This week’s assignment was to make Foccacia, a delicious Italian flat-ish bread. It was relatively easy, but required lots of time–but very little attention.
The dough was easy to put together, water, yeast, salt, olive oil and flour kneaded together for about 10 minutes to make a beautiful dough. Then an hour and a half rise. Then it was folded up on itself to deflate it, and then another short rise. Then the dough was divided into three lumps, placed into an oiled ziplock bag, and stashed in the fridge for a 24-36 hour rest.
The long cold rise produced lots of tiny bubbles and a tangy flavor. Of course I forgot to take a picture of the dough after it came out of the fridge. It had risen again, and you could see the matrix of bubbles in the dough.
When I was ready to bake it the next evening I pressed it onto a parchment lined baking sheet. The recipe called for chopped fresh herbs, which I didn’t have–so I used sea-salt on two of them and magic salt on the other.
Magic salt is a delicious combination of kosher salt, garlic, rosemary and sage. It all goes into the food processor to chop up the garlic and herbs with the salt and then it’s poured onto a rimmed baking sheet to dry (either by leaving it out or in a low oven–I had to use the oven for mine because it was extremely humid when I made it). The salt can be used to flavor roasted vegetables, meat, and apparently Foccacia. It was the clear winner for me over the one that just had olive oil and sea salt.
The bread didn’t have the loose bubbly texture I expected–the bubbles were small and evenly distributed– but I’m not sure it mattered. It was light and heavily flavored with olive oil, salt and herbs. I would definitely make it again, and I wonder how it would work as a pizza dough. Perhaps as a loosely made pan/Sicilian pizza.
I served the bread with dinner one night last week. Leftover lasagne, the foccacia and collard greens with garlic.
Check out the host’s post on this recipe at Sharmini’s blog, Wandering Through. The recipe can be found there, as well as on page 143 of the book.
And take a look at the Leave Your Link link (LYL) at Tuesdays with Dorie. If you’ve got a hankering for good bread, and an excuse to make this (and a little bit of time) you should.
The next Tuesdays With Dorie will feature Boca Negra. All I can say about that is wow. Stay tuned for that one!
Glad you liked the focaccia! Thanks for baking along this week.
Very nice! It certainly came out all puffy and airy. It looks terrific!
It looks beautiful, Amy! We really enjoyed this one…I made grape focaccia…very good!
very nice Amy! makes me hungry for dinner.
Your magic salt sounds like a yummy addition! I didn’t get big bubbles either…but it was still tasty 🙂
I got the biggest and most irregular bubbles when I only dimpled…your focaccia looks great, it would be delicious with lasagne.
I like the magic salt. That is a good idea to have it made up for other things. Your focaccia looks good! The slashing is superb.
the magic salt is amazing. I gave a ton of it away as holiday gifts, and it made my house smell so good!
I bought razor blades especially for this bread!
I love those pools of olive oil on the dough. I am sure that soaked into the dough and lent a wonderful flavor.
Looks great.
I think this would make a really great pizza base too! Your bread looks very tasty and I have never heard of magic salt before! Sounds great!
you should absolutely make some magic salt. definitely
Nicely done. Magic Salt sounds tasty!