Best 4 Focaccia For The Love Of It Longmeadow Farm Recipes
**Focaccia: A Delightful Italian Bread for Every Occasion**
Focaccia, a delectable Italian flatbread, has captured the hearts of bread enthusiasts worldwide with its irresistible combination of a crispy crust, airy interior, and tantalizing toppings. Originating in the Liguria region of Italy, focaccia has evolved into a versatile culinary canvas, inspiring countless variations and interpretations. From classic focaccia Genovese adorned with fragrant olive oil, sea salt, and fresh rosemary to creative renditions featuring an array of herbs, vegetables, and cheeses, the possibilities are endless.
**Explore a Culinary Journey of Focaccia Delights**
In this comprehensive guide to focaccia, we embark on a culinary odyssey, delving into the secrets of crafting this beloved Italian bread. Discover the art of creating the perfect dough, achieving that golden crust, and infusing focaccia with an array of delightful flavors.
**Recipes for Every Palate and Occasion**
Our collection of focaccia recipes caters to every taste and occasion. Whether you seek a traditional focaccia Genovese to accompany your favorite Italian dishes, a flavorful rosemary and sea salt focaccia for a casual gathering, or a delectable focaccia topped with sun-dried tomatoes, olives, and artichokes for a special celebration, we have you covered.
**Classic Focaccia Genovese:** Embark on a culinary journey to the heart of Liguria with this authentic focaccia Genovese recipe. Simple yet exquisite, this classic focaccia showcases the harmony of olive oil, sea salt, and fresh rosemary.
**Rosemary and Sea Salt Focaccia:** Experience the timeless combination of rosemary and sea salt in this aromatic focaccia. With its golden crust and fluffy interior, this focaccia is perfect for everyday enjoyment or as a delightful addition to your next picnic.
**Sun-Dried Tomato, Olive, and Artichoke Focaccia:** Elevate your focaccia game with this vibrant recipe featuring sun-dried tomatoes, olives, and artichokes. Bursting with Mediterranean flavors, this focaccia is a showstopper at any gathering.
As you embark on this focaccia-making adventure, remember that patience, love, and a sprinkle of creativity are the key ingredients to creating exceptional focaccia. So, gather your apron, fire up your oven, and let's embark on this delicious journey together!
FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM
Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well.
Provided by Andi Longmeadow Farm
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
- If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
- Switch to the dough hook and mix on medium low for another 3 minutes.
- Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
- Put dough on board or counter dusted with a bit of flour.
- Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
- Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
- Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
- Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
- Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
- Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
- Brush last tablespoon of oil, add toppings.
THE BEST FOCACCIA
It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
- Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
- For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
- Meanwhile, preheat the oven to 450 degrees F.
- Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CLASSIC FOCACCIA
Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient flatbread that is unexpectedly easy to make. Once a staple at Caroline Fidanza's now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the "Saltie: A Cookbook" is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).
Provided by Amelia Nierenberg
Categories breakfast, brunch, dinner, lunch, snack, breads, quick breads, appetizer, side dish
Time 30m
Yield One 9-by-13-inch pan
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
- When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
- Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
- Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)
Tips:
- Use a digital scale to weigh your ingredients. This will ensure accuracy and consistency in your baking.
- Make sure your yeast is active before using it. To test this, dissolve 1 teaspoon of yeast in 1/4 cup of warm water (110-115°F) with a pinch of sugar. Let it sit for 5-10 minutes. If the yeast is active, it will foam up and double in size.
- Use filtered or spring water for your dough. Tap water can contain chlorine and other chemicals that can inhibit the yeast's growth.
- Don't overwork the dough. Mix it just until it comes together in a shaggy ball. Overworking the dough will make it tough.
- Let the dough rise in a warm place. The ideal temperature for rising dough is 75-85°F. You can place the dough in a warm oven with the light on, or in a sunny spot in your kitchen.
- When shaping the focaccia, use your fingers to gently press down on the dough, creating dimples. This will help the focaccia to rise evenly and create a crispy crust.
- Before baking, brush the focaccia with olive oil and sprinkle with salt. This will help to create a golden brown crust.
- Bake the focaccia in a preheated oven at 450°F for 20-25 minutes, or until the crust is golden brown and the center is cooked through.
- Let the focaccia cool slightly before slicing and serving.
Conclusion:
Focaccia is a delicious and versatile bread that can be enjoyed in many different ways. Whether you're serving it as an appetizer, a side dish, or a main course, focaccia is sure to be a hit. With a little practice, you'll be able to make focaccia like a pro!
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