What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 serious eats focaccia that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Serious Eats Focaccia
Should focaccia be kneaded?
Knead until soft and elastic; in a food mixer (preferable) on a medium-slow speed for about 7 minutes, or by hand on a lightly oiled work surface for 10-12 minutes. Put the dough on a lightly oiled rimless baking sheet and leave to rise in a draught-free place for 60-90 minutes until roughly doubled in size.
What hydration should focaccia be?
Unlike sourdough, which requires that you feed a hungry little starter gremlin every day, focaccia is mostly hands off. It also doesn’t require any special equipment besides a digital scale. Made with a high-hydration (80% in this case) dough, it comes together quickly in a bowl and doesn’t need to be kneaded.
Is focaccia good the next day?
How Long Does Focaccia Last? Focaccia is best fresh but retains quality for 2 to 3 days at room temperature and up to 5 to 6 days in the refrigerator. Either way, it should sit in a sealed bag with all the excess air squeezed out. If you need more time, you can freeze it.
Can I use bread flour instead of all purpose for focaccia bread?
Bread Flour – Using bread flour gives the focaccia a chewy texture; you can substitute all-purpose flour without ruining the recipe, but your bread will be significantly lighter and missing that characteristic texture. Salt – Gives flavor to the dough.
Should focaccia be thick or thin?
As a general rule of thumb, a classic Italian-style pizza crust will be less than half an inch thick while most focaccia will be at least three-quarters of an inch thick. Also, focaccia is most commonly served at room temperature — though you can also eat focaccia bread cold or toasted.
Can you proof focaccia too long?
Can you overproof focaccia? Yes, if you let the dough proof too long then the gluten structure will get weak and the bread will collapse when you bake it.
Why is my focaccia not fluffy?
Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn’t foam after a few minutes, pour it out and start with fresh yeast. It may seem like a lot of olive oil in the pan and poured over the dough, but never fear!
Why is my focaccia so dense?
Not enough water: This can leave you with dense, dry focaccia. For accuracy, measure out your ingredients using weight instead of cups to ensure you have the right ratio of ingredients. 2. Not proved enough: Depending on the temperature, focaccia dough can take anywhere between 1-3 hours to proof.
What makes a good focaccia?
Use a sourdough starter or other means of natural leavening to give focaccia dough its rise. A long rise with natural leavening is the best way to make focaccia, as this method creates subtle new flavors and deeper complexity. But if you don’t use natural leavening, don’t worry.
What meal goes with focaccia?
Focaccia is an Italian flatbread popular with both home cooks and chefs. Since it’s tasty and simpler to make, it’s also a staple food item in many households.
- 1 – Soup. …
- 2 – Salad. …
- 3 – Broccoli. …
- 4 – Hummus Dip. …
- 5 – Eggs. …
- 6 – Mashed Potatoes. …
- 7 – Braised Greens.
What goes good with focaccia bread?
Focaccia bread goes great with a lot of sides. Things like mashed potatoes, sautéed vegetables, fried eggs, omelet, creamed spinach, and gravy are just some of the foods that this bread complements extremely well!
How do you keep focaccia so it stays crispy?
Wrap your bread pieces in plastic wrap, followed by a layer of aluminum foil. Then, store it in a plastic bag. Homemade focaccia bread will keep for two or three days if you use this method.