July 4th

Tuesday, January 18, 2011

Love Biaggi's Focaccia Bread??



My boys could eat pounds of bread from Biaggi's! It is almost embarrassing when we go there to eat because these two, underweight kids keep asking the wait staff for another basket of bread.  I honestly think they would inflict bodily harm upon one another for the last piece! We have, on more than one occasion, had a waitress sneak extra focaccia and olive oil in our to go box!! We live an hour away from the closest Biaggi's so I made it my mission to find a "copycat" recipe so that I could make this tasty treat at home.  I finally came across this recipe and it is spot on!! Serve it with the Biaggi's butter made of  high quality olive oil, grated Parmesan cheese and cracked black pepper.  

Focaccia

Courtesy Nathan Lane, chef at Biaggi's

Start to finish – 2 hours (including proofing)
Serves 10 to 12 people

Red onions, small dice 1/2 cup + 3tbsp
Whole milk 3/4 cup
Olive oil 1 tbsp
Kosher salt 2 tsp
Whipped mashed potatoes 1 1/4 cup
Fresh yeast 1 tbsp + 1 tsp
Warm water, 105 degrees 1/2 cup
Olive oil 1 tbsp + 1 tsp
Unbleached flour 3 cups

Equipment needed: Kitchen mixer with dough hook attachment, mixing bowl, sheet tray (13 x 18 inches), whisk, parchment paper, small sauce pot (6 quart), thermometer

Cut onions to small dice and place into 6-quart sauce pot with milk, oil, salt, and mashed potatoes. Turn on low heat, and warm to 100 °F (exactly).

When the mixture is heated, place the fresh yeast, warm water (105 °F exactly), and oil into a large mixing bowl and whisk until yeast dissolves.

Next, combine the flour, heated mixture, and dissolved yeast and place in the kitchen mixer bowl. Mix on low speed using the dough hook for 1 minute to incorporate the flour. Once incorporated, mix on medium for 2 minutes until a ball has formed. (Note: Check dough for consistency; you may have to add more water or flour depending on the temperature and humidity in the kitchen.)

Remove dough hook attachment and allow bread to proof until it has doubled in size. Remove dough from mixer and place on a pre-oiled sheet tray and spread it out evenly by lightly pressing down on the dough. Top the focaccia with a light coating of oil and the topping of your choice (salt, onions, fresh herbs, tomatoes, etc.).

Let the dough rest for the second proofing, allowing the bread to rise 1 inch (approximately 1 hour).

Lastly, bake in an oven at 350 °F for 10 minutes, rotate bread to ensure even cooking, and continue baking for an additional 10 minutes until golden brown or as needed by your oven. Let rest for 5 minutes, cut, and enjoy.

5 comments:

  1. Just need a recipe for their olive oil butter.

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  2. Thank you so much for this recipe! I came across it when I did a Google search for Biaggi's focaccia bread and I am so glad I did! I've made it twice now and it is phenomenal! You are right...it's spot on!

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    1. You are very welcome!!! It's addictive;-)

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  3. I can't wait to make this bread. Thanks for posting it. I have a question. The instructions say, " Top the focaccia with a light coating of oil and the topping of your choice (salt, onions, fresh herbs, tomatoes, etc.). "

    What topping, especially herbs have you used to make it taste most like Biaggi's bread.

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    1. I'm so glad you found this recipe! I like to use a little onion and chopped rosemary on mine. I hope you enjoy the bread!

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