Tag Archives: baking

Focaccia La Fortezza Instagram Live Cooking Lesson

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Ciao Everyone!  We had a big demand to do a La Fortezza Virtual cooking lesson on focaccia, so we are answering your wishes! Join Chef Philip and me on my IG Live Wednesday at 5 pm EST. Below is the recipe we will be preparing.

We will be making the authentic Liguria-style focaccia. We will tell you all about the focaccia that you will find all up and down the Italian Riviera, and we’ll show you how to make it yourself. I hope to see you on the ‘gram!

Focaccia
Serves 4

You will need:
– 4 cups double zero flour (super fine flour) flour for kneading if needed.
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 1 tablespoon coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl allow to bloom for 5 minutes. Place flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough you may need to oil your fingers a bit to do this.

Let rest for 1 hour, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil immediately and cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

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Savory Baking: Olive Bread

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Have you ever felt intimidated by baking bread? I feel like it’s one of those foods that worry people. However, fear not! There are some awesome bread recipes out there that make baking a breeze, and this is one of them!

Let me know if you tackle your bread fears by baking this olive bread. It makes the most delicious late afternoon snack.

Olive Bread
makes 4 small loaves or 1 large one

You will need:
– 3 cups all-purpose flour
– 2 teaspoons double-acting baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 tablespoons sugar
– 2 garlic cloves, minced
– 1 teaspoon crumbled dried rosemary
– 1 teaspoon freshly ground black pepper
– 1/2 cup drained and chopped sun-dried tomatoes packed in oil  (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil
– 2 large eggs
– 1 1/2 cups milk
– 1/2 cup chopped pitted Kalamata or other brine-cured black olives
– 1/2 cup minced fresh parsley leaves (preferably flat-leaved)
– 1 cup freshly grated Parmesan
To prepare:

Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.

In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.

In a large bowl whisk together the eggs, the milk, butter, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the parsley, and the Parmesan. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean.

Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

(Recipe adapted from Gourmet Magazine)

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Fall Recipe Guide:: Gluten Free Pumpkin Bread

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Pumpkin season is upon us. There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This one is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten free.

Sometimes I like to take one of my recipes and make them gluten free. In the past, I’ve used Cup 4 Cup Gluten Free Flour (it’s amazing by the way), but feel free to use your gluten free flour of choice. You’ll still get the same results.

When you’re ready to serve the bread, try it toasted, and add a pinch of pumpkin butter. You’ll be left with a great breakfast or the perfect snack.

Gluten Free Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups  Cup 4 Cup gluten free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3 inch loaf pan

Mix flour, soda, & salt , cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette

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Almond Biscotti Recipe

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I am sure you all are familiar with biscotti, an Italian almond biscuit. They are served in coffee shops everywhere. However, what you might not know is that these biscuits are intended to be dipped not in coffee but in Vin Santo, an Italian style dessert wine. So Italian!

No matter what you choose to dip your biscotti in, you’ll love this recipe from my sweet and talented friend Tuscan chef Guilia Scarpaleggia.

Make these and enjoy!

xx Annette

Almond Biscotti

You will need:
– 2 eggs, whites and yolks separated
– 230 g sugar
– 20 g orange honey
– 250 g flour
– ½ teaspoon baking ammonia
– Grated peel of 1 orange
– 125 g unpeeled almonds
– 1 bottle of vinsanto

To prepare:

Preheat oven to 180°C, fan assisted.

Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue. 

Fold in thoroughly the honey and the egg yolks, then fold gently in the flour sifted with the baking ammonia and the grated orange peel. Mix in the almonds.

Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 5 cm wide and 30 cm long.

Bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2 cm thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 – 10 minutes, until toasted.

You can store them in a tin for several days.

Photo by : Anne Sage

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Baking in Italy:: Delicious Focaccia

Screen Shot 2018-07-12 at 4.30.43 PM If you follow along on Instagram, you might have noticed that I have made a lot of focaccia this summer. Focaccia is the perfect marriage of fluffiness and crispiness. It’s such a delicious part of meals here in Italy and is versatile too. You can use it for sandwiches or keep it simple. I love to use focaccia as an appetizer with olive spread, Parmesan cheese, Parma ham, and a crisp summer rose wine. It’s the perfect start to a perfect evening.

You can find the story behind focaccia, along with several yummy cocktails to serve with it, in Cocktail Italiano.

Focaccia
Serves 4

You will need:
– 3 cups double zero flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.

Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

 

 

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