Questions for those of you who have made Samin's Focaccia

M

marilynfl

Moderator
I talked to the neighbor (over the fence...just like that old TV series) and Tony said they would be happy to take half if I make it. So that's 50% less temptation right there. Unfortunately, the husband started telling me about all the ways his wife makes her focaccia: with prosciutto; with vegetables from their garden; with sauce; with cheese; with roasted garlic. And with each wonderful sounding addition my nerve delated just a little bit more.

This was like bringing coal to Manchester. Obviously focaccia experts lived on the other side of the fence and who was I to share my first attempt with them? I finally told him mine would be a stripped-down, no-frills Amish version with nothing but salt on it...and he said Fine!

So on to questions for those of you who have made this:

1. Mom has two very thin, El Cheapo cookie trays. But yesterday I found a solid restaurant-grade half-sheet, but it is REALLY RATTY LOOKING with baked-on oils that will not come off. So I'm tempted to line it with parchment, but worried that the dough needs to have contact with metal to achieve the correct crispness.

2. I have several options for yeast: one package of dry regular yeast, 3 packages of fresh yeast, one jar of bread yeast and one package of sour-dough yeast. I'd really like to use the fresh stuff before it goes bad, but not sure if it would be too aggressive.

3. Just how "good" does the olive oil have to be?

4. I saw 00 flour at one store but didn't buy it and now it's gone. Disappointed in that. I have Pillsbury flour and King Arthur all-purpose. Should I use up all of the KA for this?

5. What did you serve it with?

Thank you.

PS: I have exactly 2 TBL of Diamond salt left from the small amount I brought up with me. Can't find it anywhere.

https://www.thekitchn.com/samin-nosrat-salt-fat-acid-heat-ligurian-focaccia-22949343

 
Some answers

I'd not line the pan with parchment as that will interfere with the browning, I think. The "crust" on her pan is just a really good coat of seasoning! Spritz well with cooking spray before adding the olive oil and it should not stick to the pan.

The recipe call for active dry yeast, I've used the same amount of instant yeast (aka Bread Machine yeast) with good results. I think the fresh yeast may be a bit much for it. (have you looked into freezing the fresh yeast?)

I use KA AP flour, no problems with it. I can't speak to the Pillsbury option as I have not used it in decades.

You do taste the olive oil, so use one that you would dip bread in to eat.

For the salt, the recipe does give an option for sea salt.

I've served with soup and pasta. We have also split it and made sandwiches on it. It's great no matter how you chow down.

 
I found it! Drove 10 miles south to Sewickley today and their Giant Eagle had one box left.

It's mine now...hehehehe. (It's also the only store where I've been able to find cornstarch. Cornstarch?)

But thank you for your kindness!

Samin uses it all the time, which is why she looks somewhat crazy when salting things. It IS less salty than other salts--a TBL of Diamond is less salty than any other salt I have.

(and yes...Captain Anal Retentive did measure them. This image shows the four salts I had at home: each is one level TBL. Diamond weighs the least.)

https://www.saltfatacidheat.com/fat/ligurian-focaccia/

https://recipeswap.org/fun/wp-content/uploads/swap-photos/salt.jpg

 
Since discovering Diamond Crystal and also Maldon I only use them. No more Mortons in my life

These two salts are wonderful. Diamond Crystal is so different from Morton Kosher salt (all we can get on this island) and Maldon is the best salt I have ever used for final sprinkling of salt on baked goods, etc.

 
Never thought there was a difference in salt flavor until I Jacobson’ salt out of Portland Or.

I even carry the mini box with me. At least I used to when we were still going out to dinner

 
You can't go wrong with this recipe--your neughbor will love it

A few answers for you too! Hope I'm not too late.

I would use the Pillsbury flour if you're rationing your KA flour. In the BA video, Samin says any AP flour would work. (the guy had used "fancy flour" and it didn't turn out well and she chided him for using it. I used KA for my first one, and Heckers for the second, sparing the KA.

I think the fresh yeast would be fine and tasty, I'm no good at converting the quantities of dry for fresh.

Definitely, as Judy said, spray the bejeesus out of that pan. I had sticking issues the first time I made it on a fairly new non stick baking sheet. Second time, released beautifully.
First time I baked on a pizza stone and the second time I used an inverted cookie sheet and had better results. (my pizza stone is round smileys/frown.gif I would rotate the pan halfway through. Depending on how deep your pan is, you may want to put a sheet of tine foil on the rack beneath to catch any oil bubbling over. It looked close both times I made it, but didn't happen. Mine is deeper than a cookie sheet.

If you'd like to use the good oil sparingly, I would use the "good stuff" for the finishing 3 tablespoons. (I used P Berio olive oil the second time and finished with good stuff, didn't notice a difference from the first batch where I used all good/expensive EVOO)

I used Diamond Crystal for the recipe and brine. I have several nice salts and used 3 different kinds to finish (eyeballed the horizontal sheet and sprinkled in thirds) IMHO, the coarser the better, some of them kinda melted in.

Also, the CI olive focaccia recipe is really close the this recipe and bakes in cake rounds. I like it almost equally to this recipe. A close second. I think the brine makes the difference, plus a ton more olive oil.

 
Out Mom's living room window is the Allegheny Plateau of the Appalachian Mountains.

We moved here when I was 5 and, across the Ohio River, there was a huge signal tower on the top of the plateau which I thought was the Eiffel Tower in Paris.

Obviously my concept of distance wasn't all that great.

 
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