Are you craving the aroma of freshly baked bread wafting through your kitchen? Look no further than Anne Burrell’s Focaccia Bread recipe! With its golden crust, tender crumb, and flavorful toppings, this classic Italian bread is a staple in kitchens around the world. Renowned chef Anne Burrell has perfected the art of making focaccia, and her recipe is sure to delight your taste buds. Let’s explore the world of Anne Burrell’s Focaccia Bread and learn how to bake up a batch of this delicious bread in your own home.
Unveiling the Secret Recipe
Anne Burrell’s Focaccia Bread recipe is a testament to the simplicity and versatility of Italian cuisine. Here’s what you’ll need to recreate this heavenly bread:
Main Ingredients
- 1 1/3 cups of warm water (about 110°F)
- 2 1/4 teaspoons of active dry yeast
- 3 1/2 cups of all-purpose flour
- 1/4 cup of extra-virgin olive oil, plus more for drizzling
- 1 teaspoon of kosher salt
- Coarse sea salt for sprinkling
- Toppings of your choice (such as fresh herbs, olives, cherry tomatoes, or caramelized onions)
Baking Instructions
Now that you have all your ingredients assembled, it’s time to get baking! Follow these simple steps to whip up a batch of Anne Burrell’s Focaccia Bread:
- Activate the Yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes, or until foamy. This indicates that the yeast is activated and ready to use.
- Mix the Dough: In a large mixing bowl, combine the flour and kosher salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Shape the Focaccia: Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch and press the dough into an even layer, about 1/2 inch thick.
- Second Rise: Cover the shaped dough with a clean kitchen towel or plastic wrap and let it rise for another 30-45 minutes, or until slightly puffed.
- Preheat the Oven: While the dough is rising, preheat your oven to 425°F (220°C).
- Add Toppings: Once the dough has finished its second rise, use your fingertips to make dimples all over the surface. Drizzle the top with olive oil and sprinkle generously with coarse sea salt. Add your desired toppings, pressing them gently into the dough.
- Bake to Perfection: Transfer the baking sheet to the preheated oven and bake the focaccia for 20-25 minutes, or until golden brown and crisp on the edges.
- Cool and Serve: Once baked, remove the focaccia from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack to cool completely. Slice and serve warm, drizzled with additional olive oil if desired.
Conclusion: Anne Burrell’s Focaccia Bread Recipe
Anne Burrell’s Focaccia Bread recipe is a delightful expression of the flavors and textures of Italian cuisine. With its crispy crust, airy interior, and customizable toppings, this bread is perfect for serving as an appetizer, accompaniment to a meal, or even as a snack on its own. Whether you’re a seasoned baker or a novice in the kitchen, Anne Burrell’s recipe is sure to impress your family and friends. So roll up your sleeves, dust off your baking sheet, and get ready to enjoy a slice of Italian heaven!
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FAQs About Anne Burrell’s Focaccia Bread Recipe
Q1: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast for active dry yeast in this recipe. Simply use the same amount of instant yeast and skip the step of activating it in warm water.
Q2: Can I make the focaccia ahead of time and freeze it?
A: Yes, you can freeze baked focaccia for future use. Once cooled completely, wrap the bread tightly in plastic wrap and aluminum foil, then place it in a resealable plastic bag. Freeze for up to 2 months. To thaw, let the bread sit at room temperature for a few hours or overnight in the refrigerator, then reheat in a 350°F (175°C) oven until warmed through.
Q3: Can I customize the toppings on the focaccia?
A: Absolutely! Feel free to get creative with the toppings and add your favorite ingredients, such as roasted garlic, sun-dried tomatoes, thinly sliced vegetables, or grated cheese.
Q4: How should I store leftover focaccia?
A: Store any leftover focaccia in an airtight container or resealable plastic bag at room temperature for up to 2 days. To refresh stale focaccia, simply reheat it in a 350°F (175°C) oven for a few minutes until warmed through.
Q5: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for part or all of the all-purpose flour in this recipe. Keep in mind that whole wheat flour will yield a denser, nuttier bread with a slightly different texture. Adjust the amount of flour and water as needed to achieve the desired consistency of the dough.