My Texas Plate: How to Make the Best Focaccia with a Side of Texas-Inspired Paella

#MyTexasPlate #cookwithlisa @winewithlisa @mypaellatravels

This is THE perfect recipe to get the kids involved! Use everyday food items to create a

focaccia masterpiece that’s almost to pretty to eat! And, create a paella with the

family! Kids love to cook and all you need is a skillet, rice and few more ingredients to

create a paella!

 

Perfect recipe to get the kids involved! Use everyday food items to create a masterpiece that’s almost to pretty to eat!

It seems like everyone is baking these days!

I never bake, it’s not usually what I do -BUT – like everyone else, I felt the need to make something comforting, rustic and warm out of the oven and the first thing I thought of was bread.

Yeast was not available for weeks and when I finally got some, I was stumped on what I was going to make.  Bread usually takes so long to make, and all of that kneading! Ugh! And, Those 2 day no knead bread recipes seemed exhausting, if I am making bread, I want it in the same day! Ya know what I’m saying.

Over the years, I’ve tried my hand at bread making and focaccia with differing results. Bread takes way too long for me and a couple focaccia recipes were good but not great.

I recently subscribed to La Boîte NY and receive their emails so this was in my in box.

No Knead Focaccia!

The “no knead” part peeked my interest.

All I can say is WOW!

Maybe the stars aligned just right for me that day but this is the absolute best focaccia recipe I have ever made OR eaten. Period. I don’t have to search anymore. This recipe will be my go-to recipe from now on. And, I didn’t even let it rise for as long as it says to – patience is not my virtue – and it still turned out exactly what I thought a focaccia should be.

The pan I used was a 12 X 18 in rectangle professional cake pan that I bought at a cake store outlet many year ago. The recipe says you can split it up but I put all of the dough in the pan. It was tall, brown and crusty on the outside and fluffy on the inside. The texture was just right. Just chewy enough but not too dense. It was simply amazing.

Intoxicating aromas fill the air as it was baking and when I pulled it out you see this gorgeous brown crispy, crusty loaf of focaccia with puddles of olive oil and spices on top.

Use your imagination for toppings

As you can see, I decided to go fancy and create focaccia art which seems to be trending now and I used what I had already purchased to create the floral pattern. Feel free to create your own ” Van-dough.”

Classic toppings work too! Lots of olive oil poured into the dimpled dough just before you bake it along with sprinkling of crunchy kosher salt and pepper create the best focaccia you’ll ever have.

There are really no instructions on how to create your own custom focaccia art, just do it!

Food Items used to create a floral designs onto of the focaccia: 
Yellow, red and orange mini-sweet peppers
Purple onion
Canned chopped black olives
Cilantro
Basil

Rosemary sprigs (from my garden)

*Other foods used to decorate with could include cherry tomatoes, chives, edible flowers ……

*Decorating begins after the second rise in the pan and the dough is ready to bake.

*Decide on your design beforehand or free-form it. Make trees, flowers, grass, gardens etc.

*Cut and prep all the topping ingredients while the dough is rising in the pan.

*Lay it out in the patterns that you envision.

*When dough has risen and just before you pop it into the oven……create your custom designs!

*Kids of all ages enjoy creating food art! Go ahead and make the dough!

Texas-Inspired Paella (that’s what I do)

The Focaccia and Paella was created to challenge myself to use only what I had on hand so I didn’t have to run out to the store.  I don’t like to go for just one thing and I challenged myself to see what I could use with what I already had.

Because I am a paella chef, I usually have enough ingredients to throw a paella together.  I had  a bag of frozen shrimp, local Spanish chorizo, chicken thighs and bomba rice. I have tons of bomba rice.

If you are looking for a paella recipe, I have one on this site or just google, there are tons of paella recipes out there!

Enjoy the photos, my daughter Layla took most of them www.LaylaMaysphotography.com.

I used the base recipe but added own touches.

Recipe below!

 

Sunflowers are my favorite flower. They are gorgeous, big and bright yellow flowers that make me happy. My house is decorated with them. And, may be because they represent Spain. A paella and focaccia seemed like the perfect dinner pairing.  Texas has so many high quality local products and I believe in supporting our local Texas farmers. Texas Pure AP Flour helped create the perfect Texas-inspired focaccia.

Thanks Chef Todd of Lenoir of Austin, Texas! I too made my paella taste awesome!

My Texas Plate: How to Make the No Knead Best Focaccia
 
Prep time
Cook time
Total time
 
The best No Knead Focaccia ever!
Author:
Recipe type: bread
Cuisine: Focaccia
Serves: 1
Ingredients
  • makes one thick bread or two thinner ones
  • Ingredients & Instructions
  • 7 grams dry yeast (2¼ tsp – one small pack)
  • 2 Tbsp honey
  • 5 cups all-purpose (or can use Bread flour)
  • 1 Tbsp
  • 2½ cups lukewarm water
  • 4 Tbsp olive oil
  • Optional: I used a local finishing salt
  • olive oil
  • flaky salt
  • Food Items used to create a floral designs:
  • Yellow, red and orange mini-sweet peppers
  • Purple onion
  • Canned chopped black olives
  • Cilantro
  • Basil
Instructions
  1. In a large bowl combine the yeast, water and honey and whisk till combined.
  2. Set aside for 5 to 10 minutes until it starts foaming lightly.
  3. – Whisk in the and salt and then add the flour.
  4. Using a wood spatula mix the flour and the liquids to obtain a sticky dough.
  5. ***NOTE: I had to add little more water because it wasn't sticky enough with the amount given.
  6. Then, Add the olive oil and gently mix.
  7. *** Note that the oil will not fully go into the dough and will mostly coat it.
  8. Cover with plastic wrap and let proof for 4 hours or overnight in the fridge.
  9. ***I only let It rise for 2 hours and it was just right
  10. I made on thick focaccia in a 12 x 18 in pan.
  11. You can divide the dough between two 9×13 baking trays
  12. Line all with parchment paper
  13. Pour a few tablespoons of olive oil in each pan to coat the bottom and sides.
  14. Divide the dough between both trays and with your fingers push it to over all the surface.
  15. If it retracts wait a few minutes and repeat the same action until you cover the whole pan.
  16. Set aside to proof again for 1 to 2 hours (dough should rise to double its initial thickness).
  17. – Preheat the oven to 450°F.
  18. – Pour a bit more oil on the focaccia surface and using the tips of your fingers poke small dents all over. Sprinkle on the smoked salt and bake for about 15 to 20 minutes or until you obtain a golden brown color.

 

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