Diversify Focaccia Varieties

Use the same basic focaccia formula to create five different products without increasing production time.  Offer them to customers as snacks or as accompaniments to soups and salads.

by Amy Riordan with Greg Tompkins

Although the origins of focaccia are lost in history, its baking method is not.  The word focaccia is rooted on the Latin word "focus", meaning hearth. Flat bread, whether leavened or not, were cooked directly on the cleared stone of the hearth or buried on hot ash to bake.

Baking technology has advanced during the years, and focaccia has continued to be enjoyed.  The five varieties of focaccia-three savory and two sweet-that are presented in this article are certain to delight your customers. And, each is made from the same bases dough formula, so adding all varieties to your product line should not increase production time.

Levain Enhances Flavor

The formula for the base dough begins with a levain made from sourdough starter, which contributes to the complex flavor of this flat bread.  To produce the levain, mix all of the ingredients with a dough hook until they are well incorporated without developing too much gluten structure. Then , transfer the levain to a plastic holding tub, cover it and ferment to full maturation, about  eighth hours at 75°F. The activity of levains can vary ; the levain has reached maturity when the surface begins to collapse.

"The word focaccia is rooted in the Latin word focus, meaning hearth" 

To prepare the focaccia dough, mix water, olive oil, yeast, levain, flour , salt and sugar using a dough hook on first speed for three to four minutes. Then, mix on second speed until the dough begins to get smooth.  This is an "improved mix. The goal is to achieve a lightly developed gluten structure.  It is important not to fully develop the dough in this method.  If you know the rotations-per-minute of your particular mixer, adjust the mix time on second speed to equal 1000 rotation  of the dough hook.

Savory Toppings

For focaccia with savory toppings, divide the dough into three 4.5-lb. pieces.  Round each piece lightly. Cover the dough pieces and proof on sheet pans that have been liberally oiled with a good quality olive oil.  Allow the dough to ferment at room temperature for two hours.

While the dough is fermenting, assemble the toppings.  After two hours, gently stretch the dough, with well-oiled hands, toward the edges of the sheet pans. The dough will not make it all the way to the edges at this point.  Allow the dough to rest, covered, for another 30 minutes.  Then, finish stretching the dough to the edges of the pans.  Dimple the dough lightly with your fingertips.  Add your desired toppings:.

Gorgonzola, Walnut & Green Apple Topping

Ingredients	Metric	Lbs	Oz.
Gorgonzola cheese	260 g		9
Walnut  Pieces	230 g		8
Green apples, four
Fresh Thyme	15 g		0.5
Kosher Salt, to taste
Cracked black pepper, to taste
Core the apples but do not peel them. Slice the apples thinly across the core (#2.5 on a standard meat slicer), and layer the apple slices on the focaccia.  Crumble the Gorgonzola over the apples, then sprinkle  the walnuts on top. Finish by sprinkling with thyme, salt  and pepper.

Caramelized Onion and Parmesan Topping

Ingredients	Metric	Lbs	Oz.
Caramelized Onions	680 g	1	8
Parmesan, grated	115 g		4
Fresh sage, chopped	15 g		0.5
Kosher Salt, to taste
Cracked Black pepper, to taste
Three pounds of white onions yield about 1.5 lbs. of caramelized onions.  When the onions are cool, spread them evenly over the focaccia.  Sprinkle the grated Parmesan over the onions, and finish by sprinkling sage, salt and pepper on top.

Heirloom tomato and Asiago Topping

Ingredients	Metric	Lbs	Oz.
Heirloom Tomatoes, six
Asiago Cheese, Grated	170 g		6
Fresh Basil, Chopped	60 g		2
Kosher salt, to taste
The focaccia has a more spectacular appearance if the heirloom tomatoes are three different colors.  Slice the tomatoes thinly across their cores (#3 on a standard meat slicer,) then spread them evenly over the focaccia.  Sprinkle the grated Asiago on the tomatoes, and finish by sprinkling basil and salt on top.

After topping, allow the focaccia sheets to proof until they reach the lip of the sheet pans.  Bake each sheet on the floor of a deck oven at 480°F for about 20 to 25 minutes.  Brush or spray each focaccia lightly with a good quality olive oil immediately after removing them from the oven.  Allow  the focaccia to cool in the sheet pans for ten minutes, then de-pan an rack cool.

Sweet Variations

For the sweet cherry and grape focaccias, use the same dough, but slightly different technique.

After mixing, divide the dough into four 3.75-lb. pieces.  Round each piece lightly.  Cover the dough pieces and proof on the bench at room temperature for two hours.

While the dough is fermenting, prepare the cherries and grapes.  Place 2 lbs. of seedless red grapes and pitted fresh cherries (keep  them separate) on sheet pans, and bake them in a 425°F oven for 10 minutes.  Remove, and cool the fruit.

For sweet focaccia, roll the dough to the size of a standard sheet pan. Moisten half of the dough and sprinkle it with sugar.  Dimple the moistened half gently with your fingers. and add the fruit. 

After adding the fruit, gently fold the focaccia in half, and seal the edges with your fingers.

Fold the untopped half of each focaccia over the fruit, as if you were closing a book.  With your fingertips, press the edges to seal the focaccia.  Then, lightly press round the fruit to create little pockets.  Place each folded sheet on a standard half-sheet pan., liberally oiled with good olive oil.

Moisten the top of each focaccia and sprinkle with 1 oz. of sugar.  Use the remaining lb. of cherries to top two focaccias and the remaining lb. of grapes to top the other two.  Allow the focaccia to rise until doubled in size, then bake it in a 425°F oven until deep golden baking, about 15 to 20 minutres. While the focaccia is baking,  bring two cups of honey to a boil.  After baking, remove the focaccia from the oven and brush it lightly with the honey.  Let the focaccia cool. Sprinkle it with additional sugar, if desired.

Add these five varieties to your product line or experiment with your own toppings.  Encourage customers to try focaccia alone, as a snack , of suggest they serve it as an accompaniment to salads and soups.

Focaccia

Levain

* Using a small amount of rye flour in the production of the levain has several small, but significant, effects on the final product.  Because rye flour is high in minerals, which are essential nutrients for the yeast and bacteria in the levain , it helps to maintain the activity of the levain.  Rye flour contains less protein and lower quality protein than wheat flour, which helps to keep the structure of the levain form becoming too strong.

** The starter used is a stiff starter (50% hydration based on flour weight.) A liquid starter may be used, but the bakers percent of the final dough must be adjusted for hydration and salt content.

*** The amount of levain produced by this formula is more than is needed in the final dough.  The leftover levain may be reserved and used as starter for the next day's production.

Focaccia

Foccacia Dough