Known for his culinary prowess and innovative approach to classic recipes, Weissman has ventured into the world of baking, offering his take on the beloved Italian bread known as focaccia. With his unique perspective and meticulous techniques, Weissman’s focaccia recipe transforms a simple bread into a canvas for flavor exploration.
In this article, we embark on a journey through Joshua Weissman’s focaccia creation, unraveling the secrets behind his delectable and artfully crafted recipe.
Joshua Weissman Focaccia Recipe
Ingredients
- 825 grams of Bread Flour
- 150 grams of Whole Wheat Flour
- 830 grams of Water (warmed to 100°F)
- 7 grams of Instant Yeast (or Fresh Yeast)
- 150 grams of Mature Sourdough Starter for Sourdough Version
- 20 grams of Fine Sea Salt
- 30 grams of Extra Virgin Olive Oil
- Za’atar
- Flaky Salt
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Instructions
- In a large bowl of a stand mixer, combine the bread flour and whole wheat flour.
- On the side, thoroughly mix the warm water (100°F) with the instant yeast.
- Utilizing a dough hook attachment, blend on low speed while incorporating the yeasty water. Continue mixing for 10 minutes, occasionally scraping down the sides.
- Add the fine sea salt, then switch to medium-low speed and mix for an additional 10 minutes.
- While mixing, introduce the extra virgin olive oil and continue to mix for an extra 3-5 minutes.
- Place the dough onto a work surface without flour and knead using the slap and fold technique for approximately 2 minutes.
- In a 3-4 quart container, generously apply oil along with a drizzle of olive oil. Place the dough in the container and cover with a greased lid.
- Refrigerate the dough for 48-72 hours.
- Spritz a pan with oil and add a glug of olive oil. Gently transfer the dough to the baking sheet.
- Delicately stretch the dough to reach the edges. Cover it with an inverted baking sheet, wrap it with plastic wrap, and allow it to rest for 3 hours.
- Preheat the oven to 500-550°F.
- Drizzle the top with olive oil and add any desired toppings, along with chosen spices or fillings like Za’atar and flaky salt as seen in the video.
- Bake in the oven for 20-25 minutes.
What to Serve with
To complement Joshua Weissman’s focaccia, consider serving the following dishes:
- Olive Oil and Balsamic Vinegar: Serve a dish of high-quality olive oil and balsamic vinegar for dipping the focaccia.
- Cheese Plate: Create a cheese plate with a variety of cheeses, such as mozzarella, Parmesan, and Gorgonzola, along with some fresh fruits and nuts.
- Charcuterie Board: Serve a charcuterie board with a selection of cured meats, such as prosciutto, salami, and mortadella.
- Antipasto Platter: Prepare an antipasto platter with marinated vegetables, olives, and roasted peppers.
- Soup or Salad: Serve the focaccia alongside a bowl of soup or a fresh salad for a complete meal.
- Pasta Dish: Pair the focaccia with a pasta dish, such as spaghetti carbonara or fettuccine Alfredo.
These dishes can complement Joshua Weissman’s focaccia and create a delicious and satisfying meal.
How to Store
To store Joshua Weissman’s focaccia, follow these steps:
- Allow the focaccia to cool completely before storing.
- Wrap the focaccia tightly in plastic wrap or aluminum foil to prevent it from drying out.
- Store the wrapped focaccia in an airtight container or resealable plastic bag.
- Keep the focaccia at room temperature for up to 2-3 days. If you need to store it for longer, you can freeze it for up to 1-2 months.
To enjoy the focaccia after it has been stored, simply reheat it in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. This will help restore its freshness and flavor.
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Through his recipe, Joshua Weissman invites us to appreciate the beauty of simplicity while embracing the potential for flavor experimentation. Whether enjoyed as a standalone treat, accompanied by dips, or incorporated into savory sandwiches, Joshua Weissman’s focaccia recipe stands as a testament to his culinary artistry, leaving us inspired to embark on our own gastronomic adventures.
