Focaccia bread, a staple in Italian cuisine, has gained global popularity due to its savory,
originiating from the Liguria region in Italy, focaccia bread dates back to ancient Roman times. The word 'focacci'a' itself means 'to bake on hearth' or 'in the hearth of a fireplace.' Traditionally baked in a wood-fired oven, this flatbread has evolved over centuries to become a beloved comfort food worldwide.
Mastering Focaccia Dough: Anne Burrell's Techniques
At the heart of any perfect focaccia lies a well-prepared dough. Anne Burrell emphasizes the importance of using quality ingredients and employing specific techniques to achieve the ideal texture and flavor. According to her, a 'slack dough' approach is key, allowing the dough to rest and rise slowly, developing its flavor and resulting in a tender, soft crumb.
To commence, Burrell begins with a simple mixture of flour, water, olive oil, salt, and yeast. She uses a Vermont or-standardiz drought starter for added complexity and flavor, but a simple active dry yeast works well too. The dough is mixing, either by hand or using a stand mixer, until it comes together into a shaggy mass. From here, it's crucial to allow the dough to rest, or 'autolyse,' for at least 20 minutes. This step allows the flour to fully hydrate and the gluten to begin developing naturally.
Anne Burrell's Stretching and Folding Method
After the initial rest, Anne Burrell introduces the stretching and folding technique. This method helps build gluten structure and ensures even distribution of ingredients without overdeveloping the dough. With wet hands or a bench scraper, gently stretch the dough into a rough rectangle and fold it into thirds like a business letter. Repeat this process every 15-30 minutes for the next 2-3 hours, depending on the room temperature. Between folds, allow the dough to rest.
Burrell suggests a cold fermentation process for optimal flavor development. After the final stretch and fold, wrap the dough tightly in plastic and refrigerate it overnight. This slow, chilled rise helps develop the dough's flavor and makes it easier to handle the following day.
Shaping and Topping Focaccia
Once the dough has risen and chilled, it's time to shape and top it. Anne Burrell prefers a thick, robust focaccia with a generous olive oil content. To achieve this, she divides the dough into desired portions and, using wet hands or a bench scraper, gently shape each piece into a round or rectangular flatbread. Be cautious not to deflate the dough overly, as this can lead to a dense, tough focaccia.
After shaping, allow the dough to rise for a second time at room temperature until it feels pillowy and slightly dome-shaped. Meanwhile, prepare your toppings. Classic focaccia is topped with olive oil, coarse sea salt, and fresh herbs like rosemary or thyme. However, Anne Burrell encourages experimentation with various toppings such as caramelized onions, sausage, olives, or even sweet alternatives like figs and honey.
Baking Focaccia: Anne Burrell's Tips and Tricks
With the dough shaped and topped, it's time to bake your focaccia. Anne Burrell recommends using a preheated baking stone or cast-iron skillet for optimal crispiness and texture. For a deep golden color and a crisp exterior, she suggests steaming the oven during the initial baking phase. Achieve this by placing a preheated shallow pan or skillet filled with water beneath the focaccia as it bakes.
The steam creates a humid environment, helping the bread rise and develop a golden crust. After about 10-15 minutes, carefully remove the pan and continue baking until the focaccia reaches an internal temperature of 160-170°F (71-77°C). Once done, remove the focaccia from the oven and allow it to cool slightly before serving.
Creative Focaccia Varieties: Anne Burrell's Recipes
While classic focaccia remains a staple, Anne Burrell loves exploring creative variations. Some of her signature interpretations include:
- Focaccia alla Pissa: Topped with a mixture of tomatoes, anchovies, olives, and capers, this Sicilian-inspired variation is bursting with flavor.
- Rosemary-Potato Focaccia: Thinly sliced potatoes are layer into the dough and topped with fresh rosemary, creating a unique and delicious combo.
- Sweet Potato and Sage Focaccia: Encourage by the flavors of Thanksgiving stuffing, Burrell creates a comforting, sweet, and savory focaccia perfect for fall.
In each recipe, Anne Burrell's passion for the dish shines through, offering tips and techniques refined through years of experience. By embracing her approach and experimenting with various toppings and combinations, enthusiasts can create their own variations of this beloved Italian bread.
From its humble origins to its current global presence, focaccia bread continues to captivate food lovers worldwide, thanks in part to chefs like Anne Burrell who share their expertise and encourage culinary exploration. So go ahead, grab your apron, and start practicing your slack dough techniques – the world of focaccia awaits, ready to be explored and enjoyed one bite at a time.