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a pizza with cheese and thyme ...
- 250 ml water,
- 1 sachet of yeast,
- 2 ligurite sugar,
- half a teaspoon of salt,
- 4 tablespoons oil,
- as much flour as it contains
- 500 -600 g salted cheese
Preparation time: less than 60 minutes
HOW TO PREPARE THE FIRE RECIPE:
Knead the crust, spread the sheet (by hand) immediately in a greased pan lined with flour and leave to rise for 1 hour. After it has fermented, put a pinch of salt, thyme and grated cheese on top.
Put in the hot oven and bake on medium heat for about 35 minutes.
After spreading the crust on the tray, grease it with a little oil.
It Should Be Against The Law for a Focaccia Recipe to Be This Easy
I am not a baker. I don’t just flit home after work to make Earl Gray yogurt cake, like some of my colleagues. I don’t take on pastry projects over the weekends or post naturally-lit side angles of my laminated crumb structures on Instagram. There was a minute, last spring, when someone gave me a sourdough starter, sparking halcyon dreams of my brave new future as a bread bro months later, I found it in the back of my fridge — dead.
Luckily, I live in a neighborhood full of old-school Italian bakeries, so I told myself I could purchase all my pre-baked carbs and still live a full life. But the feeling lingered. The ghost, perhaps, of that neglected yeasty goo-boy still slumbering with the fishes in his refrigerated prison cell. and wanted to bake I just didn’t think I had it in me.
Then one day, in the no man’s land of the nay shared Google drive, I happened upon this recipe for no-knead focaccia.
"It's easy!" Saïd Sarah Jampel, the recipe’s creator, who very much is one of those casual weekend laminators. I didn’t fully believe her, but the ingredient list looked pleasingly simple: dry yeast, flour, butter, honey, olive oil, garlic, and salt. Literally, that was it. Seven things. And besides the yeast, I had everything in my ill-equipped kitchen already. So one rainy Saturday, I decided to put my baggage aside and give it a try.
Go slow. I told myself, recalling failed cookie attempts past where hasty prep work led to the unfortunate exclusion of key ingredients like sugar. But the steps here were so easy I found myself flying: whisk yeast, honey, and water and set it aside. Watch the yeast foam — it’s alive! (Not dead!) Add flour and salt and mix, mix, mix. Coat it with oil, stick it in the fridge, and. wait, what? You’re done for the day. It can sit and chill for 8–24 hours.
Come Sunday, I returned to the fridge to find my dough blob had expanded to twice its original size — exciting! Its bubbly surface assured me that I had not yet murdered it. So into a buttered, oiled baking pan it went. You can opt for a baking sheet as well, but the pan’s taller sides, Sarah told me, beget a thick focaccia that’s perfect for sandwiches, and I’m all about that. Just let it sit somewhere warmish while you watch 1.5 to 4 hours of Cheer on Netflix. (JERRY!)
Photo by Laura Murray, Food Styling by Susan Spungen
Then comes the fun part: pretending you are Samin Nosrat in the best scene of Salt, Fat, Acid, Heat. You know, the one where she makes focaccia in Liguria, pouring approximately one gallon of olive oil onto a slick of pale dough and using her fingers Liberace-style to poke holes all over it, each of which then turn into little thimble-sized oil pools. She is beauty! She is grace! She is me! She is you!
Or is this the fun part? Sticking that baby into the oven and dancing around the apartment for half an hour as it fills with the unfamiliar scent of TRUE HEAVEN. “What is that?”Your husband may ask. But you’ll say nothing as you pull your focaccia child fresh from the oven, all golden brown and glistening. You’ll melt some butter in a pan, grate in some garlic, drizzle it on top of the perfectly pocked surface. You won’t wait until itâ & # x20AC; & # x2122; s cool because that’s too hard. Instead you’ll slice right into the blazing surface to pull out a steaming square. And suddenly you’ll realize that every focaccia you’ve eaten up until this point was totally stale compared to this.
It will taste like creamy cotton. It will taste like a cloud full of hot rain, heavy and light all at once. It will taste like sweet, sweet success. Because look at you! Look at me! I made bread from scratch, and I didn’t even have to knead.
What you’ll need
Ateco Mini Offset Spatula (Set of 2)
Lydia's Kitchen (Softcover)
In a medium-size bowl, mix the yeast, warm water, and sugar, and allow it to stand 10 minutes, until foamy. In a large bowl, mix 5 cups of the flour and 1 ½ teaspoons of the salt, forming a well in the center. Pour the yeast mixture into the well, along with 2 tablespoons of the oil. Stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough. Use floured hands to mix the dough when it becomes too stiff to work with a spoon.
Dust a work surface with about ¼ cup of the remaining flour, turn the dough out onto it, and knead 10 minutes, adding flour if the dough gets sticky. (Alternatively, this step can be accomplished with the dough hook of an electric mixer.) When the dough is smooth and elastic, shape into a small ball and place it in a greased bowl, turning it once to bring the greased side up. Cover with a damp dish towel or plastic wrap, and allow it to rise until doubled in volume, about 30 minutes. Punch down the dough, cover, and allow it to rise as before.
With your hands, spread and press the dough into a greased 11 ”X 15” jelly-roll pan, forcing up the edges to form a 1 ”-high wall. With your knuckles, press the surface of the dough all over, making a pattern of indentations. Cover and let rise for 5 minutes, while the oven preheats to 450 degrees.
In a bowl, blend the remaining olive oil and salt, the onion, rosemary, and pepper. Press down the dough with your knuckles, exactly as before. Spread the onion mixture over the dough, leaving the edges bare, and brush the edges with whatever oil remains in the mixing bowl.
Bake for 30-35 minutes. When golden, after approximately 20 minutes, cover with foil and continue baking 15 minutes longer. To serve, cut the focaccia into rectangles.
FOCACIA - Recipes
Adapted from Diego with the help of Josey Baker
2½ cups (600 grams) lukewarm water
½ teaspoon active dry yeast
2½ teaspoons (15 grams) honey
5 1/3 cups (800 grams) all-purpose flour
2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
⅓ cup (80 grams) lukewarm water
Refer to the chart in the book for leap equivalences.
In a medium bowl, stir together water, yeast, and honey to dissolve. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.
Spread 2 to 3 tablespoons oil evenly onto an 18-by-13 inch (46-by-33 cm) rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.
Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, adjust rack to center position and preheat oven to 450 ° F (235 ° C). If you have a baking stone, place it on a rack. Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking.
Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.
Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.
Serve warm or at room temperature.
To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving.
The Best, Easiest Focaccia Bread Recipe
- Author: Alexandra Stafford
- Prep Time: 18 hours
- Cook Time: 30 minutes
- Total Time: 18 hours 30 minutes
- Yield: 2 loaves
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge yields the best result. This recipe requires only 5 minutes of hands-on time to stir together the flour, salt, instant yeast, and water. The focaccia will emerge from the oven pillowy and golden.
A few notes:
- I've been baking the focaccia in two 9-inch Pyrex pie plates. Butter + oil is essential to prevent sticking.
- Other pan options include: A 9 & # 21513-inch pan - do not split the dough in half, if you use this option, which will create a thicker focaccia (I love this USA pan for this one). A 13 & # 21518-inch rimmed sheet pan - this creates a thinner focaccia, which is great for slab sandwiches.
- As always, for best results, use a digital scale to measure the flour.
- I love SAF instant yeast. I buy it in bulk, transfer it to a fourth storage container, and store it in my fridge for months. You can store it in the freezer also.
- If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy then proceed with the recipe.
- Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look then add water back as needed.
- Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
- 4 cups (512 g) all-purpose flour or bread flour, see notes above
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
- Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel or plastic wrap and place in the refrigerator immediately for at least 12 hours.
- Line two 8- or 9-inch pie plates or a 9 & # 21513-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9 & # 21513-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl into quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or don’t split if using the 9 & # 21513-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425 ° F. Pour another tablespoon of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving let it cool completely if you are halving it with the intention of making a sandwich.
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- ⅓ cup warm water (110 degrees F / 45 degrees C)
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- ¼ teaspoon salt
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Deflate the dough and turn it out onto a lightly floured surface knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker on the outside, you may have to wait 20 minutes.