Tuesday, February 5, 2013

TWD ~ Focaccia

TWD ~ Baking with Julia ~ Focaccia….Lopsided, but oh so good!
The smell of bread baking on a cold winters day, permeating my home with warmth and wonderful aromas, is the ultimate feeling of comfort.  So, on this very cold week in NJ ( 8 degrees three mornings in a row ) it was quite pleasurable to be making Focaccia.  This recipe is from Craig Kominiak, contributing baker with "Baking with Julia". The thing I love most about bread baking is, taking very basic ingredients like flour, olive oil, water, salt, yeast, and creating something amazing.

Making the dough was basic. First, mix the yeast with some water and let it rest. Then measure out the dry ingredients, oil, and the rest of the water. Place them all together in your stand mixer,  and mix using a dough hook.  I followed the recipe to the letter but, felt my dough was drier then described. So I added a bit more water. My dough rose beautifully. I folded it down as directed, and let it rise again.  Following the second rise, I divided the dough into thirds, and placed it into oiled plastic zip bags.  Refrigerate and wait…24 to 36 hours before you make your Focaccia.

Since I’ve made Focaccia several times before, I decided to go rogue by making one of my favorites, Grape Focaccia.  I found the recipe several years ago and just love the way it tastes. It’s got that sweet-salty thing going on. The grapes kind of caramelize a bit as they bake.

The next day, I took out my dough about two hours before I wanted to bake it.  It should warm to room temperature, and rise a bit more. That’s when you make your Focaccia. My dough didn’t have as many big air bubbles as Craig’s did. Possibly because, I stretched it into a rectangle. This concerned me, even though the dough seemed to rise quite well.  I didn’t slash mine either. I chose to use my fingers to press indentions into the dough.  I brushed the dough with olive oil, sprinkled the top with some sea salt, fresh herbs ( rosemary and thyme ) and pushed about a cup of red grapes onto the dough.  Finally, I sprinkled it with about a cup of cheese (I used Asiago ) and let it rest for about twenty minutes.
I baked my Focaccia on a baking stone in a 450〫degree oven, for about twenty minutes.  Since I don’t have a peel, it hit the stone a little lopsided.  It still came out wonderful! My husband said it was one of the best doughs I’ve ever made. I guess I’ll have to revisit this one and try for those big air bubbles.

If you would like to see Craig Kominiak baking with Julia you can find it here.

If anyone would like the recipe for Grape Focaccia you can find it here.

Our host for the Focaccia is Sharmini of Wandering Through. the recipe will be posted on her blog. You can also see what all the other bakers are doing on the Tuesdays with Dorie site.



Just out of the mixer and ready for the first rise…very smooth but not as wet as I thought it should be
First rise
Placed in zip-lock bags after the second rise and left there for at least 24 hours
Dough stretched into a loose rectangle
Grape focaccia resting before entering the oven
I chose to make two Grape Focaccia! I have one more piece of dough in my freezer…I hope it freezes well
The dough was crunchy and yet soft!  So yummy! 


33 comments:

  1. And we're colder. I would so like this in my life. Plus I think this might teach me patience - all those rises, then rest in fridge - but what a sweet, delicious outcome. And agree with your choice of the grapes.

    ReplyDelete
  2. You're right, bread baking warms both the house and the soul. This one looks fun!

    ReplyDelete
  3. Very nice to pair the grapes with asiago! I skipped this one but I´m posting a whole wheat focaccia with roasted grapes tomorrow, and it´s one of the best toppings ever. Great minds think alike Kathy! It looks fantastic.

    ReplyDelete
  4. Kathy, I also have baked a Grape Focaccia with Rosemary once before and I know it is one of the most delicious recipes there is for Focaccia! Such a wonderful choice for the toppings and so absolutely perfectly baked.
    Have a great Tuesday!

    ReplyDelete
  5. Wow, I really love the grape version you made! It looks so delicious! I'm going to have to give that a try some time in the future. Your focaccia looks so delicious!

    ReplyDelete
  6. What a great idea! The fun with this recipe is all the uses and toppings, etc. I will try grapes...never heard of them in this way...thanks for the education. Your focaccia is beautiful!

    ReplyDelete
  7. Just gorgeous, Kathy! We made focaccia for Baked Sunday Mornings this week, too - Kris made both versions.

    ReplyDelete
  8. Your foccacia looks so yummy!!!
    What a great job!!!

    ReplyDelete
  9. Wow. Yum. Bravo! I bet the house smelled amazing!

    ReplyDelete
  10. Holy cow... you did go rogue. I've never heard of grape focaccia but it sounds and looks absolutely delicious! Thanks for the link!

    ReplyDelete
  11. Grape foccacia sounds amazing. I will definitely have to try it. We were talking about savory/sweet at dinner tonight. What a great idea.

    ReplyDelete
  12. Kathy, your focaccia looks wonderful and delicious. Great job)

    ReplyDelete
  13. Grape & rosemary foccacia is one of my favorites. Smitten Kitchen featured one a few years ago and I can't tell you how many times I have made that.
    Your comments on other sites had me hunting down the Nancy Silverton recipe - I just found it and printed it!

    ReplyDelete
    Replies
    1. Cher, Check out the video that accompanies that recipe…she really explains it quite well.

      Delete
  14. Your bread is gorgeous, Kathy! I love your more free form shape...truly lovely~

    ReplyDelete
  15. Your foccacia looks wonderful! I love the added olives!

    ReplyDelete
  16. Grapes sound so awesome on it!

    ReplyDelete
  17. You are right Kathy, bread is a small miracle! The transformation of so common ingredients into something so tasty, filling and beautiful as bread is why all cultures have it as a primary food in their food pyramid. Your foccacia looks perfect!

    ReplyDelete
  18. I wanted to make a grape and rosemary focaccia, but couldn't find decent grapes on the day. Yours looks great, we also really liked the flavours in this one.

    ReplyDelete
  19. I've never had grape focaccia - it sure looks yummy!
    Thanks for baking along this week.

    ReplyDelete
  20. I love the idea of grapes on top it's genius!
    Your focaccia looks outstanding :)

    Cheers
    Choc Chip Uru

    ReplyDelete
  21. Great pics!! It looked good all the way through the process. Your focaccia looks great. I love how nicely browned it is and I love the shape! I think I need some bread making lessons from you!!!

    ReplyDelete
  22. Your focaccia looks wonderful, Kathy! I bet it tastes so good with the grapes - I would have never thought to use those as toppings. Your photos of the final bread just leave my mouth watering. I have read quite a few bakers didn't use the razor blade and used their fingers instead so the next time I make this I will do the same. Beautiful job!

    ReplyDelete
  23. Oh, that looks gorgeous...those grapes just make it sing, don't they? I need to try it with grapes. I didn't make this recipe because I have one that I absolutely adore and figured I would be wasting my time trying another just "to see" but after all your accolades, I think I need to try this one as well. I am also interested in that slashing technique and how it would differ from the dimpling one I use, so might have to try it just for technique alone to see how that compares. Yours looks stellar1

    ReplyDelete
  24. Kathy, love your choice of toppings, one we will have to try for ourselves. We also loved this recipe. Beautiful post.

    ReplyDelete
  25. I thought the grapes were olives at first--how lovely and original! Great idea to go rogue!

    ReplyDelete
  26. Gorgeous, Kathy! I look forward to trying this recipe. I just couldn't get my act together this week to do it! (I started my new job...!)

    ReplyDelete
  27. This is beyond beautiful! I like your idea of using grapes and the pictures pull you right in and make you want to devour it through the screen. I love the misshapen loaf and am in awe over this one!

    ReplyDelete
  28. Wonderful! Love that you used grapes. I have always loved grapes baked in breads. Well done and such lovely photos!

    ReplyDelete
  29. Oh my, this looks so pretty and so delicious! I can only imagine the aroma ......

    ReplyDelete
  30. I saw this on Facebook last week, Kathy, and since you didn't Post Pork this Friday, I still wanted to check out your focaccia with the grapes. Seemed strange to me but, after reading your Post, it's definitely worth a try. You didn't mention how you liked this dough compared to others you've made. But, since your husband suggested it was your best, that probably is your answer. I just bought a stone and peel last Summer and have had fun making pizzas. I look forward to also using it for breads also. Nice job. Throughout my move, I am just planning to keep up with FFWD and rejoin TWD after April. I am too busy thinking about my move to contemplate your making one. Ohhhhhh, that is bad news for you. I assumed that if you owned 600 cookbooks, you also owned lots of other collections. And you seem like the type who saves everything your kids and grandchildren make. Not good, Kathy. I hope there is room for your husband in this potential move to a smaller house!

    ReplyDelete