Focaccia

Updated: Mar 25, 2022

Before I begin this section, I can’t recommend the book enough. “Bread Alone” Daniel Leader and Judith Blahnik ISBN – 0-688-09261-6

If you really like this section, then you should purchase the book.

I met Dan at the French Culinary Institute when he was giving a demonstration in the grand theater.

You can visit one of Dan’s bakeries on the Catskills

https://www.breadalone.com/

I remember growing up there was a bakery called “Valente” now closed. They made their own mozzarella, bread, and other baked goods, but I loved the focaccia

Back in the 70’s, 80’s and 90’s pizza was better. We had Vincent’s and Donna’s. Now it seems, there are good pizza places, but sadly, the best pizza in my neighborhood is Domino’s.

Luckily, I can make focaccia that rivals Valente’s. Sometimes I make pizza too.

On Page 216 in the book you will find the focaccia dough recipe. Then I used my own toppings, but sometimes I just drizzle a little olive oil on top and a sprinkle of salt and herbs.

You need to make the starter before you can begin this - https://www.romeosjulienne.com/post/bread-starter

Ingredients:

18 oz Levan Starter

18 oz Spring Water

20 – 25 oz bread flour

1 TBS sea salt – I mix a little bit of herbs in my salt

Mix the Levan starter with the water and break it up. Add a little bit of flour and stir it. Add the salt, stir it well. Gradually add flour and stir until it is too difficult to stir, then turn it out onto your work surface. Continue to add flour and knead the dough. This dough will be a wetter and more sticky dough, don’t worry just work it a bit and then use your bench scrapers to lift it into a bowl that is coated with olive oil. Now with you hand coated in oil, you can shape the dough into a ball and place it back into the bowl. Cover it with plastic wrap.

I weigh the dough now so that I know how to divide it.

Place the dough in a warm place, 74ºF – 80ºF, for about an hour. It should increase in volume by a quarter or so.

Deflate the dough, cover it again and let it rest for 35 minutes.

Here is where I deviate from the book.

Divide the dough into two or four equal pieces.

I did four. Because my cake pan was the perfect size and because I like having smaller loaves.

Shape the loaves. You can use bread baskets if you have them, or do what I did in the video. I make a makeshift couch with a couple of dish towels. Place the loaves seam side up. Let the dough rest for 1/2 hour to an hour.

Line your cake pan with parchment paper and then spread a little olive oil onto the surface of the paper.

Roll out the dough to match the pan. Place your dough into the pan, pictured below and in the video.

Cover your loaves with a damp towel and let them rest for 1 ½ to 2 hours.

Set your oven to 425ºF, 45 minutes to an hour before baking.

Top your loaves and bake for 12 to 15 minutes, perhaps a bit longer, you will need to judge your preferred doneness.

Let cool completely on a wire rack

My topping were:

1) Asiago and parmesan

2) San Marzano plum tomatoes

3) Kalamata olives

4) Olive oil, salt and herbs