- xo crystal
I broke the most sacred rule- Focaccia Recipe
There’s a thing in the restaurant world where if you’re a cook, you can’t just share a recipe. I mean it makes sense when you think about it, but it’s the golden rule. No rule is more sacred. Actually, in a lot of restaurants you can’t leave with the recipe (if you’re a cook). The only way to smuggle it out, is through memorization.
Why am I tell you this? Well this little recipe has been smuggled out. Now if you’re in the food industry your jaw may have dropped to the floor, but here’s why I feel like I can share 1. That restaurant closed like a decade ago 2. I made a pretty big tweak Don’t @ me (haha). I’m sharing this recipe for the greater good.
shhhhhhhhhh now it's just between me, you and the internet.
Shout out to Zest (it was attached to the science centre if anyone remembers) I learned how to cook there, and for that I’m eternally grateful 🙏🏻 What you’ll need – active dry yeast, sugar, water, oil, flour, salt and for the topping coarse salt, parmesan cheese (optional), Italian seasoning (basil, oregano, thyme, garlic powder, sage, rosemary) 1tbsp active dry yeast 1tbsp white sugar 1 ½cups warm water Place yeast and sugar in a bowl, add warm water, give a very quick stir. Allow mixture to get frothy (10 mins) 1/2c olive oil (I’ve used vegetable in a pinch too) pour into water/ yeast mixture 1tsp salt 2 ½ cups flour + 1 cup (the original calls for 4cups, but I found the sweet spot to be 3, it’ll be a little different based on how dry your house is, elevation, your flour, humidity etc. If you’re a novice to baking bread, I’d say start with 3 if it’s still sticking to your hands when you try to knead add ¼ cup at a time until you can knead without it getting stuck to your knuckles) pour wet ingredients into dry, knead dough for 5 mins Place the dough back in the bowl and let sit in a warm spot until the dough gets close to doubling in size (if you look at my pictures, I let it maybe get a little too big :P but it still worked great). Once it’s grown into a happy little dough, dump that dough onto a parchment lined cookie sheet and flatten it around. You can try to make it fit perfectly into your cookie sheet, or you can do what I do, and just press it into an oval (because honestly, I can be a bit lazy lol) Next you’re going spread a little extra olive oil on the top and sprinkle with Italian seasoning, parmesan cheese and coarse salt. You can actually top it with anything you like, in a pinch I’ve just spread oil and some salt, but I’ve also added tomatoes, and sometimes when I’m feeling very extra I’ll pull it out half way through and spread shredded cheese. I’m getting ahead of myself though, after you’ve added your salt/ Italian seasoning poke little finger compressions in your bread, like you're making aerating holes in your grass. Wait another 20 mins and pop it in the oven! 350 degrees and bake until edges start to look golden about 40 mins. When I think it’s done, I pull it out, use a big flipper and wedge it underneath to check and make sure the bottom is cooked. That’s it!! Share with family and friends or keep it to yourself. Serve it with olive oil and balsamic vinegar swirled on a plate, smear butter on it, slice it in half and make a pesto chicken sandwich or eat that thing straight up. Enjoy guys!!