At the Table of La Fortezza: Focaccia

September 15

From At the Table of La Fortezza: Focaccia

At the Table of La Fortezza, published Rizzoli NY,  is out. This is my newest cookbook about the region in Italy where we live, in the beautiful Lunigiana. In order to celebrate this new book, I recently launched a recipes series based on the cookbook on YouTube so you can cook along with me. It’s fun, funny and informative. Plus, you get a glimpse into our life in the Italian countryside.

I make this bread every day, and have taught hundreds of retreat guests over the years how to make this easy recipe. There’s never any thrown out. We eat it with meals, sandwiches, and make breadcrumbs out of the stale leftovers. It’s crispy salty and oily on the outside and soft and delicate on the inside making it a great vehicle for sopping up sauces. Italians put their focaccia on the end of their fork and use it to sop up the sauce. This is called a “scarpetta” in Italian, meaning “a little shoe.” Focaccia is best eaten warm out of the oven, but definitely the same day.

Focaccia

Serves 4

Ingredients:

• 4 cups double zero flour (super fine flour) 

• 1/4 cup flour for kneading if needed

• 1 package dry yeast

• 1/3 cup warm water

• 1 cup water

• 1/2 cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking

• 1 tablespoon to finish after baking

• 1 tablespoon coarse salt + 1 teaspoon for finishing

Preparation:

• Preheat oven to 400 degrees F

• Place the yeast with 1/3 cups water in a large bowl to allow to proof for 5 minutes

• Place flour and oil and salt into the proofed yeast, combine until it forms a sticky dough, it should be very sticky

• Flour your surface and turn the dough onto the floured surface. Knead gently for a minute until dough forms a soft dough. The dough will be very soft

• On a well-oiled cookie sheet with a lip, spread the dough with your fingers to fit the entire cookie sheet. With your index fingers poke dimples into the top of the dough you may need to oil your fingers a bit to do this

• Let rest for 1 hour, then repeat by poking dimples into the risen dough, and let rest for 30 minutes

• Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt

• Bake for 30 minutes

• Remove and sprinkle with 1 tablespoon of olive oil immediately, and cool. Eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools