Best 2 Epicures Foccacia Recipes
**Focaccia, a delectable Italian flatbread, captivates taste buds with its crispy crust, tender interior, and versatile toppings. Its origins trace back to ancient Rome, where it was a staple food among ordinary folk. Today, focaccia remains a beloved culinary treasure, enjoyed throughout Italy and far beyond, often gracing tables as an appetizer, side dish, or even a main course.**
**This article presents a curated collection of focaccia recipes, each offering a unique culinary adventure. From the classic focaccia Genovese, with its minimalist elegance and generous sprinkling of sea salt, to the focaccia al pomodoro, where juicy tomatoes add bursts of flavor, these recipes showcase the diverse possibilities of this versatile bread.**
**For those seeking a savory twist, the focaccia with rosemary and olives beckons with its aromatic herbs and briny olives. The focaccia pugliese, with its distinctive potato topping, offers a delightful textural contrast. And for a touch of sweetness, the focaccia con l'uva, adorned with plump grapes, delivers a delightful burst of fruity goodness.**
**With step-by-step instructions and insightful tips, these recipes empower home cooks of all skill levels to craft exceptional focaccia at home. Whether you prefer a traditional approach or crave experimentation, these recipes guide you on a culinary journey, transforming simple ingredients into a masterpiece of taste and texture.**
**Prepare to embark on a culinary adventure as you explore the diverse flavors and textures of focaccia. Each recipe promises a delightful experience, inviting you to savor the essence of Italian culinary heritage.**
SHOCKINGLY EASY NO-KNEAD FOCACCIA
Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don't feel like waiting that long, leave it out at room temperature until doubled in size-three to four hours.
Provided by Sarah Jampel
Categories Bon Appétit Bake Bread Olive Oil Garlic Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Whisk yeast, honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes. Add flour and salt; mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. oil into the biggest bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. 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.
- Generously butter a 13x9" baking pan (for thicker focaccia that's perfect for sandwiches) or an 18x13" rimmed baking sheet. Pour 1 Tbsp. oil into center of pan. Keeping the dough in the bowl, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Using a fork in each hand makes this process even easier and less messy!)
- Transfer dough to prepared pan. Pour any oil left in bowl over the dough and coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours. To see if it's ready, poke the dough with your finger. The dough should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn't ready. (If at this point the dough is ready to bake but you aren't, you can chill it up to 1 hour.)
- Place a rack in middle of oven; preheat to 450°F. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you may not need to do this if using a baking pan). Dimple focaccia all over with your fingers, as if you're aggressively playing the piano, creating very deep depressions in the dough. Drizzle with remaining 1 Tbsp. oil and sprinkle with sea salt. Bake focaccia until puffed and golden brown all over, 20-30 minutes.
- Melt 4 Tbsp. butter in a small saucepan over medium heat. Remove from heat and grate in garlic (use 2 cloves if you're garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, about 45 seconds. Brush garlic butter all over focaccia. If you don't want to serve the focaccia immediately, hold off on brushing so it remains crisp.
EPICURE'S FOCCACIA
Make and share this Epicure's Foccacia recipe from Food.com.
Provided by Celina1994
Categories Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve sugar in warm water and stir in yeast. Let sit 5 minutes.
- Soften 1/4 cup Epicure's Focaccia Bread Spices in olive oil and hot water. Cool to lukewarm, add salt and combine spices with yeast mixture.
- Stir in flour, one cup at a time.
- Knead on a floured surface until smooth (4 minutes). Let sit 5 minutes.
- Brush baking sheet with olive oil and sprinkle with cornmeal. Roll dough onto pan. Brush with olive oil and let rise 40 minutes.
- Add a drizzle of olive oil and sprinkle with Epicure's Focaccia Bread Spices and Epicure's Sea Salt.
- Bake at 425°F (215°C) for 20-25 minutes until golden.
Nutrition Facts : Calories 165, Fat 4.9, SaturatedFat 0.7, Sodium 729, Carbohydrate 26.2, Fiber 1.2, Sugar 0.9, Protein 3.8
Tips:
- Use fresh, high-quality ingredients for the best flavor. Ensure the yeast is active before using it, or your focaccia won't rise properly.
- For a crispy crust, bake the focaccia in a hot oven. If you want a softer crust, bake it at a lower temperature for a longer time.
- Don't overcrowd the focaccia pan. Leave some space between the dough balls so they can rise and spread.
- Be patient! Focaccia takes time to rise and bake, but it's worth the wait.
Conclusion:
Focaccia is a delicious and versatile bread that can be enjoyed on its own or used as a base for other dishes. It's perfect for parties, picnics, or a simple meal at home. With a few simple ingredients and a little time, you can make focaccia that will impress your friends and family.
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