No Need for Butter or Anything Extra at All—It’s ALL in the Bread!
Every once in awhile I go to a free cooking or baking class at our local BOSCH store. One memorable class has had a serious impact on my bread baking routine ever since.
It was in this class that I learned all about NO-KNEAD focaccia bread. This Italian yeast bread is made with a strong, high-gluten flour (such as bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.
You use a LOT of olive oil (coating it thoroughly) when making this bread. And after it's risen and rolled out into a flattish rectangle, you press your fingertips into the dough from top to bottom, giving the bread its signature dimples. These indentations in the dough’s top allow for that silky oil to pool. From there the creativity starts: it might be topped with coarse salt and herbs, vegetables, or even cheese before being baked in an extremely hot oven or hearth.
Focaccia is ½" to 1" thick with a light crispy crust on the top and bottom. It's often described as "flatbread" or "Italian flat bread," but unlike the flat bread we're used to, it isn't flat at all, but thick and fluffy. The "flat" term just refers to the pan in which it's baked (compared to other breads baked in loaf pans).
It requires NO KNEADING, making it a super easy bread to pull together. The only drawback to focaccia is that it isn’t all that great the 2nd day. It loses its signature fluff and crispy crust as it is allowed to absorb the olive oil layer in which it’s baked. So when you make it, it’s wise to make it the center of the meal, serve it immediately upon removal from the oven, and invite others in to help you eat it up.
HOWEVER, that said, leftovers can be cut into small pieces to make excellent croutons or, when tossed in a food processor, homemade breadcrumbs. But without a doubt, the best way to use focaccia is to eat it piping hot fresh from the oven. No need for butter or anything extra at all. It's all in the bread.
If you’ve never made this bread, now’s the time. It makes a terrific addition to a night of salad and fresh fruit. Try this recipe below (from www.allrecipes.com) and let me know what you think.
Michael's Foccacia Bread
1 tablespoon raw honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onions
5 cups all-purpose flour or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh, chopped rosemary
1/3 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
Directions:
1. Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. 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 20 minutes.
2. Preheat oven to 415 degrees F (215 degrees C).
3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
4. Bake in preheated oven 20 minutes until golden brown.
2. Preheat oven to 415 degrees F (215 degrees C).
3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
4. Bake in preheated oven 20 minutes until golden brown.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.allrecipes.com
