My skill with focaccia did not come easily. I have been making this flatbread for years, lots of years, long before the flatbread trend of today. It seems every pub and restaurant out there had thrown a flatbread on the appetizer menu.
With this kind of proliferation often comes a sacrifice in quality. Just like pizza, they have evolved from a rustic simple bread to a mushy over topping-laden dough pile. What’s with the rectangle shape? When was it decided they should have uniform corners? I digress.
Let Us Start At The Begining
Focaccia or flatbread” is not pizza, but they are kind of cousins. Please know we are not making “pies” here. The focaccia is a bread. I make mine from this amazing recipe you can find here. Can not rave enough about this incredible recipe, I use it for many of my pieces of bread. I recommend you get a really good unbleached organic flower. Bob’s Red Mill is my favourite for focaccia.
If you have ever enjoyed focaccia in Italy, you will understand the difference. We will not be overtopping our bread, the spartan nature of the toppings and their quality is the secret.
Can not rave enough about this incredible recipe, I use it for many of my loaves of bread. I recommend you get a really good unbleached organic flower. Bob’s Red Mill is my favourite for focaccia. Put your Pizza stone in the oven heat over to 500f (260c), if you’re brave 550f (290c Cover your pizza peel with either semolina flour or a length of parchment paper. I like to stretch my dough with wet hands, I find it makes it easier to work with. You are looking to stretch it roughly to the size of the stone. I don’t go for a round, personally I let the dough pick the shape. A rhombus is a typical one but has ended up with fat walrus-shaped in the past as well. It really doesn’t matter and I see rustic shapes as my protest to the flatbread square that has gripped the world. Get the dough to some shape it likes, taking care not tear it, stretch it thin or leave it thicker. The edges will naturally be thicker, but uniformity in thickness is not imperative. Flop this on the pizza peel, mash it out as needed. It should roughly cover the stone that by now is very hot. Top with Care Drizzle a small amount of olive oil on the dough and spread over the entire surface. Sprinkle garlic and basil evenly over the bread. Dust just the crust with the black sea salt (any works, black is just pretty). Lay about the toppings in an arrangement you find attractive but keep them kind of separate. For the pepperoncini put small dollops here and there. Finally, put a wad of cheese here and there, don’t grate, and cover. We are going for a bite of cheese, not a cheese pizza. Bake Slide into the oven on the stone. If using Parchment, be sure and pull it out from under your bread after about 3 min. Cook for 10 to 15 minutes. But 15 is long, so keep a close eye. The dough will rise and form air pockets, some of them will brown, and crack. The cheese will brown as well. Remove the focaccia from the oven, you will know when it is done because the house will smell intoxicating. If you are entertaining, then there may be a few comments or possible threats to your person if you leave it in much longer. It will have to sit for a minute or two, lest all the toppings will just slide off if you pick it up. Cut it how you want, wedges, squares, whatever you like. I like to serve it on a board, for a reach out and take appetizer, bread, or meal. If you have ever enjoyed focaccia in Italy, you will understand the difference. We will not be overtopping our bread, the spartan nature of the toppings and their quality is the secret.Focaccia
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It’s a Community Thing
Focaccia makes a stellar appetizer if you are entertaining, and if there are children around, they love to help with it. Often, I let the kids flatten and assemble them in entirety, just give them a small dough each. They beam with pride when everyone is eating their little bread. It’s a portion of family food, and one your table will love.
There are infinite in topping possibilities. It’s time for a revolution let’s all take the flatbread back.
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