Unforgettable Focaccia

It all began back in the early 1990′s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a  line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned  by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table the most fragrant, delicious and right from the oven focaccia. We have never really heard of focaccia before and were blown away by the lightness and richness of the perfectly baked bread.

I new I had to learn how to make this focaccia and after a couple of weeks of cooking on the line I happened to be in the chef’s office getting some new pans and saw the recipe lying on his desk. I quickly memorized the 6 ingredients and the amounts while the procedure was going through my head! The procedure is the same as making bread or pizza dough. I couldn’t wait to make this recipe and  as soon as I found the time I quickly threw the recipe together. The dough is really very easy to prepare and does not take much time.

I have not made focaccia  in years and last week I stumbled across the recipe and decided to try it again. This time I worked the dough so it would fit into a small cast iron skillet, topped it with some caramelized sweet onions, thinly sliced garlic, roasted tomatoes, Grana Padana Parmesan cheese and fresh thyme.

I ended up taking some of the dough and preparing one half sheet pan of Focaccia topped with white truffle oil, Parmesan cheese, fresh thyme, kosher salt and black pepper. Just unforgettable with the white truffle oil!

I took some of the Focaccia that I prepared in the 1/2 sheet pan, cut out some rounds and made little snacks with roasted tomatoes and thinly sliced Prosciutto.

Focaccia

2 cups or warm water

1 ounce  dry yeast

1 Tablespoon honey

1 teaspoon kosher salt

1/4 cup olive oil

2 pounds of bread flour

For the toppings

Olive oil for the top

1 cup roasted or sun dried tomatoes

2 Tablespoons of fresh thyme, picked

2 medium yellow or sweet onions, caramelized

1/2 cup good parmesan cheese

3 cloves garlic, sliced

Procedure

In a bowl place the warm water, yeast, honey, olive oil and salt.

Place the flour in a mixing bowl and with a dough hook on medium speed slowly add the yeast mixture.

Check the dough for softness. If the dough is too tight add a little more water. The dough should feel soft to the touch.

Continue to mix on medium speed to develop the gluten, about 10 minutes.

Place the  dough in a well oiled bowl and cover with a towel. Let the dough rise in a warm place until the dough has doubled in volume, about 2 hours

Remove about 1/5 the of the dough and form into a round disc. With your hands flatten the dough into a cylinder shape and with your fingers make impressions in the dough to remove any air bubbles.

Drizzle the dough with olive oil. Top the dough with roasted tomatoes, Parmesan cheese, fresh thyme, caramelized onions and sliced garlic.

Sprinkle with kosher salt and freshly ground black pepper.

Drizzle a little more olive oil over the top before baking.

Bake the Focaccia in a preheated 375 degree oven for 15 – 20 minutes or until golden brown and crisp.

I like to drizzle a little more olive oil on top and sprinkle with kosher salt before serving.

Enjoy!