How One of NYC’s Best Bakeries Makes Focaccia
Recipe Overview
Overview
Focaccia is a beloved Italian bread known for its airy texture and versatility. This recipe showcases a delightful sausage and chive topping, making it perfect for sandwiches or enjoyed on its own. The process begins with creating a leavon, a starter that enhances the bread’s flavor and texture. The use of high-protein bread flour is crucial, as it contributes to the chewy consistency that focaccia is famous for.
The three-day fermentation process may seem daunting, but it’s what sets this focaccia apart. Each day builds on the last, allowing the flavors to deepen and the dough to develop strength. The first day involves mixing the leavon, which sits overnight to activate. On the second day, the dough is mixed and allowed to rest, ensuring all the flour is hydrated. Finally, on the third day, the dough is shaped and proofed before baking.
Baking at a high temperature in a well-prepared pan ensures a beautifully crisp crust. The addition of toppings like sausage and chives not only adds flavor but also creates a stunning presentation. The result is a focaccia that is golden brown, with a crunchy bottom and a soft, flavorful interior. Enjoying this bread fresh out of the oven is a true delight, making it a perfect addition to any meal or gathering.
Recipe Details
Steps & Tips
Mix water at 60°F in a mixer to prevent flour clumping.
Scale out King Arthur special patent bread flour for the dough.
Tip: The more whole grain flour you have, the faster it will ferment.
Mix the leavon with flour and water in the mixer.
Tip: Hold back about 5% of the water to help incorporate the salt better.
Let the dough rest for 25 to 30 minutes to hydrate.
Add yeast and the previously mixed leavon to the dough.
Slowly add salt and stream in the reserved water.
Tip: If the dough feels too sticky, leave a little water out to make it easier to handle.
Transfer dough to a bus tub and give it a couple of folds.
Cover and set a timer for 30 minutes before the next fold.
Give the dough three more folds, being gentle on the last one.
Let the dough proof for about 3 hours until it fills the bin.
Tip: If the dough floats in water, it means there's enough air and it's perfectly proofed.
Shape the dough into a packet and press it into the pan.
Let the shaped dough sit for 1.5 to 2 hours to relax.
Place the dough in the walk-in overnight to cool down.
Tip: To shorten proofing time, you can proof it longer and bake it immediately.
Stretch the dough to fill the pan evenly.
Place the dough in the proofer to heat it up to ambient temperature.
Prepare toppings like sausage and chives for the focaccia.
Spread crème fraîche and sausage on top of the dough.
Tip: Using a proofer helps maintain humidity and prevents the dough from crusting over.
Bake in a deck oven for 15 to 18 minutes until golden brown.
Tip: Bake the focaccia hot and fast for the best crust.
Top the baked focaccia with chives and olive oil.
Serve the focaccia hot out of the oven.
Ingredients
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Focaccia is traditionally made with high-protein bread flour to achieve a chewy texture.
- •The dough undergoes a three-day fermentation process to develop flavor and texture.
- •Using a proofer helps maintain humidity and temperature for optimal dough rising.
- •Dimpling the dough before baking allows for even air distribution and a crispy crust.
