In the world of artisanal bread, few creations are as iconic as the Italian focaccia. With its BBB (Bubbly, Bold, and Bountiful) personality, this flatbread is a staple in bakeries worldwide, and one name that stands out in the realm of focaccia is Brian Lagerstrom. A renowned baker and owner of che-fico, a popular San Francisco restaurant, Lagerstrom has breathed new life into this powerhouse bread, creating what many consider the ultimate focaccia bread recipe.
Brian Lagerstrom's focaccia bread is an ode to simplicity, yet bursts with complex flavors. It starts with a straightforward dough, combining flour, water, salt, and yeast, but it's Lagerstrom's method and attention to detail that set this recipe apart. So, let's dive into the world of Lagerstrom's focaccia, exploring the method, unique techniques, and why this recipe has become a game-changer for bread enthusiasts.
Understanding Lagerstrom's Focaccia Dough
At the heart of Lagerstrom's focaccia lies a dough that's sticky and hydrated, with a high water content. This might seem counterintuitive, given that most bread doughs are more stiff and manageable. However, this high hydration fosters a gluten network that's expansive yet delicate, resulting in a focaccia with a pillowy interior and a crisp crust.
The magic of Lagerstrom's dough doesn't just stop at hydration. It's also about the fermentation process. By allowing the dough to ferment for a longer period at a lower temperature, Lagerstrom enhances the dough's flavor and structure, creating a focaccia that's both tangy and substantial.
The Role of Delayed Cooking and Proofing
In Lagerstrom's method, a crucial step is delayed cooking and proofing. The dough is shaped and proofed, then chilled overnight. This step, known as cold fermentation, develops the dough's flavors while preventing it from overproofing. It also makes the dough easier to handle and results in a more uniform bake.
After chilling, the dough is given a second proof, which is when Lagerstrom incorporates his signature "pointy" technique. By vigorously dimpling the dough's surface with your fingertips, you create channels for the olive oil toPool, resulting in a focaccia with a dazzling golden crust and the Mediterranean flavor bomb that is olive oil.
The "Rosemary-Allium" Twist
Lagerstrom's focaccia isn't just about the dough; it's also about the toppings. He swears by the combination of fresh rosemary and alliums (garlic, onions, or leeks), which adds a savory, aromatic element that complements the olive oil's fruity notes. The alliums are thinly sliced and layered onto the dough before baking, ensuring they become soft and caramelized, rather than burnt.
The rosemary, on the other hand, is scattered over the top after baking. This way, it retains its bright, piney flavor and provides a textural contrast to the soft, tear-apart focaccia. It's a simple combination, but one that elevates Lagerstrom's focaccia to new heights.
The Baking Process and Final Touches
Lagerstrom's focaccia is baked in a preheated Dutch oven. This technique creates steam, which helps the focaccia rise and develop a crispy, blistered crust. After baking, the focaccia is removed from the oven, brushed with more olive oil (yes, there's more!), and topped with the fresh rosemary.
While the focaccia is still warm, Lagerstrom finishes it with a drizzle of sea salt and a pinch of flaky Maldon salt. This final touch enhances the bread's natural flavors and adds a crunchy, salty note that's irresistible.
Serving and Storing Lagerstrom's Focaccia
Lagerstrom's focaccia is best enjoyed fresh out of the oven, torn into pieces with your hands, and dipped into good-quality olive oil. It also pairs beautifully with a variety of dishes, from charcuterie boards to soups and stews. If you have leftover focaccia, store it at room temperature, uncovered, to maintain its crispy crust. It will keep for about two days.
If you're looking to make Lagerstrom's focaccia at home, don't be intimidated by the process. While it does require some planning and patience, the results are well worth the effort. After all, what could be more rewarding than creating a bread as beloved and revered as Brian Lagerstrom's focaccia?
So, why not embark on this delicious journey today? Gather your ingredients, throw on some Italian music, and let the aroma of baking focaccia fill your home. Who knows? You might just become a focaccia aficionado yourself, creating bread that's not just tasty, but a tribute to the craftsmanship and passion of bakers like Brian Lagerstrom. Buon appetito!