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rdholt's picture

Focaccia (post #63301)


I made foccacia from a recipe I found in Fine Cooking, and now I can't find the magazine and recipe!  I know it was a Fine Cooking issue!  I only get two cooking magazines.  The recipe on the web site is not the one I used previously.  The one I used, baked the foccacia in a sheet pan with one inch sides.  It used a lot of olive oil too.  Does anyone have a copy?


Thanks, Ron55

Biscuits's picture

(post #63301, reply #1 of 16)

I  know EXACTLY the recipe  you mean!  LOADS of OO, but so so SOOOOOOo good!

Give me some time - until after The Boy is asleep, and I'll post it for you.

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

rdholt's picture

(post #63301, reply #2 of 16)

Thank you!

I'm a newby here and after looking around found the index for all issues.  Apparently it was in issue 63.  I never throw these away but have searched high and low for that recipe without success!

KarenP's picture

(post #63301, reply #3 of 16)

 Index Guy has done the Index from issue 1 - 65.  Its posted in this thread.  Hope that helps!

Glenys's picture

(post #63301, reply #4 of 16)

If you're using the search feature you'll have better luck with the correct spelling- focaccia.

rdholt's picture

(post #63301, reply #5 of 16)

Foccacia-focaccia, either spelling has a lot of information.  But not the recipe from Issue 63 that I am looking for. 

Thanks for the help though,

Biscuits's picture

(post #63301, reply #6 of 16)

Ron I'm sorry  - I will get someone to post the recipe for you - Ive had an accident with my hand and can only type with 3 fingers - I do know what recipe you are talking about - Issue 63 p. 58, yes?

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

Li's picture

(post #63301, reply #7 of 16)

This one? It's from Peter Reinhart.

Basic Focaccia

Yields a 13x18-inch loaf; makes 12 to 15 pieces.

Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold dramatically slows yeast activity. This is the key to truly flavorful focaccia.

1 pound 9 ounces (51?2 cups) unbleached bread flour

21?2 cups cold water, at about 55°F

2 tablespoons plus 1 teaspoon granulated sugar (1 ounce)

2 teaspoons table salt or 31?2 teaspoons kosher salt (1?2 ounce)

1 packet (1?4 ounce) instant yeast (also called rapid-rise or fast-rising yeast)

10 tablespoons extra-virgin olive oil

Coarse sea salt or kosher salt for sprinkling

The day before baking, mix the dough and let it spend the night in the refrigerator.

Combine the flour, water, sugar, salt, and yeast together In the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let it rest for 5 minutes and then mix on medium low for another 3 minutes, until the dough is relatively smooth 1. It will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.

Coat a bowl large enough to hold the dough when it doubles in size with 1 tablespoon of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil. Hold the bowl steady with one hand. Wet the other hand in water, 2 grasp the dough and stretch it to nearly twice its size and then 3 lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full 360 degrees and stretched and folded the dough four times. Drizzle 1 tablespoon of the olive oil over the dough and flip it over. Seal the bowl with plastic wrap and refrigerate it overnight, or for at least TK hours.

Three hours before baking, shape the focaccia and let it rise.

Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13x18-inch rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 tablespoons of the olive oil. 4 Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.

Easy does it: The key to working with focaccia dough is a gentle hand. You want the dough to retain as much gas as possible, so that the focaccia develops its distinctive airy holes.

5 Drizzle 2 tablespoons of the olive oil on top of the dough. (Don’t worry if some rolls off onto the pan; it will all be absorbed eventually.)

6 Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don’t force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will keep it from forming a crust.

After resting, drizzle another 2 tablespoons of olive oil over the dough’s surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1?4 to 1?2 inch thick. If it doesn’t stay in the corners, don’t worry; the dough will fill the corners as it rises.

Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it’s about 11?2 times its original size and swells to about 1?4 inch above the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room.

Bake the focaccia and let it cool before serving.

Thirty minutes before baking, heat your oven to 475°F.

Just before baking, gentry remove the plastic wrap and 7 sprinkle a few pinches of coarse salt over the dough.

Put the pan in the middle of the hot oven and reduce the heat to 450°F. After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. If it’s done, it will be golden brown on top and, if you 8 lift a corner of the dough, it will appear golden on the underside as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.

Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focaccia’s surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.

Central Scrutinizer; Cooks Talk moderator

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Biscuits's picture

(post #63301, reply #8 of 16)

thats it!  thank you, Li - It would have taken me days to type that -

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

rdholt's picture

(post #63301, reply #11 of 16)

That's it, that's it! 

Thank you, and my family thanks you too!  They are my guinea pigs on cooking\baking.  But by the way they dig in, it must be okay,

Hope your hand heals soon!

Biscuits's picture

(post #63301, reply #12 of 16)

You are very welcome - thanks to Li too for posting it.  I love that recipe - if my hand heals I'll be making it myself this weekend.  sounds like a lot of oil, but the end result is fabulous.

Life is tough - but it's tougher when you're stupid - Major Jeffrey F. Richardson, USMC

Ancora Imparo -

ginger33's picture

(post #63301, reply #13 of 16)

I just printed your recipe fro basic focaccio bread and I am really looking forward to making it in the next few days. Thanks

Glenys's picture

(post #63301, reply #14 of 16)

As always, you are a goddess. And thanks for switching the c's.

I hope if we have a major Vancouverfest, you'll bring your husband along and visit.

Li's picture

(post #63301, reply #15 of 16)

<blushing> My pleasure.

I'd love a Vancouverfest! I've never been there. DH might even be persuaded to accompany.

Central Scrutinizer; Cooks Talk moderator

Only connect.

MadMom's picture

(post #63301, reply #16 of 16)

That settles who is going to plan it?  Sandra?  Glenys?

Things are going to get a lot worse before they get worse.
Lily Tomlin

KarenP's picture

(post #63301, reply #9 of 16)

  I'm very sorry to hear that!  Hope that this isn't going to be a long term hurt!

doyenne's picture

(post #63301, reply #10 of 16)

I'm sorry to hear about your hand. Hope you  mend quickly.


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