liguria bakery tomato focaccia recipe liguria bakery tomato focaccia recipe

Print Are you making the dimples with wet fingers (or maybe olive oil fingers)? Make the brine by stirring together salt and water until salt is dissolved. The result would not be traditional focaccia or traditional pizzabut an untraditional focaccia pizza to bring a lot of people a lot of joy. 3 cup raisins; 3 cups boiling water; 1 cup extra-virgin olive oil; 1 pound 10 ounces (about 5 cups) all-purpose flour, plus more for dusting Allow to preheat with the oven until very hot, before proceeding with baking. 1 1/2 teaspoons of Diamond Crystal kosher salt (or 3/4 teaspoon of regular sea salt) Iron (22.50%) Vitamin B1 (22.33%) Sodium (21.33%) Vitamin B9 (19.75%) Selenium (16.55%) It is a flat oven baked Italian bread which has similar style or texture to pizza doughs. This is where I landedit might not be quite Liguria Bakery status, but it hits the spot. Add the pre-fermented dough and the rest of the water, start kneading at low speed until the ingredients have amalgamated and formed a compact dough. For the dough: Wed just moved across the country, and everything felt like a fever dreama sensation that was only exacerbated by the chilly weather of San Franciscos "summer." Cuisine: Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Transfer your dough to the pan and gently stretch it to fit the dimensions. SALT. 15 hours Add the salt and continue kneading for a minute. i'm so excited to try your recipe! Combine flour and 2 cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. He continues, Pizza al taglio is more like a small meal. I do it overnight. Punch down the dough to release all the air bubbles. Watch the classic black-and-white New Moon for the umpteenth time. Diamond Crystal Pure and Natural Kosher Salt ","position":6,"name":"Slowly and gently stretch the dough to the","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_6"},{"@type":"HowToStep","text":"At the end of the 30 minutes, \"dimple\" the dough by pressing the pads of your first three fingers in at an angle (don't push all the way through the dough). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This focaccia was amazing! When I moved to New York nine years ago, I felt its loss keenly, thinking of it sometimes twice a day. In a very large bowl, whisk the flour and salt together, then add the water-honey-yeast mixture and the olive oil. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Coat your hands with oil and dimple the dough by pressing the pads of your fingers down, little spreading them out when they hit the bottom. Make the brine by stirring together the salt and water until salt is dissolved, then pour it over the dough to fill the dimples. Ligurian focaccia has a crisp crust anointed with olive oil and salt, and a soft inner crumb. This ligurian focaccia is so fragrant, crunchy on the outside, soft on the inside. Ever since I was born, my family has waited at the crack of dawn around the corner to puck up our order on holidays. Add the biga, warm water with yeast, 30 mls of olive oil, and 210 mls of cold water. My favorite was always the Pizza Focaccia, so I thought I'd look up "Marinara Sauce Focaccia" and sure enough, the first thing that popped up was someone trying to replicate Liguria Bakery!!! I want to send some focaccia to a friend (and myself) and I would really appreciate any advice my fellow San Franciscans can offer me on Dec 24, 2019 - This focaccia pizza with tomato sauce recipe is inspired by the one I worship from Liguria Bakery. See how you can participate here. Thanks Ella! Remove from the oven and brush or douse with 2 to 3 more tablespoons of oil over the whole surface (dont worry if the olive pools in pockets, it will absorb as it sits). It is outstanding and so easy. Cover again and let it proof 30 to 40 minutes. Add the remaining flour into the bowl of a electric mixer. I was lucky enough to grow up in the neighborhood and back in the days you would be able to get the focaccia cut up and placed in a small paper bag on the way to school. Bake for approximately 25 minutes, or until lightly browned and cooked through. Dont skimp on the rising. Form a ball, make a cross cut on top and let it proof for about 2 hrs or until doubled in size. The thin layer of jammy tomato sauce across its top lends it an almost doughy texture that, when coupled with the crunch of the crisp bottom and the uniquely tight, yet light crumb of the interior, makes for the world's most perfect bite. *You can find the exact measurements of ingredients below, in the recipe card. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Diamond Crystal kosher salt, or 1 tablespoon fine sea salt, extra-virgin olive oil, plus more for the pan and finishing. to play around. How much is supposed to go in the dough? Anita I put 1/3 cup of oil in the dough. We love U Giancu! Focaccia con le cipolle This step is important as it will help to evaporate the liquid on the bottom and give a nice crunchy texture. Its topped with tomato sauce and chopped green onions. Once its risen, spread 2 to 3 tablespoons of oil evenly onto a 18-by-13 inch rimmed baking sheet. Then came home and ate it with a large, steaming cup of cappuccino. Pour the brine over the dough to fill dimples. 10 minutes I didn't use the whole 1 cup of crushed tomato because I was worried the weight would interfere with the final rise of the bread. However, wherever there was a glob of tomato, it was superior, next time I will use the whole cup. This recipe for Ligurian focaccia is easy to make, but the dough must be left to rise three times in order to get genuine results that echo genovese style focaccia. Focaccia is common of Liguria and well known throughout Italy and seasoned usually with salt and olive oil. Second, if youve never made focaccia you should know that this recipe is a little different. Flour, water, yeast, and olive oil are the four essentials. Theres no wrong time for eating Fugassa. How much oil is used for mixing into the dough? And between doing those things you can do the few steps it takes to pretend youre as awesome and knowledgeable as Samin Nosrat and throw together this Ligurian focaccia. Allow it to preheat with the oven until it's very hot, before proceeding with baking. Italian Great Italian Chefs is a team of passionate food-lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy. large boiled potato 435 grams (3 cups) flour 40 grams (3 TB) extra virgin olive oil 13 grams (2 tsp) salt 200 grams (3/4 cup) lukewarm water 25 grams (1 oz) fresh yeast cup warm milk 1 tsp. If youre nervous about making focaccia for the first time (understandable!) Place yeast, 1 cup of the warm water, and the sugar in a large mixing bowl that will fit a mixer equipped with a dough hook. If necessary, pull it a little towards the corners so there wont be any part of the tray uncovered. Eventually I surfaced from my carb insanity and sliced off about two-thirds of the loaf to take to my sisters family (in order to save myself!). 2 1/2 teaspoons of honey Yes, 25 grams of FRESH yeast is correct. All I can say is that I made it exactly as written and it is SPECTACULAR! Please, please, even though I wrote the measurements in US cups, please use a kitchen scale for better results. Ramiro asks about the oil needed for the recipe and you note that 1/3 cup is added to water and poured over the dough prior to baking. Join an ever-growing community of food lovers now by subscribing to our newsletter and get all the latest recipes, features and much more to your inbox. Cut each tomato into quarters and place on the sheet pan. Nowadays, finger-dimpled focaccia is all but synonymous with an immodest amount of olive oil, which yields a delightfully crisp, practically fried crust. Will need to try it like this. In the bowl of a stand mixer. What type of flour is traditionally used? Super easy. The tomato and the green onion really elevated this bread- the green onion gives a really gentle sweetness you don't really expect from it, while the tomato delivers the umami :D 10/10, would bake again. Add water to a large bowl, then add the yeast and gently stir. Let the dough rise until doubled in size. Liberally coat your focaccia with mild-tasting extra-virgin olive oil. Save for later: A Tool to Decide What Bread to Make Based On How Long You Have. This made me think that the pizza dough and sub recipe were the same, but clearly, they are not. Preheat oven to 450F. 35 minutes In a medium bowl, stir together the water, yeast, and honey to dissolve. Rising Option 2: Place dough in a lightly greased bowl and cover the top of the bowl with plastic wrap and a damp towel for 2 hours or until doubled in size. In the Netflix 4 part series the recipe they use there is malt that is added. Press the risen dough into the sheet pan, then cover and leave it to rise in a warm place for 30 minutes. The beautiful coastal province of Liguria is famously home to the most delicious, tearable bread youll ever lay your eyes on. Ha! This Focaccia is famous in Liguria, Italy. Just like pizza dough, ACE Bakery focaccia is made with flour, oil, water, yeast and salt. If I couldn't have the real thing, I had to give making my own a shot. Set the focaccia aside to rise for 45 minutes until the dough is light and bubbly. Delicious, but not exactly "Liguria Bakery" delicious. I do it overnight.Once it's risen, get an 18-by-13 inch rimmed baking sheet and spread 2 to 3 tablespoons of olive oil onto it. Stir with a rubber spatula until it's just incorporated, then scrape the sides of the bowl clean. Liguria Bakery Unclaimed Review Save Share 162 reviews #9 of 94 Bakeries in San Francisco $ Bakeries 1700 Stockton St, San Francisco, CA 94133-2915 +1 415-421-3786 Website Closes in 21 min: See all hours See all (34) RATINGS Food Service Value Atmosphere Details FEATURES Takeout, Wheelchair Accessible View all details Location and contact The Saucy Tomato Bread I've Thought About Every Day for 16 Years. Add the remaining flour into the bowl of an electric mixer. Ingredients 2 packets active dry yeast 2 cup warm water 5-1/2 cups (about 27 ounces) all-purpose flour plus more for handling the dough 2 teaspoons salt 1 tablespoon extra-virgin olive oil, for the bread bowl For the topping 1 large onion, peeled, halved and sliced thinly (about 2 cups slices) 2 cups ripe cherry or grape tomatoes, cut in half Its near-impossible to pick a favorite type. Oct 30, 2015 - Focaccia Pizza is undoubtedly one of the BEST pizzas I've ever had! With the mixer running on low, pour the yeast mixture into the flour. That's a family secret and it's staying in the family. A recipe that gets me to eat broccoli every day?? Is it for sure re-risen enough? Take out the ligurian focaccia from the oven and let it rest for 5 minutes right in the tray. The crunchy crust on the bottom and the soft inside was perfect. I used this recipe from Samin Nosrat, via The Kitchn. After all, you might want to follow it up with some trofie al pesto on a beachside terrace. However, STEP 3 says, Add the salt, oil, and yeast mixture, and mix lightly.. recipe adapted from Martha Stewart's Baking Cookbook. Bravo, Ella, bravo! Prepare the dough. Broil cheese on top! Turn the mixer on low until a shaggy dough forms. Thanks for the note :). Finally, crumble the dried oregano between your palms, scattering the herb all over the top. It's always glistening with good olive oil, and you'll often find it topped with rosemary and sometimes garlic. If necessary, pull it a little towards the corners so there wont be any part of the tray uncovered. I used to trek down to the North Beach area to buy focaccia from Liguria Bakery - the famous family-run bakery that has been making only focaccia for over 100 years, and worth travel of any distance . Top with halved cherry tomatoes or slices of large ones. And it can be made at home even if you havent made any focaccia bread before. Take it off from the tray and place it on a cooling rack. When I moved to New York nine years ago, I felt its loss keenly, thinking of it sometimes twice a day. At the end you will obtain a soft and elastic dough. Wow just on looking for focaccia recipe and saw you mentioned u giancu i was living in San masimmo right across from u giancu, just behind via mazzini in rapallo are the best focaccia shops, the best farinata go to bansing on via mazzini. ","position":10,"name":"With 15 minutes left in that final rise,","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_10"},{"@type":"HowToStep","text":"Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. Knead for at least 15 minutes, until the dough becomes smooth, consistent and elastic. Add the salt and continue kneading for a minute. You had me at Liguria. Bake for 8 to 10 minutes. Thanks for stopping by. Form a ball, cover the bowl with a clean damp kitchen towel and leave to proof in a warm place until it has tripled in volume. Otherwise, invert another sturdy baking sheet and place on that rack. This is the time to use GOOD olive oil, as this is such a simple recipe it does really impart a lot of flavor.Storing leftover bread is always tough, especially for something crusty/crunchy like focacciato store, wrap in parchment and then keep in an airtight bag or container to preserve the texture. Generously oil a sheet pan or cookie sheet with a rim, and sprinkle lightly with fine salt. Used my California Ranch EVOO.I notice the recipe just calls for olive oil. I miss this place so much. Just before baking, gently dimple the dough again with your fingertips and sprinkle another teaspoon coarse salt all over. In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Something between 19-22C (66-71F) would be perfect. Do not use cold or hot water as youll compromise the texture. A good slice of focaccia Genovese should be relatively thin (between one and two centimetres), crisp and golden on the outside, soft on the inside and still warm from the oven. 11 Related Question Answers About Heirloom Tomato Focaccia. Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan, or two 9" round pans. Drink coffee until its time to drink gin. Will it be ruined now?? It will seem too wet but just go with it!Set the focaccia aside to rise for 45 minutes until the dough is light and bubbly.With 15 minutes left in that final rise, adjust your main oven rack to center position, and a second rack to the upper position. (This will feel like a lot of oil, but it gets absorbed by the dough as it cooks and makes the most amazing crust.) Your email address will not be published. 5 1/3 cups of all-purpose flour Add cup of lukewarm water (105 F-110 F) and manually whisk together for about 30 seconds. i have see this in liguria ( alassio to be exact. First, is that the ingredients are important here. Inspired by Liguria Bakery in San Francisco. At the end you will obtain a soft and elastic dough. Your recipe is spot on! Couldn't be easier. Not only is it helpful, its very entertaining. Prepare the brine by mixing all ingredients on a bowl. The secret to getting the crust to be similar to Liguria's is to make a brine of water and oil and pour it on top of the dough before baking. Robin Irvine. I can still taste it, Do I really need to use that much yeast? Here is the Italian Connections recipe for focaccia from Liguria: Need to correctly detail oil and water A. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Take it from me I was born in rapallo 1964 and Ive dipped many a focaccia, bread stick, biscuit in my cafe latte in the morning. for the time-starved or curious culinary adventurer. Mix on low speed, scraping down sides and hook as needed to incorporate any dry . but i'll give it a go, for sure. Let the mixture sit for about 10 minutes, until the yeast is foamy. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. In a medium bowl, stir together the water, yeast, and honey to dissolve.In a very large bowl, whisk the flour and salt together, then add the water-honey-yeast mixture and the olive oil. Gradually add in the rest of the flour until a shaggy mass forms. In a very large bowl, whisk the flour and salt together, then add the water-honey-yeast mixture and the olive oil. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. Whisk together cup of flour and 1 teaspoons of active dry yeast. Many people consider Ligurian focaccia (focaccia liguria, or sometimes focaccia genovese which is where the dimples are used) to be the most traditional Italian focaccia type, though there are other regional types. / Id been meaning to try out this recipe for months, but stalled and hemmed and hawedsomething about figuring out the long first rise time and when the final product would be ready (for dinner time, ostensibly) seemed to trip me up. Simple and delicious. We event into town every morning to purchase fresh focaccia for breakfast. Olive oildrenched sheets of it, in 10 flavors (11 on Saturdays). Bake for 8 to 10 minutes. The top should be of an intense golden color and the bottom should be completely dry. Sweet focaccia is rarely seen outside of Italy but it is absolutely delicious. Yummy. Let sit for 5 minutes, until little bubbles start to appear at the top of the water. Dimple the dough by pressing the pads of your first three fingers in at an angle. Sprinkle evenly over dough; drizzle with any accumulated juices from bowl. malt extract 2 oz. The next day, dissolve the yeast in the water ( (keeping aside 1 tablespoon of water that you will add later) then pour the sponge, flour, salt, sugar and water+yeast into a large bowl and knead with your hands for a few minutes. In the late 60's I lived a few blocks away from the bakery, their Focaccia was the best munchie food ever. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Making this tonite. I first saw Samin Nosrat make this delicious Ligurian focaccia on her show Salt, Fat, Acid, Heat, and it was stunning to watchI knew I had to try! 2 1/2 cups of lukewarm water My husband doesn't care for green onions, so I used carmelized onions and it was fantastic. Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. OXO Non-Stick Pro Half Sheet 13 x 18 Inch This recipe has been adapted from one by our good friend Fausto, known as U Giancu, who makes this fresh daily to be served in his restaurant. By the way, looks so, so awesome and delicious! Thank you! Prepare the brine by pouring the water in a glass. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. And again. Read on for five of Ligurias most popular focaccias, and try to eat at least one of each whilst youre there. I first saw Samin Nosrat make this delicious Ligurian focaccia on her show Salt, Fat, Acid, Heat, and it was stunning to watchI knew I had to try! Rosemary is my favorite, but it . The dough will continue to shrink a bit, so repeat the stretching once or twice over the course of 30 minutes to ensure the dough remains stretched. Commentdocument.getElementById("comment").setAttribute( "id", "a2bc07b24b42cc1d479fdb9c0db84203" );document.getElementById("f2088b0169").setAttribute( "id", "comment" ); Italian Connection Tours of Italy Email: info@italian-connection.com. The locals often like to start the day with a crusty strip of focaccia genovese dipped into a foamy cappuccino not to everyones taste and serve focaccia in the bread basket at lunch and dinner. In a medium bowl, stir together the water, yeast, and honey to dissolve. Tipo 00, bread flour, all purpose flour or other? Bakeries all over the city bake focaccia all through the morning, and almost everyone buys a slice either to dip into their morning coffee (which sounds strange, but is a Ligurian tradition!) How can I get Liguria Bakery foccacia shipped? The Editors. Excellent recipe, Anita. This is also the time to use a higher-quality olive oil because it will really come through. Allow it to preheat with the oven until it's very hot, before proceeding with baking.Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. This was SOOOO delicious. I am making this again and again! Transfer the focaccia to the middle rack and bake for another 8-10 minutes. For one thing Im guessing thats because its maybe harder to find in most places? It's near-impossible to pick a favorite type. Use a spatula or your hand to gently release the dough from the sides of the bowl and fold it onto itself gently, then pour it onto pan. Your email address will not be published. 14 hours 15 minutes Focaccia Recipe from Liguria Ingredients 1 (112 gr,, 4 oz.) I made this last night. Toppings range from sage to rosemary, garlic to onion, tomatoes to grapes, and then some. Gently toast or reheat any leftover focaccia before serving. We investigate the history behind this regional delicacy, and take a look at some of the focaccias you can expect to find during a visit to the area. Add the salt, oil, and yeast mixture, and mix lightly. if i had to. The one that's topped with tomato sauce and chopped green onions, and despite its name, lacks cheese of any kind. Yield: Thanks for sharing. Then you can lightly toast or reheat any leftover focaccia before serving. Thank you for shaking your intel! Leave out at room temperature (covered with the plastic wrap) to ferment for 12 to 14 hours, until at least doubled in volume. Required fields are marked *. Flaky salt, for finishing (I used Maldon) but the truth is, it never lasted more than an hour. Sprinkle the dough with flaky salt and bake for 25 to 30 minutes directly on top of the stone or inverted baking sheet, until the bottom crust is crisp and golden brown when checked with a metal spatula. Oct 5, 2018 - This focaccia pizza with tomato sauce recipe is inspired by the one I worship from Liguria Bakery. Knead until the ingredients are combined. I found this recipe and figured I would give it a shot.and SCORE! My only suggestions would be to omit the saltadd a bit of semolina flour to the bread flour. Our destination was Liguria Bakery in North Beach. But its the pizza focaccia topped with tomato sauce and chopped green onions, and despite its name, lacking cheese of any kindthats always held my attention. It makes my mouth water just thinking about it. It's impossible for me to see bakery twine and not crave it. Oat Brown Sugar Strawberry Shortcakeand Happy Birthday Merica! Thanks for the farinata tip! Spent weeks in Genoa in the early 90s with a young host family. Bake the focaccia for 20 minutes or until golden brown. it sounds WAY too easy. Any suggestions? If your kitchen is too cold, your dough may rise slowly or not at all. No one is really working, youre not getting bombarded with emails, and you can just kind ofcoast. my favorite pieces are from the doughy soft center. Why not? While I don't know the dough or sauce recipe I do remember Papa would slather his sauce on with a mop and sprinkle with green onions after removing the baking sheets from the brick oven. Is the dough possibly too thin on your baking sheet? You may not have seen this practice, but that doesnt mean it doesnt exist! But I live in LA now. ","position":11,"name":"Sprinkle the dough with flaky salt and bake","url":"https:\/\/findingtimeforcooking.com\/bread-recipes\/samin-nosrats-ligurian-focaccia\/#mv_create_84_11"},{"@type":"HowToStep","text":"Remove from the oven and brush or douse with 2 to 3 more tablespoons of oil over the whole surface (don\u2019t worry if the olive pools in pockets, it will absorb as it sits). Preheat the oven to 400F. The texture of this focaccia is oily, soft in the inside and crispy on the outside. 3 Tablespoons, or 40 grams of oil in the dough. This is going into my permanent collection. Bake until puffed slightly and golden brown on top, 16 to 18 minutes (if top is browning . Put the tray with the focaccia in direct contact with the bottom of the oven. Let sit for 10 minutes until foamy. Thank you, Ps wish I could add a photo. All my attempts to recreate this have had very dry sauce after baking it on the Focaccia. FLOUR. What's your best childhood food memory? Form a ball, cover the bowl with a clean damp kitchen towel and leave to proof in a warm place until it has tripled in volume. . Gently press and stretch it into an evenly flat round that fills the pan. Take out the focaccia from the oven and let it rest for 5 minutes right in the tray. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes. It is typically savory but could also be sweet. I would love recipes for the different toppings on foccacia- we found a wonderful restaurant on the harbour with a huge choice and went back many .This was in Monterrosa. Pour an additional 2 tablespoons of olive oil over the dough, and use your hand to spread it across. Just Now Mix the water, oil, and salt and transfer the mixture in a kneader, adding a tablespoon of flour once at a time. Maybe organize your closet. The recipe is written for kids so that should tell you how easy it is to make. Focaccia alla genovese (ligurian focaccia) has its own tradition. I sprinkled a chili garlic flavored olive oil on top. Line a sheet pan with tinfoil, lightly mist with nonstick cooking spray. OMG, I forgot how good the carmelized scallions are. My dimples never hold up like on the video. We use it in bread and its amazing in pretzels too. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack. Out of all of the types of Italian bread, focaccia may be the most well-known. While the dough is rising, toss together the sliced onions, cherry tomato halves, 4 tablespoons of the olive oil and teaspoon salt in a small bowl and let them marinate. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume. Focaccia. Add the pre-fermented dough and the rest of the water, start kneading at low speed until the ingredients have amalgamated and formed a compact dough. Malt is used often in italian bakery and I used that, but if you dont have it on hand just use honey or sugar instead. After the resting time, you will notice that the focaccia has expanded covering almost all the tray. The recipe comes from the region Liguria in the north-western Italy. Focaccia Bari-style (focaccia Barese) This focaccia makes the perfect entertaining snack, with its crisp outer, moist inner, and topping of sweet tomatoes and salty olives. Shake the water and oil for the top in a jar (or mix in a bowl) until it forms an emulsion, then quickly pour it evenly over the top of the focaccia dough. With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. Give a quick stir with a spatula or a fork. To finish browning the top crust, move the focaccia to the upper rack and bake for 5 to 7 minutes more. Theres something about how delicately they treated the dough, the sheer amount of (good) olive oil that they used, and of course the extremely satisfying way they dimpled the dough that just looked so therapeutic. With a preheated oven at 250C / 482F. Make the brine by stirring together the salt and water until salt is dissolved, then pour it over the dough to fill the dimples. Savory tomato sauce and bright scallions make it much closer to a pizza. It will be rough and shaggy but that's totally fine. 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A soft, moist dough should gather on the blade with some sticking to the sides of the bowl. Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack. The shop was owned by an Italian family. Serve warm or at room temperature. definitely fresh-baked bread. Can You use a packet of dry yeast? Cover again and let it proof 30 to 40 minutes. The bread was cooked over an open fire or on heated stones. Notes Would be appreciated. Recommended Products It will be rough and shaggy but that's totally fine.Cover with plastic wrap and leave out at room temperature to ferment for 12 to 14 hours, until at least doubled in volume. You can buy malted barley syrup at beer brewing supplies and even on Amazon.