Which have been your favourites?
Does anyone have a sesame focaccia recipe they would recommend?
Not a sesame focaccia, but this is the recipe I use. I have no idea where I got it, and I’m sure I’ve modified it over the years.
Focaccia (requires overnight rise of biga)
makes 1 free form loaf
Biga
2 1/2 oz AP flour
1/3 C warm water (~100F)
1/4 t instant or rapid rise yeast
Dough
2 T chopped fresh rosemary leaves
2 1/2 C AP flour
1 1/4 C warm water
1 t instant or rapid rise yeast
Kosher salt
Olive oil
Make the biga:
Combine flour, water, and yeast in a large bowl and stir with a silicone spatula until uniform mass forms and no dry flour remains. Cover bowl with plastic wrap and let stand at room temp for at least 8 hours and up to 24 hours, or store in the fridge for up to 3 days (bring to room temperature if refrigerated).
Make the dough:
Stir rosemary, flour, water, and yeast into the biga with that silicone spatula. Cover with plastic wrap and let rise for 15 minutes. Sprinkle 2 teaspoons kosher salt over dough. Stir until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise for 30 minutes. Using silicon spatula, fold partially risen dough over itself by gently lifting and folding the edge toward the middle. Turn bowl 90 degrees, and fold again. Repeat for a total of 8 turns. Cover and let rise for another 30 minutes. Repeat folding, turning, and rising for a total of 3 30-minute rises.
Adjust oven rack to upper-middle position. If you don’t have a baking stone, place an inverted baking sheet on the rack and preheat oven to 500F.
Pour a small amount of olive oil in a baking sheet and place a sheet of silicone parchment on it. Pour about 3 tablespoons of olive oil on the parchment and spread it around. Sprinkle about 3/4 teaspoon of kosher salt over the oil. Place dough on pan and stretch/flatten it, then slide it around to coat it in olive oil. Flip the dough over. Cover with plastic wrap and let rest for 5 minutes.
Press dough with fingertips toward edges of pan to a uniform thickness. Poke surface of dough 40-50 times with a fork, popping large bubbles in the process. Let rest 5-10 minutes.
Place pan on inverted baking pan in the oven, reduce temperature to 450F, and bake until top is GBD, 20-23 minutes, turning pan once after 10-11 minutes. Remove from oven and let pan cool on wire rack 5 minutes. Remove bread from pan and allow to continue to cool on wire rack for another 30 minutes.
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I used this recipe to make croutons for stuffing not too long ago, and it was delicious. Then again, this bread is delicious on it’s own, or dipped in some good olive oil and good balsamic vinegar.
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Here’s my favorite focaccia, which is from Cook’s Illustrated. I’ve made it many, many, many times with never a failure. I don’t always include the rosemary.
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This is a very, very good clone of a focaccia recipe from Liguria Bakery in SF, a fave, if a bit unconventional. https://food52.com/recipes/77943-pizza-focaccia-with-tomato-sauce-green-onion
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The Serious Eats one is my standby, but I love this one, too!
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This one always works for me if you do sourdough
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Saving!
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