Samin Nosrat’s Ligurian Focaccia Recipe

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The simplicity yet complexity of the Focaccia bread recipe is truly captured in the famous “Salt Fat Acid Heat” method, wherein each component lends itself to the creation of a masterpiece. Salt to enhance and concentrate flavour. Fat to deliver that delectable decadence. Acid to balance, and Heat to transform ingredients into something far greater than the sum of its parts.

Guided by the wise teachings of Samin Nosrat, the personification of joy and passion in the culinary realm, we will examine the act of baking right down to the bare essentials, breathing life into a dough composed of humble ingredients, and coming out with an aromatic, golden-brown bread oozing with deliciousness.

How to make Salt Fat Acid Heat Focaccia

Samin Nosrat, an accomplished chef and author of “Salt, Fat, Acid, Heat,” has a Ligurian Focaccia recipe featured in her book and also popularized through her Netflix series.

Ligurian Focaccia is a type of Italian flatbread originating from the Liguria region, known for its light and airy texture, crisp exterior, and dimpled surface. Samin Nosrat’s version of Ligurian Focaccia typically involves a simple dough made from flour, water, yeast, and salt. The dough is stretched and dimpled with the fingers, then generously topped with olive oil and salt before baking.

Ingredients

• 2 1/2 cups lukewarm water
• 1/2 teaspoon active dry yeast (or 1/4 teaspoon instant yeast)
• 2 1/2 teaspoons honey
• 5 1/2 cups all-purpose flour
• 2 tablespoons kosher salt
• 1/2 cup extra-virgin olive oil, plus more for pans and drizzling
• Mix of coarse sea salt, rosemary leaves, and garlic cloves (optional) for topping

Instructions

• Preparing the yeast: In a medium-sized bowl, mix lukewarm water, yeast, and honey. Let it sit for a couple of minutes until the mixture bubbles, indicating that the yeast is alive and active.
• Mixing the dough: Gradually add flour and salt into the yeast mixture. Stir until it forms a sticky dough. Knead with your hands as necessary, but avoid overworking the dough.
• First rise: Apply a generous amount of olive oil to another large bowl. Transfer the dough to this bowl and turn it until it’s coated with oil. Cover and let it rise at room temperature until it doubles in size, usually 12-14 hours.
• Shaping the dough: Generously oil an 18×13-inch baking pan. Stretch and fold the dough from the ends into the middle, then flip it over. Transfer the dough to the pan, turning it in the oil until it’s fully coated. Spread the dough in the pan using your hands. If the dough is resistant, let it rest for 10 minutes before pushing it out to the edges again.
• Second rise: Let the dough rise again until it nearly fills the pan, another 2-3 hours.
• Creating dimples: Just before baking, firmly press your fingers into the dough, creating deep dimples all across its surface. Dimple the dough, then drizzle it with more olive oil, allowing it to pool in the dimples. Sprinkle with coarse sea salt and any other toppings you wish
• Baking: Preheat your oven to 450°F (230°C). Bake the Focaccia for 25-30 minutes until golden brown.
• Cooling: After baking, let the bread cool in the pan for 5 minutes, then take it out of the pan and let it cool fully on a wire rack.

Tips

• Make sure your yeast is fresh for the most effective rising.
• Don’t rush the process; giving the dough enough time to rise will ensure a lighter, airier bread.
• The dough should be sticky, not smooth. It might feel a bit uncontrollable and messier, but that’s part of the process.
• Feel free to experiment with toppings. While traditional toppings are coarse sea salt, rosemary leaves, and chopped garlic, you can try variations like caramelized onions, sliced tomatoes, or olives.

What to serve with

Samin Nosrat’s Ligurian Focaccia, with its golden crust, soft interior, and delightful flavor of olive oil and sea salt, is a versatile bread that can elevate any meal. However, you might wonder what to pair it with to create a well-rounded, satisfying dining experience. Here are some ideas to consider for your next focaccia feast:

• Antipasti: An Italian classic, antipasti platters are great accompaniments to Ligurian focaccia. Create a buffet of sorts with a range of cured meats, olives, cheeses, marinated artichokes, and sun-dried tomatoes. The bread functions wonderfully as a vehicle for these flavorful morsels.
• Italian Soups: Consider hearty Italian soups like Minestrone or Ribollita. Utilize the Focaccia as a dipper to soak up the delicious, rich flavors.
• Salads: The fluffy inside and crusty outside of the Focaccia serve as a perfect counterpart to a crisp salad. Consider options like Caprese salad, mixed greens with balsamic vinaigrette, or even a classic Caesar salad.
• Pasta: Whether it’s a creamy carbonara, simple Aglio e Olio, or a hearty Bolognese, Focaccia is a pleasing side to an Italian pasta dish, capable of sopping up the extra sauce wonderfully.
• Seafood dishes: Given Liguria’s coastal location, seafood is a staple in their cuisine. Pair your Focaccia with dishes like grilled fish, calamari, or a traditional seafood risotto.
• Cheese and Wine: For a simpler, yet classy option, pair the Focaccia with a selection of Italian cheeses like mozzarella, burrata, or pecorino. Add a glass of Italian wine to elevate the experience.
• Use in Sandwiches: For a casual lunch, use the Focaccia as a sandwich bread. Fill with Italian cold cuts, cheese, lettuce, tomatoes, and a drizzle of balsamic glaze.

Ingredients substitutes

Recreating Samin Nosrat’s Ligurian Focaccia, as featured in the Netflix series “Salt Fat Acid Heat”, shouldn’t have to be a struggle if you lack certain ingredients. The joy of cooking lies in its flexibility and potential for creativity. Below are some ingredient substitutes that can still capture the essence of the original Ligurian focaccia recipe.

• Leavening Agents: The original recipe calls for active dry yeast. If this is unavailable, you can substitute it with instant yeast, using a conversion factor of 0.75. Therefore, for half a teaspoon of active dry yeast, you would use just under half a teaspoon (0.375) of instant yeast. Alternatively, if yeast is not an option, you can substitute baking soda and lemon juice. Mix equal parts of both to create the needed amount.
• Sweeteners: Samin’s recipe prefers honey, but if you don’t have it, you can use granulated sugar or maple syrup as a 1:1 substitute.
• Flour: While the recipe suggests all-purpose flour, you can substitute it with ’00’ Italian flour for a more authentic feel or use bread flour to get a chewier texture. These options can be used in a 1:1 ratio.
• Oil: Extra-virgin olive oil is a cornerstone of Italian cuisine, hence its importance in this focaccia recipe. However, if needed, it can be replaced with another neutral-flavored oil, like canola oil or sunflower oil.
• Toppings: Focaccia toppings can be switched up depending on personal preference or availability. Should you not have rosemary or garlic, try thinly sliced onions, tomatoes, olives, cheese, or even some flaky sea salt. Experiment with what you have on hand!

Final Thoughts

Mastering the art of Focaccia with the Salt Fat Acid Heat method is not just about following a recipe; it’s about understanding how these elemental pillars of cooking can be manipulated to create a sumptuous masterpiece.

More Bread Recipes:

• Banana Bread with Streusel Topping Recipe