louise's trattoria focaccia bread recipe

It is a bread of excuses, a bread of sighs, a bread of lusciousness baked through and through in the form of faint stains of olive oil that have sunk and settled in the dough. Yummy. Served on artisan bread, baked fresh daily. I took it out at 4:30 and it was out of the oven at 7:00 pm. I like to sprinkle the rosemary over top of the dough, then drizzle it with olive oil, then dimple the dough. I find that an extra tablespoon or two is all you need. Sugar will speed things up, but when youre employing a long, slow rise, speed is not the name of the game. Cover with a lid if you have. My husband loves thin crust. Turn it into a pizza with fresh tomatoes and cheese, or go for a flatbread vibe with roasted pears and onions. WebLouise's Trattoria (414) 273-4224 Own this business? Family Packages available for Take-out or Delivery only. Bake focaccia until puffed and golden brown all over, 2030 minutes. To see if the dough is ready, poke it with your finger. Carefully transfer the sticky dough to a large parchment-covered baking sheet. All products featured on Bon Apptit are independently selected by our editors. Sprinkle with flaky sea salt again, something like Maldon is great here. Insalata della Casa. Add the yeast mixture and to the flour mixture and Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. It turned out fantastic! I'm Kim. Did someone say cheese and garlic? WebChilled Cucumber Rounds with Herbed Ricotta and Micro Greens Ahi Tartar with Ponzu and Candied Lemon and Wonton Crisp Herbed Goat Cheese Stuffed Mushrooms Citrus Shrimp Ceviche Cucumber Round or Personal Spoon Mozzarella Caprese Skewers or Crostini Bruschetta Pomodoro Grilled Asparagus Spears wrapped in Prosciutto Crab Salad Felix Trattoria's Sfincione (or, focaccia by any other name) My honey is organic and does not have additives that would more likely kill the yeast, so not sure what's up. Ill spare you all the details of the various experiments and skip straight to what Ive found creates the best focaccia, one that emerges golden all around, looking like a brain, its surface woven with a winding labyrinth of deep crevices: high-hydration, refrigerated dough. Place one piece into one of the prepared pans. Turn it over to coat another side of the dough with olive oil. For those of you guys who are serious into baking, traditional Focaccia Genovese has approx. When I use Pyrex or other glass, pans butter plus oil is essential to prevent sticking. Everything cooperated: the yeast foamed, gobbling up the Topanga honey; the flour and water came together into a sticky, soft dough. a focaccia? Then pour two tablespoons of olive oil over the dough, and using your fingers, press straight down to create deep dimples. There are also other types out there, less famous but still delicious. Often, with the word focaccia people refer to all its possible variants. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or the lid pictured in the photo below this one. Give the yeast a quick stir to mix it in with the water. In Tuscany focaccia or better to say focaccia type of flatbread is called schiacciata, ciaccia o schiaccia, which literaly means pressed due to its characteristic dimples. Thank you so much for being so in-depth and for sharing your passions with us. Was a sfincione always a focaccia but a focaccia not always a sfincione? About an inch thick its perfect for panini. Hot honey halloumi, whipped garlic mascarpone on crusty bread with fresh thyme and red pepper flakes. Commentdocument.getElementById("comment").setAttribute( "id", "a43d6b4858985be2a0015704972aab72" );document.getElementById("d55fec7b51").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Use 1 tsp yeast (see recipe for details) only if you are not sure in the quality of your dry yeast or using it for the first time. Add 5 cups (625 g) all-purpose flour and 5 tsp. Focaccia or schiacciata messinese (schiacciata di Messina) stuffed with potatoes, broccoli, tuma cheese, tomatoes and more. And, of course, you can change the toppings to fit your pizza and dietary preferences. SALON is registered in the U.S. Patent and Trademark Office as a trademark of Salon.com, LLC. To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. circulating about the composition of this wonder loaf. Im in. Topped with pizza sauce, cheese, and pepperoni, its like a classic pizza, only much thicker! NOTE 2: Use 1 tsp yeast if you are not sure in the quality of your dry yeast or using it for the first time. After two to four hours, or when the dough looks like this: its time to dimple it! This comes out "ok", but the honey seems to be interfering with the yeast - it doesn't foam, just a few measly bubbles and gets murky - After trying with several different packages of unexpired yeast, I relented and just used the flat-ish yeast but expect my result would be much better if yeast would foam. In Rome, for example, its lighter and a bit taller (just enough to slice in in half and make a sandwich). , minus the condimento. I think most of us can agree that bacon makes everything better, right? 14 Vegetable Minestrone Soup GF/V/VF 4.99 cup | 7.99 bowl Made from scratch daily. Its hearty and piled high, so its a great appetizer to boot. Served with Insalata della Casa on freshly baked artisan bread. This one differs from many of the recipes out there in two ways: Why isnt there any sweetener in this recipe? Push sprigs of rosemary into the dimples in the dough. To Emily P in New Jersey: if it keeps coming out flat its because either your yeast is old or the water in the first step is too warm. Cover the bowl with a plastic wrap and kitchen towel. Yes, Louise's Trattoria - Larchmont has outdoor seating. I have never made bread before. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Thank you for the recipe!! And while this focaccia is similar, it also has crispy pancetta and tangy blue cheese. Sprinkle with flaky sea salt all over. This focaccia is a little different because it is grilled instead of baked. extra-virgin olive oil into center of pan. (i.e., "I'm telling you, this is the best pasta in America," a dude behind me said to his buddy. With these focaccia toppings, you can turn this insanely addictive bread into a simple appetizer, a filling breakfast, or a comforting side for dinner. This Focaccia, Genovese is the most classic, Italian Focaccia recipe. Yet thug kitchen Felix is not and neither is Funke an enfant terrible. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Louise's Trattoria - Larchmont accepts credit cards. My only issue with this is the lack of caramelization. Now imagine those yummy fillings on top of thick and airy focaccia. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 913-inch pan. in Culver City; before that, Rustic Canyon. If it springs back quickly, the dough isnt ready. Try adding some nutritional yeast to get that classic cheesy flavor. One bite, and youll feel like youve been transported to an Italian Trattoria. Your email address will not be published. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 913 : I want to create the most comprehensive pasta program in the United States." This wasn't just an internet wormhole. I will add this to my regular routine. Once ready to bake, remove the plastic wrap and sprinkle with salt. I love the addition of tomatoes to pissaladire because it adds a freshness and brightness, a hit of acidity to offset the sweet caramelized onions and salty anchovies, olives, and capers. But have you ever had anything better than cheesy garlic bread? The olive oil had saturated the crust. Let dough rise in bowl for 20-30 minutes. Potato pizza is actually a pretty popular dish in Italy. . Like most of Funke's posts, the image is hashtagged. weekly! Cover the bowl with a plastic wrap and kitchen towel (photo 7). How would you rate Shockingly Easy No-Knead Focaccia? Let rise for 1.5 2 hours in a warm place (75-80F). But it doesnt end there! As noted above, the key with adding toppings is to slick them lightly with olive oil to ensure they dont completely char. How would you reheat this? For the most delicious, soft and spongy focaccia use minimum required amount of yeast. Once you have your focaccia(s) set in the pan, let it rest for about 30 minutes. The flavors seep into the dough with the olive oil, making it wonderfully fragrant. Stick the bowl in the fridge immediately; leave it there to rise for 12 to 18 hours (or longerIve left it there for as long as three days). Its chewy on the inside, crispy on the outside, and delicious from top to bottom. Add a drizzle of balsamic to get the full effect. In short, you'll set focaccia in the fridge for the final rise. Pretty much as those for pizza. We, too, found a line, a shorter one that wound out the door of Felix Trattoria, the year-old restaurant run by, Felix, nominated for a 2018 James Beard (Best New Restaurant), holds the corner parcel on the ocean-est edge of Abbot Kinney: it's spot with Sophia Loren muralized on the bricks. I mixed the dough last night, around 8 pm and put it in the refridgerator. Bread with cheese and veggies is something Ill always agree to. $14.95 +. Water should be no more than 110 degrees. Keep in mind that some items will char, and a little charring is not a bad thing. But its also topped with delectable garlic and herbs. While I like food that announces itself, its virtuosity, I've never left Alinea thinking I can approximate Grant Achatz's legerdemain, I did leave Felix cautiously optimistic about this bread. Reproduction of material from any Salon pages without written permission is strictly prohibited. Can you suggest a reputable merchant(s) brand? Set a rack in the middle of the oven and preheat it to 425F. the kind of operation that makes you feel, when youre lucky enough to be in the middle of it, that its the incarnation of everything life ought to be.". To the bowl with yeast mixture gradually add flour, olive oil and salt. ), there are plenty of extras you can add to make it even tastier. Does Louise's Trattoria - Larchmont take reservations? Trust me, its worth it! This recipe is simple but more than satisfying. Except it's not just the spaghetti that's life-altering at Felix. This recipe is so versatile! According to a document thin bread stuffed with fresh cheese was offered to the crusaders leaving towards the Holy Land. In case youre not familiar with it, focaccia is a thick and fluffy bread similar to pizza dough. Purportedly invented by the nuns of San Vito in the 16th or 17th century, sfincione is street food and holiday fare, but never, it seems bare. An interesting phenomenon occurs with food that is familiar, perfectly executed, and delicious: I forget. This is handy for fridge storage because you can stack things on top of it. Soft and spongy inside its generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust. If youre using a stand mixer use dough hook attachment. Knife Skills: How to Slice, Dice, Chop and Sharpen Blades. A name is a name until the name becomes a direction. What to Do with Leftovers. Refrigerate or freeze leftover focaccia. Wrap it tightly in plastic wrap, then in foil. Keep in the refrigerator up to 2 days and in the freezer for about a month. Day old bread can be toasted and used as croutons for a salad You could always throw them on top of our Easy Caesar Salad Recipe. For takeout or delivery only. But its the salty, buttery, and tangy olive and eggplant spread that brings it all home. I forget the skill. And look at that cross-section at 5:55. Transfer to oven immediately and bake at 425F for 25 minutes or until golden all around. Be the first to rate this post. This Mediterranean-inspired focaccia will leave you dreaming of dinners in Greece. Mix dough well for 5 minutes. We, too, found a line, a shorter one that wound out the door of Felix Trattoria, the year-old restaurant run by Evan Funke. Let the dough come out from the bowl onto the pan. The best part of this recipe, in my opinion, is the brine. Design by Purr | Support by Foodie Digital. This puppy is Louises is open from 11 a.m. to 9 p.m. daily, with lunch offerings includin Paninis, Lasagna, Pizza, and great Soup & Salad combinations. Bakers were making focaccia early in the morning, before baking first loaves of bread, to test temperature in the wooden oven and munch on something hot and filling early morning. Just made this today. Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pour the bread flour, 1 tablespoon of flaky sea salt, and the instant yeast into the bowl, and whisk everything together to combine. Go to Recipe. TRY ALSO: Pinsa Romana {Roman Style Pizza} a healthier, more digestible version of pizza, Home Bread & Bakery Traditional Focaccia Bread {Focaccia Genovese}, Lemon Layer Cake with Mascarpone and Lemon Curd. And when you take a bite, the crust is the best fried bread you've ever had and inside is soft to the point of dissolving. It adds a fantastic flavor to the bread, which has olives scattered over the top like a minefield of flavor bombs. Try to maintain the same thickness all over the pan. Place the pan over low heat and cook, stirring . I waited ten minutes (fine, five) before slicing my sfincione. Make Dough. Great recipe, I'm saving this one! I hadn't been concerned about the distinction between sfincione and focaccia when I'd eaten it before. There is also a selection Prep a delicious snack in 30 minutes or less. If youve never tried pear and blue cheese, youre really missing out! I am obsessed with this recipe! This exact recipe can be split after letting rise for a few hours. It's a savory fritter of bread, the transcontinental love child of youtiao, brioche, and the Krispy Kreme cruller. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Employing a refrigerator rise requires more time because the cold environment slows everything down initially, and during the second rise, the cold dough takes time to warm to room temperature. Also, no mixer so I'll be kneading by hand. Top the unbaked focaccia with a thin layer of tomatoes; then bake as directed. This version is vegan and only uses six ingredients. Chopped artichoke and wilted spinach are the stars, but the feta will keep you coming back for more. Because: In sum, its hard to beat focaccia (pronounced foh-kah-chuh) in the effort-to-reward category. Focaccia bread is one of the most famous Italian flatbreads. Ive made this many times with overnight rise and 8 hour rise and it is dependable and delicious. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. Thank you so much for this recipe! They are very similar to the staple focaccia but each with its unique characteristic. 2023 Alexandra's Kitchen. ), 2 tsp. I found no mention of anything close to the one served at Felix, not even the fetching, , a white sfinch erupting with anchovies and onions that uses mineral water. Focaccia Barese is particularly famous as itis made with potatoes in the dough that make it extra soft and fluffy. That means the caramelized onions are REALLY caramelized to perfection. It didn't puff steam so much as wheeze. If you are intimidated by bread baking, this is the recipe I suggest making first, both for its simplicity and flavor. I saw one brand and the reviewer stated that it had contaminated her petri dishes (mushroom grower?) 2/9/2023. It was just wonderful: dimpled with pinky-prints, scattered with rhombi of flake salt and apostrophes of rosemary, and the bread's interior: marshmallowy, pillowy, cotton-candied, a tufted thing under an oleaginous crust. Each Louise's has its own distinctive style and personality, from our flagship store in Larchmont Village to the private dining room at our store in West Los Angeles. WebMix together 1 tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. The garlic butter and fresh herbs add even more layers of flavor, making this pretty darn heavenly. $3.99. (Another Loren-ism comes to mind: "There's no pleasure in working if you don't do the things you want to do.") Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. "Who's making better pasta?" I know I am, and these focaccia toppings are calling my name! 1 Large 2-Topping Pizza + Insalata Mista, Louises Chop or Caesar Salad + Legendary Focaccia Bread. (Another Loren-ism comes to mind: "There's no pleasure in working if you don't do the things you want to do.") As to kneading by hand, you might use my stretch and fold technique from No Knead Focaccia recipe to make things a little easier. I use a rubber spatula and slice in half and pour into 2 large baking sheets. You could tear apart the round (six inches? Sooooooo good! Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Was the flour the key? Also, if you need to slightly accelerate rising time of the dough. Everyone has flipped for the focaccia at Felix, even though the menu and waitstaff offer a corrective: it's the sfincione you adore, the sfincione you want, the sfincione that puffs and poufs like dear Honey in "Who's Afraid of Virginia Woolf," and honey, true, is one of the few substantives bits of information circulating about the composition of this wonder loaf. Comes with your choice of minestrone soup, side chop salad or side Caesar salad. This focaccia is one that you have to try. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth. A sprinkle of sea salt on top is the perfect finishing touch. weekly! Once flour has been completely incorporated increase the speed and knead for about 10 minutes (photo 4) until the dough comes together around the kneading hook, becomes elastic and smooth (photo 5). In a mixer bowl add lukewarm water and yeast. WebHow To Make Slow Cooker Focaccia. FYI, this Does Louise's Trattoria - Larchmont have outdoor seating? Ready to get baking? Once out of the oven brush your focaccia with extra virgin olive to taste. Focus means fire and Panis focacius literally means a flatbread baked in the coals. Star ratings help people discover my recipes online. . I love running, cooking, and curling up with a good book! Could something be a sfincione. In fact, in my cookbook, Bread Toast Crumbs, I do not employ an overnight rise. Your email address will not be published. At Felix, Funke makes his with flour imported from Italy, my server tells me, and the secret is a long, temp-sensitive proof. A knife does the job better, and as soon as you bring the blade to the crust you realize you're in for a popover-esque affair, minus the egginess. Instructions. Was a sfincione always a focaccia but a focaccia not always a sfincione? "Can I ferment this in the fridge for 72 hours to develop flavor? Let sit for 10 minutes or until foamy. Also, if you need to slightly accelerate rising time of the dough. Brush garlic-butter all over focaccia and slice into squares or rectangles. Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia bread (photo 15). This focaccia has tons of toppings piled high with flavor, texture, and fantastic color. My husband and I were seated before the scuffle was resolved, and in a short time we were reviewing the menu. , burlier, used honey and thyme; Claudia Fleming's was creamy from milk, and worth every minute it took to deseed a carton of Concord grapes. Its the mother to all flatbreads. Add pesto or pumpkin to open up a whole new world of topping options. This 4-ingredient recipe requires only 5 minutes of hands-on time. Finish it off with caramelized onion slices for the perfect touch of sweetness. You can use simply olive oil and salt I recommend good, flaky sea salt for this. Right before I put it in the oven, I sprinkled it with flake salt. Focaccia is already similar to pizza dough, so why not make a pizza? my husband said, when he saw the dough later. Another option: the lid that comes with the 4-Qt Pyrex bowl. Schiacciata catanese (schiacciate di Catania) stuffed with tuma cheese (first salt cheese) and anchovies.

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