Mean Chefs Focaccia Di Patate Alla Genovese Recipes

MEAN CHEF'S FOCACCIA DI PATATE ALLA GENOVESE

Steps:

• Peel and dice potatoes.
• Boil in salted water until tender, drain and put through a ricer (no lumps).
• Cool to room temperature.
• Warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes.
• whisk 6 tbl oil into yeast mixture.
• Add potatoes, flour, 2 tsp salt and sage.
• Mix with paddle until dough is formed.
• Change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky.
• Finish kneading by hand on floured work surface.
• First rise: 1 hour.
• Preheat oven with baking stone to 400.
• Oil a 1/2 sheet pan, place dough in pan and press out to edges.
• Dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes.
• Sprinkle with olive oil.
• Place pan directly on stone and bake until top and underside are golden, about 25 minutes.
• The dough can be formed in rounds and baked directly on stone.
• Can omit sage and substitute other herbs.
• Can top with caramelized onion or other toppings.

SOURDOUGH FOCACCIA ALLA GENOVESE

Steps:

• Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.
• Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.
• Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.
• Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.
• Preheat the oven to 400 degrees F (200 degrees C).
• Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.
• Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

MEAN CHEF'S TWICE-BAKED BRIOCHE

Steps:

• Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
• Trim crust from all sides and top of brioche (not bottom).
• Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
• For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
• Can be kept for a week refrigerated.
• For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
• Add eggs one at a time and mix until fully blended.
• Add flour and mix for another minute.
• Fold in almond extract.
• Can be kept refrigerated for 3 days.
• Preheat oven to 325.
• Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
• Line another sheetpan with parchment for baking.
• One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
• Place each slice onto rack to drain.
• As soon as the last slice has been soaked, begin working on the first slice that you submerged.
• Spread a thin layer of the almond cream over the top and sides of each slice.
• Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
• Press sliced almonds into cream on the top of each slice.
• Bake for about 20 minutes, untilthe cream is golden brown.
• Cool.
• Dust with powdered sugar before serving.

FOCACCIA ALLA GENOVESE

Steps:

• Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
• Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
• When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
• Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
• Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
• Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.