Hopefully someone can answer this question in the next 24 hours Lol! Insanely Good Recipes is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If a focaccia and a sfincione are both traveling to Venice, but a focaccia is traveling at 15 mph and a sfincione is traveling at 20 mph . And when you take a bite, the crust is the best fried bread you've ever had and inside is soft to the point of dissolving. Peel and grate in 24 garlic cloves with a Microplane (use 2 cloves if youre garlic-shy or up to 4 if you love it). Louises Trattoria Restaurant - Los Angeles, CA | OpenTable The no-knead, 4-ingredient dough takes 5 minutes to mix together. This focaccia is one that you have to try. (i.e., "I'm telling you, this is the best pasta in America," a dude behind me said to his buddy. Its so good, you might not want to share! Mix until the dough comes together. You should try it again and good luck. Must mention offer when placing order. Food and Beer Pairing Guide: That Beer Goes Great With Now Trending: Cakes that Look Like Classic Works of Art, Margarita Cocktail Essentials: History and Trends, Destination Hawaii: Food Channel On Location, 34 Candles that Smell Like Food and Drink. One bite, and youll feel like youve been transported to an Italian Trattoria. It should spring back slowly, leaving a small visible indentation. He grew up in Pacific Palisades. good, I knew that salt could disguise a multitude of sins. Place the dough in a large bowl greased with extra virgin olive oil. In a large bowl, dissolve yeast in 1/2 cup warm water and the honey; let stand for 5 minutes. If food encyclopedias concur that what Palermo locals might call spinciuni is "a Sicilian pizza with a thick soft base topped with tomato, cheese, anchovies, and olives." Under another towel, it swelled. Give the bowl a quarter turn and repeat process. Instructions. Find the results below. Louise's Trattoria You can add them directly to the dough. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.). ? Only the food remains, tasting like an inevitability, like it must be growing this perfect in the wild, like a cardinal-red strawberry from a stand on a dirt road in the Gill, Massachusetts. Back when I really used to find perfect strawberries on the side of a New England road, I had made focaccia many focaccias, a couple recipes . Louises Trattoria - Food Channel "Sfincione" roughly translates to "thick sponge." Push sprigs of rosemary into the dimples in the dough. Roll the dough ball in the oil to coat it all over, forming a rough ball. First, the bread is sweet and lightly spiced with fall flavors. WebLouises Family Packs Serves 3-4 starting at $37.99 Family Packages available for Take-out or Delivery only. While the crust was good, I knew that salt could disguise a multitude of sins. a focaccia? Like Funke's, the dough called for sweetness, but it did not require a day's rising. All Meal Deals include Louises Legendary Focaccia Bread. This recipe is packed with flavorful and unique ingredients. Felix, nominated for a 2018 James Beard (Best New Restaurant), holds the corner parcel on the ocean-est edge of Abbot Kinney: it's spot with Sophia Loren muralized on the bricks. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. TIP: If the dough had risen quickly the first time and you still have plenty of time for the second rise in the pan and before baking it (for example guests coming for dinner) punch the dough down in the bowl and let it rise again before arranging it in the pan. A knife does the job better, and as soon as you bring the blade to the crust you realize you're in for a popover-esque affair, minus the egginess. Yes, Louise's Trattoria - Larchmont offers both delivery and takeout. It was amazing!! Served on artisan bread, baked fresh daily. . And I bet, wherever in the world you might be, every time focaccia is mentioned this classic Focaccia is what picture. Theres also olives and capers sprinkled on top for a salty flavor thats irresistible. Although all our locations possess a familiarity with each other, each restaurant has a unique character and embraces the neighborhood in which it resides. Louise's Trattoria Menu - Los Angeles, CA Restaurant - MenuPages Letting the dough do its first rise in the fridge for 824 hours (like, while you're working or sleeping) means improved flavor and ease of handling. The garlic butter and fresh herbs add even more layers of flavor, making this pretty darn heavenly. Not valid with any other offer. the kind of operation that makes you feel, when youre lucky enough to be in the middle of it, that its the incarnation of everything life ought to be. In the bowl of a stand mixer, whisk together water, yeast and sugar. Except it's not just the spaghetti that's life-altering at Felix. Its colorful and loaded with freshness. He worked at Spago. In a mixer bowl add lukewarm water and yeast. Purportedly invented by the nuns of San Vito in the 16th or 17th century, sfincione is street food and holiday fare, but never, it seems bare. I just used regular granulated sugar. This version is vegan and only uses six ingredients. This is nothing novelmany bakers extol the virtues of the cold fermentation processand it came as no surprise to me either: it was, after all,past-prime Jim Lahey refrigerated dough that showed me how easy focaccia could be: place cold, several-days-old pizza dough in a well-oiled pan, let it rise for several hours or until it doubles, drizzle with more oil, dimple with your fingers, sprinkle with sea salt, then bake until done. I'd had every intention of using rosemary, but the plant in my apartment's courtyard was, mysteriously, gone. I glanced at the pastas, the pizzas, the antipasti, eager for my own drink to arrive so I could get to the bread. I waited ten minutes (fine, five) before slicing my sfincione. This looks fantastic, I'm wanting to make this for a sandwich bread, so I'm going to put it in an 8x8 pan! How would you reheat this? Could something be a sfincione and a focaccia? Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. weekly! Cold, refrigerated dough is the secret to making delicious focaccia! Whenever someone asks me for a focaccia recipe, I always show them this one. My husband said this was better than bread hes had in Italy, and I gotta say, it was SO easy to make. Simply delicious. If you choose to dice up Roma or plum tomatoes, there is no need to seed them, but leave any juices lingering on the cutting board behind. While I like food that announces itself, its virtuosity, I've never left Alinea thinking I can approximate Grant Achatz's legerdemain, I did leave Felix cautiously optimistic about this bread. Morton kosher salt, Tbsp. This sourdough focaccia topped with a cheese and onion mixture that melts over the top is next-level amazing. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Try to maintain the same thickness all over the pan. Add them on top as you would rosemary or other herbs. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Everyone has flipped for the focaccia at Felix, even though the menu and waitstaff offer a corrective: it's the sfincione you adore, the sfincione you want, the sfincione that puffs and poufs like dear Honey in "Who's Afraid of Virginia Woolf," and honey, true, is one of the few substantives bits of information circulating about the composition of this wonder loaf. If youre using a stand mixer use dough hook attachment. Set a rack in the middle of the oven and preheat it to 425F. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich. WebChicken breast, smoked bacon, avocado, provolone, tomatoes, leaf lettuce and aioli. honey, and 2 cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesnt your yeast is dead and you should start againcheck the expiration date!). Instead of just olive oil on top, this has a brine that is incredible. Transfer the dough to the prepared 913 baking dish. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth. Its about inch thick, a little chewy but still soft inside with a delicious olive oil crust on top and on the bottom. Pour 1 Tbsp. Maybe this is why Felix's bread is Sfincione first, focaccia second. I am obsessed with this recipe! Also, if you need to slightly accelerate rising time of the dough. Im in. This is an Italian mash-up I can get behind. How IMPORTANT is honey to this recipe? 2023 Cond Nast. After all, this focaccia bread recipe is adapted from my mothers simple peasant bread recipe, a recipe that has removed the fear of the bread baking process for many. The overall effort, however, is very hands-off, and the result a light, airy, pillowy dough is well worth it. Place the dough in a large bowl greased with extra virgin olive oil (photo 6). WebPerfect for enjoying with our famous focaccia bread. Make the dipping oil: Place the flavorings in a small skillet or saucepan. Yum! The honey? This Mediterranean-inspired focaccia will leave you dreaming of dinners in Greece. It is a bread of excuses, a bread of sighs, a bread of lusciousness baked through and through in the form of faint stains of olive oil that have sunk and settled in the dough. He studied in Italy and hunched, I imagine, in alleys with Italian women, forming fusilli and listening to pop songs. In a large mixing bowl, whisk the flour with 1 1/2 teaspoons of fine salt. The sourdough gives the focaccia a nice tang, and the onions and cheddar are rich and savory. Did someone say cheese and garlic? Typical to Rome its called Pizza Bianca. Once out of the oven brush focaccia with extra virgin olive to taste (photo 17). It didn't puff steam so much as wheeze. Let dough rise in bowl for 20-30 minutes. Place a rack in middle of oven; preheat to 450. Added a little dried rosemary and fresh parm halfway thru cooking, we had it with cioppino. To skip the overnight rise, simply let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Potato pizza is actually a pretty popular dish in Italy. And while youll often see it with nothing more than oil and salt (and lots of it! Using your hands pat the dough down to fit the pan. This focaccia is a little different because it is grilled instead of baked. Between the broccoli, tomato, and mushrooms, this recipe is bright, crunchy, and delish. Drizzle with remaining 1 Tbsp. In Rome, for example, its lighter and a bit taller (just enough to slice in in half and make a sandwich). All I know about the reviews or the pedigree or the caliber of ingredients is decrumbed from my table.