Day 44, Quarantine Kitchen, Foccacia

Sunday I decided to make some focaccia dough, and let it rise overnight in the fridge.  This is my friend Jenny's basic recipe, but I tweaked it a bit.  I've been practicing with focaccia during this quarantine, using sourdough, then yeast, no-knead, you name it I've tried it, and I've finally hit the right note; a long slow rise in the fridge and copious amounts of really good olive oil.  For this one, I sprinkled some Romano cheese over it, then dimpled the dough, and sprinkled some chopped rosemary and Maldon salt over the top before liberally dousing it with olive oil.  I use Cuore Verde olive oil that I order from our family in Italy at Enoteca Properzio.  There is something satisfying about taking this gorgeous bread from the oven, and knowing that you've created magic with just flour, yeast, and water.

Jenny's No-Knead Focaccia

3 2/3 cups (550g) all-purpose flour

1 teaspoon active dry yeast

1 teaspoon salt

1 3/4 cups (375g) warm water

6 tablespoons extra virgin olive oil

1 to 2 teaspoons flaky salt like Maldon

Optional:  chopped rosemary (about 2 teaspoons) 1/2 cup grated cheese

In a mixing bowl, combine the flour, yeast, salt and water, until well combined.  Brush a bowl with extra virgin olive oil, turn the dough in the bowl, cover and let rise for 1 hour---I've done this and my suggestion is to actually refrigerate this overnight and give it a long slow rise---the focaccia rises higher and the finished product is way superior.  

The next day, pour at least 3 tablespoons of olive oil into a baking pan---mine is a 12-inch all-clad skillet, Jenny suggests a cast iron skillet, which is another choice.  You can even do this on a baking sheet if you like.  Push the dough onto the oil, and make sure it goes to the rim of the baking pan.  If it's a little slow to stretch, cover it for 15 minutes, then try again.  Once the dough is in the pan, allow it to rise, covered, for 1 hour.  

Preheat the oven to 425 degrees, push your knuckles into the dough to make indentations.  Pour the remaining oil over the focaccia, and sprinkle with the flaky salt.  Make sure to pretty much drench the dough with the oil, otherwise, it will be dry when you take it out of the oven.  Bake for 20 minutes, until the bottom is crispy and the top is golden brown.    Let the focaccia rest for about 20 minutes before cutting and serving.  

We had the focaccia with a huge pot of pasta with meatballs, click here for a recipe.  The wine glass photo is one of my favorites from Enoteca Properzio in Spello. We have our friends in Italy on our hearts as they navigate this virus.  
I urge you to check out my friend Jenny's blog--she tests every recipe, and they are keepers.  Her dinner rolls are our go-to for Thanksgiving, you'll never buy another roll again, and that's coming from a non-baker.  Stay safe and stay well.