Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

I can make, by my own admission :biggrin: , perfect sourdough, fantastic baguettes, delicious pizza (even approved by native neapolitans) but I cannot, even after multiple tries, make an acceptable focaccia.

Mine always ends up overly dry or too oily. I've tried, as advised by some to use a pizza dough but this ends up too thin and crispy. Others end up as simply like a thin slab of bread.

What I am looking for is a soft, delicate but slightly chewy bite with lots of open holes. The focaccia should be lightly but perceptibly oily, nicely salty and with a hints of rosemary or oregano in the topping. The focaccia should also have nice rise and be thick not thin like an unadorned pizza base.

So come on egulleteers help me out and let's see those attempts for the perfect focaccia recipe!

Link to post
Share on other sites

My favorite recipe comes from "No Need to Knead" by Suzanne Dunaway. You just stir it all up, let it rise and plop it in the pan. It's a very loose, sticky dough. I always make it thin but I suppose if you used a smaller pan it would come out thicker.

Potato in the dough makes a nice think foccacia.

I love cooking with wine. Sometimes I even put it in the food.

Link to post
Share on other sites
Thanks Basilgirl! I am off to Books for Cooks tomorrow to purchase that one and give it a try.

Does it give a nice soft focaccia?

Any more out there?

Well, it's a nice chewy foccacia...but I imagine that it would be softer if it were thicker - I spread it out on my biggest pan and put BIG holes in it, almost like a fougasse...

I like that book very much, but please peruse it before you purchase it on my recommendation! Because it sounds from your first post that you are a much much better baker than I!

I love cooking with wine. Sometimes I even put it in the food.

Link to post
Share on other sites

I love focaccia and have searched for a while for a good recipe. I have fallen in love with Jack Bishop's high rise focaccia from his "The Complete Italian Vegetarian Cookbook". This is a thick and soft focaccia and includes the addition of one potato and is very simple to make.

The book also has a lot of other great recipes as well. :biggrin:

Kristin Wagner, aka "torakris"

 

Link to post
Share on other sites

Torakris - thanks for the recommendation, another one for me to check out at the bookstore tomorrow.

The way you describe it sounds very close to what I want to achieve.

The name of the book struck a bell so I went to my cookbook library. However turned out to be another book called Italian Vegetarian Cooking by Emanuela Stucchi. There must be many books with that title.

Funnily enough one time I had a particularly nice focaccia at the Caffe Idee in Tokyo of all places. It was served with a nice Parma Ham scattered with freshly picked oregano. Yummy...

Link to post
Share on other sites

As you seem to be extremely experienced have you tried just using a ciabatta recipe drizzled with a good oil and prodded and baked in a flat pan. I've seen acceptable results using this and the dough seems to be the same.

Perfection cant be reached, but it can be strived for!
Link to post
Share on other sites

I've had good luck with the foccacia recipe in baking with julia. I think the key to a good foccacia is an overnight rest in the fridge. The one mentioned upthread by torakris has an overnight rest. I read that same recipe in an older issue of fine cooking magazine.

Link to post
Share on other sites

At home (not at work, I have a massive recipe for that), I use this Tyler Florence recipe.

I love the texture and crumb of this bread - but I skip the onions and olives, and just use the cheese and rosemary.

Marsha Lynch aka "zilla369"

Has anyone ever actually seen a bandit making out?

Uh-huh: just as I thought. Stereotyping.

Link to post
Share on other sites

I've always liked the recipes in the Il Fornaio Baking Book by Franco Galli - excellent focaccias from an excellent baker.

Peter Reinhart also has a great focaccia recipe in Crust & Crumb, and I seem to recall an article all about focaccia by Reinhart in a recent issue of Fine Cooking (can't remember the date though).

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to post
Share on other sites
I've had good luck with the foccacia recipe in baking with julia.  I think the key to a good foccacia is an overnight rest in the fridge. 

I like this recipe too. The overnight rest does make a big difference. The grilled veggie focaccia sandwich at the end of the recipe is excellent. Try the leaf shaped fougasse using the same focaccia dough (from Baking with Julia as well).

Link to post
Share on other sites
  • 13 years later...

In the "Fat" episode of Samin Nosrat's Netflix series Salt, Fat, Acid Heat, a Ligurian baker is shown making a delicious looking focaccia that involved pouring a salt/water brine over the shaped dough and letting it proof for 45 min with the brine before baking. A recipe is posted on the show's website here, and credited to Josey Baker.  Although the method is somewhat different from what was done on the show, it does use the brine step.  I tried it anyway and the crust was indeed very crispy and delicious as promised on the show.

Edited to add that the online recipe calls for 2T salt.  I used 1T by mistake as it's what my usual recipe calls for but it turned out to be plenty.  With the brine and a sprinkle of salt before baking, I think 2T would be too much.

The recipe certainly does use an abundance of olive oil: 10 - 12T for this 1/2 sheet pan 

IMG_9333.thumb.jpg.572740683a01fa94ce62cc3c9300fc53.jpg

 

The crumb:

IMG_9336.thumb.jpg.6954d8a1741e378087510d644f751baa.jpg

Edited by blue_dolphin
to add note about salt (log)
  • Like 2
  • Delicious 2
Link to post
Share on other sites
14 minutes ago, Lisa Shock said:

@blue_dolphin Is it a bit like soft pretzels?

 

When it was warm, the crust was more crispy than the chewy crust that I associate with soft pretzels, though I may never have tried the best soft pretzel examples. 

It reminded me a little of the crust on the nan-e-barbari that is painted with a flour/sugar/oil/water glaze before baking

Edited by blue_dolphin
correcting autocorrect (log)
  • Like 1
Link to post
Share on other sites
  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By jimb0
      i had a whole post typed up, but alas, it's been lost.
       
      i searched the forums but didn't find a thread dedicated to fried breads, thus.
       
      yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
       
      i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter. 
       
      fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
       
      anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...