Post by Calaf on Feb 7, 2012 11:37:51 GMT
Focaccia
There are many recipes floating around the intertubes purporting to be Focaccia. One of the worst I’ve seen recently is Lorraine Pascale’s floury abomination. I’m sure it’s nice, but Focaccia it ain’t.
Focaccia is usually rectangular, dimpled and flattish but there’s no reason why it can’t be round or un-dimpled. What it should never be is domed.
Sometimes, recipes are not as important as technique and approach. The key to good Focaccia is to remember these guides:
You will need
Put 400g of strong white flour in a bowl with 40cl of cold water and 1 packet of dry yeast. Use fresh if you prefer. Stir well with a wooden spoon for 2-3 minutes and place in the fridge overnight or for 8-9 hours.
Remove from fridge and add the remaining 100g of flour, packet of yeast, salt and about 2-3cl of oil. In the mixer use the hook to knead for 2-3 minutes. Tip out the mix into an oiled bowl and cover with cling film or a tea towel.
After a couple of hours in a cool place the dough will have doubled. Tip out onto an oiled surface and with oiled hands fold repeatedly for 1-2 minutes. Plop the dough into an oiled tray, push and pull into the corners (this may be tricky as the dough will resist) to spread evenly and cover with oiled cling film loosely. (A fold in the top helps.)
Another hour or so and the dough will rise again forming bubbles. Dimple with an oiled finger, drizzle with oil, sprinkle with sea salt and bake for about 20 minutes in a hot oven (220-240’C depending on your oven.)
Remove from oven and allow to rest for 10 minutes (or at least try) before slicing.
One good version is the Paul Holywood Focaccia which is similar but takes the shortcut of skipping the overnight ferment. I have tried his method and it can confirm it is very good. If you are going to add toppings (perfectly acceptable in Focaccia) then the slight loss of depth of flavour will not matter.
I like to bake this topped simply, served with Prosciutto, Scoglio, Pecorino Sardo, a bowl of Aceto Balsamico Tradizionale di Modena, homegrown Tommies and a bowl of salt loaded olive oil. And don't forget the Montepulciano d'Abruzzo! For the full effect, Enrico Caruso must join you on the gramaphone.
So, to summarise, just as Turkeys are not Chickens, this is a Focaccia
and this is NOT a Focaccia
There are many recipes floating around the intertubes purporting to be Focaccia. One of the worst I’ve seen recently is Lorraine Pascale’s floury abomination. I’m sure it’s nice, but Focaccia it ain’t.
Focaccia is usually rectangular, dimpled and flattish but there’s no reason why it can’t be round or un-dimpled. What it should never be is domed.
Sometimes, recipes are not as important as technique and approach. The key to good Focaccia is to remember these guides:
- Don’t be tempted to add flour because the dough seems wet (don’t worry, it will rise just fine)
- Do not fear the oil content (if it bothers you, stick to ryvita)
- Slow rise (do not use warm water or accelerate the rise in a warm spot)
You will need
- 500g strong white flour
- 40cl cold water
- 10g salt
- +sea salt to sprinkle
- 14g dry yeast (2 sachets)
- 8-10cl olive oil (-ish)
- Kitchen mixer with dough hook (or by hand)
- Large enamel or non-stick tray (not a flat sheet)
Put 400g of strong white flour in a bowl with 40cl of cold water and 1 packet of dry yeast. Use fresh if you prefer. Stir well with a wooden spoon for 2-3 minutes and place in the fridge overnight or for 8-9 hours.
Remove from fridge and add the remaining 100g of flour, packet of yeast, salt and about 2-3cl of oil. In the mixer use the hook to knead for 2-3 minutes. Tip out the mix into an oiled bowl and cover with cling film or a tea towel.
After a couple of hours in a cool place the dough will have doubled. Tip out onto an oiled surface and with oiled hands fold repeatedly for 1-2 minutes. Plop the dough into an oiled tray, push and pull into the corners (this may be tricky as the dough will resist) to spread evenly and cover with oiled cling film loosely. (A fold in the top helps.)
Another hour or so and the dough will rise again forming bubbles. Dimple with an oiled finger, drizzle with oil, sprinkle with sea salt and bake for about 20 minutes in a hot oven (220-240’C depending on your oven.)
Remove from oven and allow to rest for 10 minutes (or at least try) before slicing.
One good version is the Paul Holywood Focaccia which is similar but takes the shortcut of skipping the overnight ferment. I have tried his method and it can confirm it is very good. If you are going to add toppings (perfectly acceptable in Focaccia) then the slight loss of depth of flavour will not matter.
I like to bake this topped simply, served with Prosciutto, Scoglio, Pecorino Sardo, a bowl of Aceto Balsamico Tradizionale di Modena, homegrown Tommies and a bowl of salt loaded olive oil. And don't forget the Montepulciano d'Abruzzo! For the full effect, Enrico Caruso must join you on the gramaphone.
So, to summarise, just as Turkeys are not Chickens, this is a Focaccia
and this is NOT a Focaccia
