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Diamond salt crystals are much thinner and flatter, while Morton crystals are much more coarse. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Focaccia can be topped with just about anything you can imagine. Adapted from Lidia Caveri.
2 cups (300 grams) “00” or all-purpose flour . It still clocks in at just around 2 hours start to finish.Get weekly updates with new recipes and more!Cover it with plastic wrap and let it rest for 10 minutes.
I took the speediness of the No-Fuss Focaccia and combined it with the saltwater brine of the Ligurian Focaccia to create a finished focaccia that’s somewhere between the two, flavor-wise.This easy focaccia bread recipe requires a little bit more technical skill and time to plan ahead.
It only uses 1/2 tsp of instant/active dry yeast, but the honey in the dough gives the yeast a boost so you still get a nice, pillowy rise.As much as I love both of those recipes, I couldn’t help but want the best of both worlds. This is normal. Pasta all’Uovo.
Traditionally, Ligurian focaccia (and as shown in the recent Salt Fat Acid Heat episode on Netflix) is topped with a salty brine. You aren’t trying to get it to fill the pan, and you’re not dimpling it yet, just loosely stretching it.You’ll also want to make your saltwater brine at this point and set it aside for later.Just like in the No-Fuss Focaccia, I wanted to keep the dough easy and fast. If you can, move the sheet tray to the top of your stove for this final stage to let the residual heat of the pre-heating oven encourage the yeast to get to work. That’s the whole thing!Drizzle a little more olive oil over the top of the dough, coat your fingers in even more olive oil, and then start pressing the pads of your fingers all the way into the dough, spreading them out when they hit the surface of the pan.Check your inbox or spam folder to confirm your subscription.Developing, writing, and photographing recipes takes time.
That’s it! At this point, it should reach the edges of the pan almost all the way around, but it’s OK if it still falls a bit short. Makes about 1 cup, which is perfect for a pound of pasta. Then, repeat the pushing, prodding, and stretching. For the month of September we asked our readers to cook along with us through Samin Nosrat’s Salt Fat Acid Heat.People shared what they made in our private Facebook (follow along!) You use a wooden spoon to mix the ingredients together in a large bowl to form a shaggy dough, let it rise 12-14 hours (overnight), then stretch it out a couple times over the course of half an hour, pour more oil and a saltwater brine (!!!) Inspired by the focaccia made in Liguria by Samin Nosrat in Netflix’s “Salt Fat Acid Heat” (based on Nosrat’s book by the same name), this version is made using my trusty sourdough starter rather than packaged yeast. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan.
Simply measure all the ingredients out into your mixer bowl, and beat them together on medium speed with the paddle attachment for 60 seconds.
Pinch it together to patch thin spots, and push it outwards into the corners of the pan if it hasn’t gotten to them yet.After transferring your dough to the pan, coat your fingers in a little bit of oil and gently push, prod, and stretch the dough out, just to encourage it to continue moving in the same direction as it rises.
As a result, Morton seems saltier than Diamond when the same proportions are used.
In the episode, she visited olive orchards in Liguria, watched an olive harvest, the pressing of the olives, followed by an olive oil tasting. Semolina flour, for dusting . Between the Ligurian Focaccia’s long initial rise time, the saltwater brine, and the layered application of olive oil, it is truly a flavor and textural superstar, no additional ingredients required. If you can, move the sheet tray to the top of your stove for this final stage to let the residual heat of the pre-heating oven encourage the yeast to get to work.
No-Fuss Focaccia truly lives up to its name, while Ligurian Focaccia requires a little extra work and planning ahead, but produces a focaccia with undeniably more complex flavors. Cover, and let it rest for another 20 minutes.This is peak easy focaccia bread.
5 1/3 cups (800 grams) all-purpose flour . It only uses 1/2 tsp of instant/active dry yeast, but the honey in the dough gives the yeast a boost so you still get a nice, pillowy rise.As much as I love both of those recipes, I couldn’t help but want the best of both worlds.
The dough is going to rest for another hour at this point, during which we’ll stretch it a few times as it relaxes.It takes 14-17 hours to make, start to finish. ¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing⅓ cup (80 grams) lukewarm water This way the dough will rise around them and hold them in place as they bake.