basic foccacia

by Stevie on March 18, 2011

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I tried making foccacia long ago, right as we were starting weirdcombinations. I used a recipe from Saveur magazine, which looked gorgeous on their cover and at my home. Unfortunately, the taste wasn’t quite right. The dough was too heavy and doughy, if you know what I mean. At the time I had intended to try other versions until I fond one that worked for me. But like so many things, it was put on hold. That is until now.

basic foccacia topped with parmesan, black olives and oven-roasted onions with balsamic vinegar

basic foccacia topped with parmesan, black olives and oven-roasted onions with balsamic vinegar

I planned to use a recipe from allrecipes, which looked simple because they only let the dough rise twenty minutes without a second rising. But once I started exploring other options, it didn’t sound long enough. So my trusty 1997 Joy of Cooking came to the rescue again. I ended up mixing the two recipes and sets of instructions to arrive at the perfect foccacia. Finally!

basic foccacia

3 cups all purpose flour
1 tsp salt
1 package of active dry yeast
1 tsp sugar
1 tsp dried oregano
black pepper
1 tbsp canola oil
1 cup warm water
olive oil

for toppings:

1 tbsp parmesan cheese
oven-roasted onions with balsamic vinegar*
12 black olives in halves

Mix flour, salt, yeast, sugar, dried oregano and black pepper together. Add canola oil and water. Mix until firms up a bit. Kneed dough for ten minutes. Form into a ball. Pour some olive oil into a large bowl and coat dough ball with oil. Cover with plastic wrap and let rise 90 minutes in a warm place.

Grease a large baking tray with more olive oil (I covered one with aluminum foil to make clean-up easier.) Press dough flat into tray. Cover and let rise another 60 to 90 minutes.

Pre-heat oven to 450F.

Gently press some depressions across surface of dough and brush with more olive oil.

Sprinkle with parmesan. Top with olives and roasted onions. Bake about 15 minutes until golden brown. Remove from oven, cut and serve warm.

*To make roasted onions, peel and slice two onions into rings. Toss with some olive oil, balsamic vinegar, salt and black pepper. Broil until cooked and somewhat caramelized.

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{ 7 comments… read them below or add one }

Su March 18, 2011 at 2:47 am

This looks very “yami”. A good focaccia is allways a wonderfull appetizer :)

Tom @ Tall Clover Farm March 18, 2011 at 8:39 am

This couldn’t be easier, who knew? I fear my heapings of toppings may compromise the foccacia’s structural integrity, but that really isn’t much of a problem, is it?

Murasaki Shikibu March 18, 2011 at 9:22 am

Thank you for stopping by my blog! Your focaccia looks very nice indeed.

Diane March 18, 2011 at 9:53 am

Thanks so much for your visit. I love focaccia, but I am not very good with yeast. I intend remedying this when I return to France next week as I have bough yeast to take back with me. I also have a brand new bread making machine:-)

Re the pie funnel, I am sure if you do a search on the internet you will be able to get one easily enough. I never cook a pie with out one. It keeps the pastry up and crisper (or I think so) and the air travels under it and out of the hole at the top. They make plain ones or there are many older types in the shape of birds (blackbird in a pie). I have about 6 different ones not sure why I want so many but,,,,,,, Hope to see you back. Diane

Sharon @ Fun and Life March 18, 2011 at 5:26 pm

Hi there! So sorry for a late reply and for being MIA for ages. I took a quick skim through your blog and boy do I have a lot to catch up on! I’ll get there :). Love the sounds of the crab casquinha! Will have to check back to see how to make it. I’m doing ok :). Just got super busy and haven’t had the time to even reply. It’s terrible I know.

Shelley March 20, 2011 at 9:39 am

Looks delish! I think I know what you mean by your description of the first attempt- I hate when dough is too chewy and damp. Funny, I’ve never picked up the Joy of Cooking. Must do so- it sounds like an excellent reference.

Stevie March 20, 2011 at 10:11 pm

I think that The Joy of Cooking is the perfect book for almost any traditional American dish and since it was revised, it has a lot of stylish food from other cultures, too. For things like bread or how to make pies, it is
the source. They weren’t great about dealing with live Dungeness crab, which surprised me more than disappointed. Nobody’s perfect, after all.

Did you know that the Rombaur’s have a winery in Napa? The same people from the cookbook. It is quite remarkable. If I remember right, they’re famous for their chardonnay.

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