FOCACCERIA DEFINITION RECIPES

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FOCACCIA RECIPE | ANNE BURRELL | FOOD NETWORK



Focaccia Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

FOCACCIA RECIPE | ANNE BURRELL | FOOD NETWORK



Focaccia Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     side-dish

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

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FOCACCIA RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 3 hours 5 minutes
Category side-dish
Cuisine italian
  • Oh baby!


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The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. [citation needed] Outside Liguria, the word usually refers to the Genoese variants. In Genoese, it is called fügassa. In Barese, it is called fecàzze. The first …
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Apr 28, 2015 · Instructions: The night before (or even a few days before) you want to make focaccia, make the biga and place in a sealed container in the refrigerator. In a measuring cup, mix warm water (ideally 37˚C) with the yeast and let it sit for 10 minutes. Mix both of the flours, instant mashed potatoes and the salt.
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fo·cac·cia. (fə-kä′chə, fō-) n. A flat Italian bread traditionally flavored with olive oil and salt and often topped with herbs, onions, or other items. [Italian, hearth-cake, from Vulgar Latin *focācia, from Late Latin, feminine of focācius, of the hearth, from Latin focus, …
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FOCACCIA DEFINITION & MEANING - MERRIAM-WEBSTER
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FOCACCIA - WIKIPEDIA
The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. [citation needed] Outside Liguria, the word usually refers to the Genoese variants. In Genoese, it is called fügassa. In Barese, it is called fecàzze. The first attestation of the word focaccia …
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FOCACCIA - DEFINITION OF FOCACCIA BY THE FREE DICTIONARY
Define focaccia. focaccia synonyms, focaccia pronunciation, focaccia translation, English dictionary definition of focaccia. focaccia n. A flat Italian bread traditionally flavored with olive …
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FOCACCERIA MEANING, PRONUNCIATION AND ORIGIN - NA…
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FOCACCIA DEFINITION & MEANING - MERRIAM-WEBSTER
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FOCACCIA - WIKIPEDIA
The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. [citation needed] Outside Liguria, the word usually refers to the Genoese variants. In Genoese, it is called fügassa. In Barese, it is called fecàzze. The first attestation of the word focaccia …
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