Crispy on the outside, soft and airy inside, Focaccia bread has won the hearts of bread enthusiasts worldwide. This ancient Italian flatbread is perfect for soaking up sauces, dips, or simply as a side dish. And with Alton Brown's renowned recipe, you can now easily bake this delight at home.
Alton Brown, the celebrated TV chef and food scientist, shares his unique method for making Focaccia bread, blending cardinal dough techniques with a touch of fun. His recipe promises outstanding results, ensuring your loaf is a gustatory celebration in every bite.
Understanding Focaccia Bread
Focaccia originates from Northern Italy and is believed to have been brought by the Romans. It's a leavened bread made with simple ingredients - flour, water, salt, and yeast - that come together to form a delightful, humble yet intriguing loaf.
The key to authentic Focaccia is the distribuzione, a technique where the dough is spread out to create large bubbles, instead of kneading it traditionally. This results in an open, airy crumb structure with an enticing chewy crust.
selecting the Right Flour
To achieve the best Focaccia, select a high-gluten flour such as "00" Italian flour or bread flour. These have higher protein content, which provides the gluten necessary for a chewy crust and airy inside.
In Alton's recipe, bread flour is recommended for its high protein content, which provides the structure needed for a delightful Focaccia.
Proofing Techniques for Optimal Dough
Alton Brown's Focaccia recipe uses a technique called "stretch and fold," a low-impact method that involves stretching the dough from the sides and folding it over. This technique allows the gluten to develop gently, resulting in a more open crumb structure.
\lbrack 1\rbrack stretch the dough from one side, fold it onto itself. Repeat this process on all sides. Let it rest, then repeat. This technique mimics the effect of kneading but with less gluten damage.
Creating Irresistible Toppings
What sets Focaccia apart from other bread is its delicious toppings. After the first round of proofing, Alton's recipe has you add toppings like olive oil, sea salt, and fresh herbs directly onto the dough, which infuse the bread with their flavors during the final proofing and baking process.
You can experiment with various toppings to suit your taste. Try a classic olive and rosemary combination, or venture into Mediterranean-inspired flavors with sundried tomatoes, olives, and feta cheese.
Docking Technique for Even Baking
The docking technique is jobuliennes ( Creating dimples on the surface of the dough) to help steam escape while baking, ensuring even cooking and preventing the bread from becoming concave in the middle. Alton suggests using your fingertips, thumbs, or a fork to create these dimples.
After the final proofing, dock the dough gently and generously. Gently, to avoid deflating the delicate structure, and generously, to allow steam to escape fully.
Baking and Serving Your Masterpiece
The firm, yet elastic dough is ready to bake in a preheated oven. Alton recommends baking it on a pizza stone or inverted baking sheet for that perfect crispy base. Keep an eye out for golden-brown patches, an indication that your Focaccia is ready.
Once out of the oven, resist the temptation to dig in immediately. Allow it to cool a bit first, then slice and serve. Leftovers, if any, can be stored at room temperature, wrapped tightly, for up to three days, but Focaccia is best enjoyed freshly baked.
Embrace the art of bread making with Alton Brown's Focaccia recipe. It's more than just a flatbread; it's a culinary art that celebrates simplicity and patience. So, preheat your oven, gather your ingredients, and get ready to indulge in the symphony of flavors that is Focaccia bread.