BBA #13 You Say Fococcia, I Say Focaccia

Well hi there folks! We’re on to the next bread in the baking backlog. Recipe number thirteen is Fococcia – one of the best breads ever to grace my plate if you want my opinion on the matter. I remember the first time I had fococcia bread on my sandwich, it was at a  little hole-in-the-wall sandwich shop near Red Rocks, Colorado and it left a major impression on my 15-year-old self, I was in love! I have ordered it many times since, so I was particularly intrigued by Peter Reinhart’s recipe in the Bread Baker’s Apprentice. Without further ado let me show you how easy this was to make!

 Our cast of characters for this bread are pictured above: olive oil, unbleached bread flour, water, salt and yeast. Not pictured are my fresh herbs which missed out on the photo op.

 My mise en place.

Using the usual procedure, add the ingredients to a mixing bowl and then knead for about 7-8 minutes until you have a smooth, soft and sticky dough. Next flour your counter well and plop the dough on the counter and pat the dough into a shape approximating a rectangle. It helps to have floured hands for this.  Wait 5 minutes for the dough to relax and recover from the trama.

Next, take the dough and stretch the dough till it is twice its size and fold it over letter style, mist the top with oil and cover with plastic and wait for 30 minutes. Repeat this step, only fold the dough in the opposite direction and recover. Wait 30 minutes. Repeat folding a third time but let rest on the counter for an hour.

During this two-hour fold and wait process. Grab some fresh herbs, I used thyme, rosemary, and chives. Dice the herbs fairly fine, about 1/2 cup worth and then add about a cup of olive oil and some coarse grain salt and fresh ground pepper. Give it a stir or two over the two hours. Finally, your dough is ready, it will be a little larger than before your folding.

Find a piece of parchment paper and place it in a rimmed baking sheet and spread with a generous amount of oil. Place your dough on the parchment paper.

Using the tips of your fingers press the dough into the corners of the pan. Spread half the oil over the surface.  Your fingers will have left dozens of  little dimples on the surface of the dough which will allow the herbed oil to soak into the dough. Cover the dough and place the pan in the fridge overnight.

The next evening pull the dough out of the fridge, it should have expanded to fill the sheet pan. Dimple the dough down again and pour the rest of the herbed oil mixture over the top. Cover and let rest on the counter for 3 hours or until the dough has doubled in size.

Preheat your oven to 500 degrees with a rack on the middle shelf. If you want add any additional toppings you want on the dough. Once in the oven, lower the temp down to 450 degrees and bake for 10 minutes. Rotate the pan and bake for another 5 to 10 minutes or until the fococcia is a light golden brown and your kitchen is filled with the most amazing aroma. Test the dough with a thermometer and remove from the oven when the internal temp reads 200 degrees.

As quick as you can, remove the fococcia from the pan and place on a cooling rack, then try and convince yourself to wait the recommended 20 minutes for the bread to cool before you slice yourself a piece and enjoy the fruits of your labor. It was just perfect. I will make this one again for sure – maybe with cheese on top, or a desert style with melted chocolate and cinnamon sugar. The possiblites are endless…..

Next up: French Bread

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One response to this post.

  1. I might have to revisit this one, yours looks delicious.

    Reply

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