so well with the sharp cheese and savory onions. I baked it in a 13 x 10 rimmed baking sheet. "Can I ferment this in the fridge for 72 hours to develop flavor? Your email address will not be published. Creamy goat cheese, crunchy pistachios, and earthy rosemary are a match made in focaccia heaven. 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. Love the sound of those toppings. Gather your ingredients: 4 cups (512 g) flour, 2 teaspoons (10 g) salt, 2 teaspoons (8 g) instant yeast (SAF is my preference), 2 cups (455 g) water: Whisk together the flour, salt, and yeast first: Slick the surface of the dough with olive oil; then cover the bowl. WebLouises Family Packs Serves 3-4 starting at $37.99 Family Packages available for Take-out or Delivery only. extra-virgin olive oil into center of pan. . For a diner, the demurred technique is a gift. When I asked if he was fond of any of the honeys (the selection was excellent), he told me he was "doing the whole Keto thing" and "couldn't honestly say.". Bread with cheese and veggies is something Ill always agree to. This focaccia has tons of toppings piled high with flavor, texture, and fantastic color. Your email address will not be published. The sfincione gives up a puff of steam. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. Thank you so much for being so in-depth and for sharing your passions with us. Came out perfect. . Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies. Note, the dough in the photo below spent three days in the fridge, and the dough was super bubbly! Place sheet pans with focaccia in the fridge overnight or up to 24 hours. 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. Let stand for 4 to 5 minutes, until foamy. 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. Also, if you need to slightly accelerate rising time of the dough. You all have one of these, right? Keep in mind that some items will char, and a little charring is not a bad thing. Garlic can be pretty strong, so go with your heart and add as much or as little as you prefer. Repeat with the remaining piece. SALON is registered in the U.S. Patent and Trademark Office as a trademark of Salon.com, LLC. That cold rising is the secret! You can use simply olive oil and salt I recommend good, flaky sea salt for this. Allowing the dough to rest 18 to 24 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. Made this focaccia today and served with appetizers. WebThe perfect brunch. Under another towel, it swelled. My only issue with this is the lack of caramelization. I pulled it off the shelf again tonight and made the focaccia. Thank you for sharing! Lucy. Place the dough in a large bowl greased with extra virgin olive oil (photo 6). Baby organic lettuce, roma tomatoes, shaved carrot, olive oil and balsamic vinegar. 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. If you are using glass baking dishes be sure to grease the dishes with butter before pouring a tablespoon of olive oil into each. That means the caramelized onions are REALLY caramelized to perfection. Like Funke's, the dough called for sweetness, but it did not require a day's rising. There is also a selection It sounds simple, and it really is. Start-to-finish it can be made in about three hours. There are lots of focaccia bread recipes out there, so why make this one? ), 2 tsp. 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. You can do this in two ways: Pictured above is my Ode to Spring () Focaccia Bread Art (or Garden Scape). Ad Choices, -oz. Focaccia Bread. Trust me, its worth it! Bake for 20 mins until golden. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Have you ever had a sausage sandwich loaded with peppers and onions in a thick hoagie? In step one, when you whisk together the flour, salt, and instant yeast, add your ingredients chopped olives, sun-dried tomatoes, roasted garlic to the flour and toss to coat; then add the water. Dont forget to use a really good Mediterranean olive oil for this one. Whenever someone asks me for a focaccia recipe, I always show them this one. Fluffy, rosemary focaccia stacked with creamy, tangy goat cheese and topped with roast beef. Forget that I hadn't torn open a packet of yeast since moving to Los Angeles. "You did it!" ? Reference the video for how the texture of the bread should look; then add water back as needed. When I use Pyrex or other glass, pans butter plus oil is essential to prevent sticking. 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. Since its typically thick, it can hold a lot of toppings. digestion is what produces the gas that makes the dough rise. From garlic and herb to cheese and onion, you really cant go wrong. They are very similar to the staple focaccia but each with its unique characteristic. This 4-ingredient recipe requires only 5 minutes of hands-on time. It didn't puff steam so much as wheeze. Copyright 2023 Salon.com, LLC. The words caption four parchment-lined trays of hand-rolled pasta, wreaths and twists and shells. When it comes to herbs, rosemary, thyme, and basil are a fabulous combination. Add warm water and olive oil and mix into a shaggy dough. 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). Potato pizza is actually a pretty popular dish in Italy. Caramelized Onion and Garlic Butter Focaccia, Goat Cheese, Pistachio, and Rosemary Focaccia, Herbed Ricotta and Roasted Tomato Focaccia, Leek Focaccia with Feta and Toasted Pine Nuts, Smoked Salmon and Herb Cream Cheese Focaccia, Roast Beef and Goat Cheese Focaccia Bites.