If you're a fan of Italian cuisine, you've likely savored the delightful treat that is focaccia bread. The perfect blend of crispy exterior and soft, fluffy interior, this versatile bread is a staple in Italian households. Celebrity baker Claire Saffitz, with her mastery of both sweet and savory dishes, has shared her take on this classic recipe. Today, we'll explore Claire Saffitz's focaccia bread recipe, breaking down its components, techniques, and tips to help you bake like a pro.
Focaccia, hailing from the Liguria region of Italy, was originally a food for the laborers. Its name, derived from the Latin 'focaceus', implies 'made in the hearth'. With time, this humble loaf has found its way into gourmet kitchens worldwide. Claire Saffitz's recipe, published in her bestselling cookbook "Deb PERIMANENT", offers a modern twist while retaining the traditional charm.
Understanding Focaccia Bread
Before diving into Claire Saffitz's recipe, let's understand the fundamentals of focaccia bread. Classified as a flatbread, focaccia derives its unique character from the olives and herbs that dot its surface. The dough, typically enriched with olive oil, sets it apart from other yeasted bread. Once baked, it develops a golden crust, crisp on the outside yet tender within.
A key element in Claire's recipe is the use of leftover sourdough discard. This not only adds depth of flavor but also ensures a moist and aerated crumb. Moreover, she introduces a technique called 'stretch and fold', which helps develop gluten strength and improves the bread's structure.
Choosing the Right Flour
For the best results, Claire recommends using bread flour or '00' Italian flour in her focaccia recipe. Bread flour, high in gluten, provides structure, while '00' flour, finely milled from durum wheat, offers a delicate, soft texture. Depending on your preference and availability, you can experiment with these options.
Remember, the protein content in these flours aids in creating a strong dough network that withstands the bread's expansion during baking. Thus, using high-gluten flours like bread flour or '00' helps achieve that perfect focaccia texture.
Mastering the %hydration
Hydration is a crucial aspect in baking, particularly for bread. In Claire Saffitz's focaccia recipe, she suggests an 80% hydration level. This means combining 200 grams of water for every 100 grams of flour. High hydration impacts the dough's extensibility, leading to a more open crumb structure.
However, working with high hydration dough can be challenging. It's sticky and hard to handle, but Claire's 'stretch and fold' method helps manage this better. Practice makes perfect in this case; keep at it to develop the finesse needed to handle such dough.
Claire Saffitz's Focaccia Bread Recipe: Step-by-Step
Now that we've covered the basics, let's delve into Claire Saffitz's focaccia bread recipe, step by step. Gather your ingredients and let's start baking!
For the dough, combine 250g of '00' flour or bread flour, 100g of leftover sourdough discard, 200ml of water, 30ml of olive oil, and 5g of salt. Mix until a shaggy dough forms. Let it autolyse for 20 minutes to allow the dough to absorb the water and strengthen naturally.
The Stretch and Fold Technique
The stretch and fold method involves pulling the dough gently from one side and folding it over to the center. Repeat this process on all four sides, working your way around the dough. Claire suggests performing this four times with 15-minute intervals between each stretch and fold.
After the final stretch and fold, let the dough rest for another 30 minutes. It should double in size, indicating successful fermentation. Now, it's time to shape your focaccia. Transfer the dough onto a parchment-lined baking sheet. Gently stretch and shape it into a rectangular or oval form, ensuring even thickness throughout.
Pre-bake and Topping
Before the final bake, pre-bake your focaccia at 425°F (220°C) for about 15 minutes until lightly golden. This step helps firm up the dough and prevents it from becoming too dark during the final bake. Remove it from the oven and let it cool slightly.
While it cools, prepare your toppings. Claire Saffitz likes hers with cherry tomatoes, olives, and rosemary. You can mix and match based on your preferences. Once the focaccia is cool enough to handle, poke the surface gently with your fingertips to create dimples. Drizzle olive oil, place your toppings into these dimples, and season with salt and pepper.
Finally, bake your focaccia again at 400°F (200°C) for another 20-25 minutes, or until golden brown and crisp. Once done, let it cool completely before serving. This ensures the crumb sets properly, and you get a cleaner slice.
Claire Saffitz's focaccia bread recipe might seem intimidating at first, but practice and patience yield extraordinary results. So, roll up your sleeves, get your hands doughy, and enjoy the satisfaction of baking artisanal focaccia at home. Happy baking!