If you’re craving a bread that’s both rustic and bursting with flavor, we’ve got just the thing for you. Anne Burrell’s focaccia recipe is a game-changer, bringing the essence of Italian baking right into our kitchens. Known for her bold flavors and approachable style, Chef Anne transforms simple ingredients into a golden, pillowy masterpiece that’s perfect for any meal.
This focaccia isn’t just bread; it’s a canvas for creativity. With its signature dimpled surface and a drizzle of olive oil, it captures the heart of traditional Italian cooking. Whether we’re tearing into it fresh from the oven or using it as a base for sandwiches, this recipe promises satisfaction in every bite.
About Anne Burrell’s Focaccia Recipe
Building on the rustic charm and rich flavors of Anne Burrell’s Focaccia Recipe, we dive deeper into what makes this Italian bread a standout in home baking. Known for her bold culinary style, Chef Anne Burrell transforms basic ingredients into a masterpiece of texture and taste. Our journey with this recipe uncovers the secrets behind its irresistible golden crust and airy crumb that elevate any meal.
Why We Love Anne Burrell’s Focaccia
We adore this focaccia for its simplicity and versatility. It’s a canvas for creativity where we can experiment with toppings like rosemary, sea salt, or even caramelized onions. The signature dimpled surface—a hallmark of Anne’s technique—traps pools of extra-virgin olive oil, ensuring every bite bursts with savory richness. Whether served as a side to a hearty soup or sliced for a gourmet sandwich, this bread embodies the warmth of Italian tradition.
Unique Features of This Recipe
What sets Anne Burrell’s Focaccia Recipe apart is the attention to detail in achieving the perfect balance of chew and crunch. We’re captivated by her method of using a high-hydration dough, which results in a light and fluffy interior. Her emphasis on a long fermentation process enhances the bread’s depth of flavor—a true testament to her expertise. Another standout is the generous use of olive oil, not just for flavor but to create that iconic crispy bottom.
Nutritional Highlights
For those curious about the nutritional aspects of this delightful bread, we’ve compiled a quick overview. Keep in mind that values can vary based on portion size and additional toppings.
| Nutrient | Approximate Value per Slice |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Protein | 4 g |
| Sodium | 300 mg |
Why It’s Perfect for Any Occasion
We find Anne Burrell’s Focaccia to be the ultimate crowd-pleaser. Its rustic appeal makes it ideal for casual family dinners while its sophisticated flavors shine at elegant gatherings. As Chef Anne herself might say, “It’s all about bringing people together with good food!” We love how easily it pairs with dips like hummus or balsamic vinegar for a quick appetizer or transforms into a base for creative bruschetta. With this recipe, we’re always ready to impress.
Ingredients for Anne Burrell Focaccia
As we dive into crafting the iconic Anne Burrell Focaccia, let’s gather the essential components that bring this rustic Italian bread to life. Inspired by Chef Anne’s bold culinary flair, this recipe hinges on simple yet high-quality ingredients to achieve that signature golden crust and fluffy interior. Below, we’ve listed everything you need with precise measurements and preparation specifics to ensure your focaccia embodies the rich flavors and textures that make it a standout.
For the Dough
- 5 cups all-purpose flour: Use high-quality unbleached flour for the best structure and flavor.
- 2 tablespoons kosher salt: Enhances the dough’s taste and balances the richness.
- 1 tablespoon sugar: Feeds the yeast and adds a subtle sweetness.
- 1 packet (2 1/4 teaspoons) active dry yeast: Proofed in warm water to activate fermentation.
- 2 cups lukewarm water: Around 100-110°F to activate the yeast without killing it.
- 1/4 cup extra-virgin olive oil: Plus extra for drizzling; adds moisture and a fruity depth to the dough.
For the Topping
- 3 tablespoons extra-virgin olive oil: For brushing the top to create that coveted crispy crust.
- 2 teaspoons flaky sea salt: Sprinkled for a burst of flavor in every bite.
- 2 sprigs fresh rosemary: Roughly chopped; infuses an aromatic herbal note.
- Optional toppings: Sliced cherry tomatoes, olives, or caramelized onions to personalize your focaccia canvas.
Nutritional Snapshot per Slice (Approximate Values)
To give you a clearer picture of what this delightful bread brings to the table nutritionally, we’ve compiled the following data based on a standard serving size. These values are estimates and can vary depending on specific ingredients and portion sizes.
| Nutrient | Amount per Slice |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Protein | 4 g |
| Sodium | 300 mg |
Essential Tools and Equipment
As we dive into crafting Anne Burrell’s Focaccia Recipe, having the right tools and equipment at hand is crucial for achieving that signature golden crust and fluffy interior. We’re excited to guide you through the must-have items that will make baking this Italian masterpiece a seamless and enjoyable process. With the high-quality ingredients already lined up from our previous section, let’s equip ourselves with the essentials to bring this rustic bread to life.
Must-Have Baking Tools
To ensure precision and ease while preparing Anne Burrell’s Focaccia, we rely on a specific set of tools. Here’s what we need:
- Large Mixing Bowl: Opt for a sturdy bowl to mix and knead the high-hydration dough. This allows ample space for the dough to expand during fermentation.
- Measuring Cups and Spoons: Accurate measurements of ingredients like all-purpose flour and active dry yeast are vital for consistent results.
- Digital Kitchen Scale: For ultimate precision, weigh your ingredients in grams. This is especially important for the lukewarm water and flour to maintain the dough’s hydration level.
- Wooden Spoon or Dough Whisk: These tools help us combine the wet and dry ingredients effortlessly before kneading.
- Stand Mixer with Dough Hook (Optional): If hand-kneading isn’t your style, a stand mixer simplifies the process of working the sticky dough.
Baking and Proofing Essentials
The proofing and baking stages are where Anne Burrell’s Focaccia develops its iconic dimpled surface and rich flavor. Equip yourself with these items:
- Plastic Wrap or Damp Kitchen Towel: Cover the dough during its long fermentation process to prevent drying out.
- Rectangular Baking Pan (9×13 inches): This is ideal for shaping and baking the focaccia, ensuring even cooking and that perfect crisp edge.
- Parchment Paper: Line your pan to prevent sticking and make cleanup a breeze after drizzling with extra-virgin olive oil.
- Cooling Rack: Transfer the baked focaccia here to cool slightly, preserving its crisp bottom and preventing sogginess.
Specialty Items for Finishing Touches
To elevate our focaccia with Chef Anne’s bold culinary style, a few additional tools help with those final flourishes:
- Pastry Brush: Use this to evenly spread olive oil over the dough for a glossy finish and enhanced savory bite.
- Sharp Knife or Pizza Cutter: Slice the focaccia into perfect portions once cooled, making it ready for a sandwich base or standalone treat.
- Oven Thermometer: Ensure your oven is at the precise temperature (around 425°F) for that golden crust we crave in every slice.
Quick Reference Table for Tools
To keep things organized, we’ve compiled a handy table of the essential tools and their purposes in crafting Anne Burrell’s Focaccia Recipe.
| Tool | Purpose | Why It’s Essential |
|---|---|---|
| Large Mixing Bowl | Mixing and kneading dough | Accommodates high-hydration dough expansion |
| Measuring Cups/Spoons | Measuring ingredients | Ensures accuracy for consistent results |
| Digital Kitchen Scale | Weighing ingredients | Precision for dough hydration |
| Stand Mixer (Optional) | Kneading dough | Simplifies handling sticky dough |
| Rectangular Baking Pan | Shaping and baking focaccia | Achieves even cooking and crisp edges |
| Pastry Brush | Applying olive oil | Creates glossy finish and rich flavor |
| Cooling Rack | Cooling baked focaccia | Prevents sogginess and maintains crispness |
Preparation Steps
Let’s dive into crafting Anne Burrell’s Focaccia Recipe with our step-by-step guide. We’ll walk you through each phase to achieve that signature golden crust and fluffy interior that makes this Italian bread a standout.
Dough Preparation
Get ready to mix up a high-hydration dough that’s the heart of Anne Burrell’s Focaccia. Follow these precise steps for a perfect base:
- Activate the Yeast: In a small bowl combine 1 tablespoon of active dry yeast with 1 teaspoon of sugar and 1.5 cups of lukewarm water (about 110°F). Let it sit for 5-10 minutes until frothy. This ensures our yeast is alive and ready to work its magic.
- Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer whisk together 4 cups of all-purpose flour and 2 teaspoons of kosher salt. This blend forms the sturdy foundation of our focaccia.
- Combine Wet and Dry: Pour the yeast mixture into the flour mix. Using a wooden spoon or the dough hook attachment on low speed stir until a shaggy dough forms. It’ll look rough but don’t worry—we’re just starting.
- Add Olive Oil: Drizzle in 1/4 cup of extra-virgin olive oil and continue mixing for about 2 minutes until the oil is fully incorporated. The dough will be sticky and wet—that’s the high-hydration secret to its airy texture.
- Knead the Dough: If using a stand mixer knead on medium speed for 5-7 minutes. By hand turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll feel the dough transform under your hands into a soft tacky ball.
Pro Tip: “A wet dough is key to focaccia’s lightness. Resist adding extra flour—it should stick a bit!”—inspired by Anne Burrell’s bold approach.
First Rise
Now that our dough is prepped it’s time for the First Rise—a crucial step for developing flavor and structure in Anne Burrell’s Focaccia Recipe.
- Prepare for Rising: Lightly oil a clean large bowl with 1 tablespoon of extra-virgin olive oil. Place the kneaded dough inside turning it to coat all sides with oil. This prevents sticking and adds a subtle richness.
- Cover and Rest: Cover the bowl with plastic wrap or a damp kitchen towel. Set it in a warm draft-free spot—think near a sunny window or on top of a slightly warm oven.
- Let It Rise: Allow the dough to rise for 1.5-2 hours or until it doubles in size. You’ll see it puff up beautifully with tiny air bubbles forming. This slow rise enhances the deep savory notes we’re after.
- Check Readiness: Gently press the dough with a finger. If the indentation stays it’s ready for the next stage. If it springs back give it another 15-30 minutes.
Note: “Patience during fermentation is everything. It’s where the focaccia’s soul comes to life!”—echoing Anne Burrell’s emphasis on flavor-building.
With the dough risen we’ve set the stage for shaping and baking this rustic masterpiece. Keep following along as we transform this base into a dimpled delight drenched in olive oil.
Cooking Process
Let’s dive into the heart of crafting Anne Burrell’s Focaccia Recipe with precision and passion. We’ll guide you through each step to achieve that signature golden crust and airy texture that makes this Italian bread a standout.
Shaping the Dough
Now that our dough has completed its first rise, it’s time to shape it into the iconic focaccia form. Start by lightly oiling a rectangular baking pan (about 9×13 inches) with extra-virgin olive oil to prevent sticking and add flavor. Gently transfer the dough into the pan and stretch it out to fit the corners using your fingertips. Don’t rush this process—handle the dough with care to preserve those precious air bubbles. Create the classic dimpled surface by pressing your fingers into the dough at random intervals. This not only gives Anne Burrell’s Focaccia its rustic charm but also traps pools of oil and toppings for an irresistible bite. Cover the pan with a clean kitchen towel and let it rest as we move to the next stage.
Second Rise
Patience is key for the second rise as it enhances the lightness of our focaccia. Place the covered pan in a warm spot—ideally around 75°F—and let the dough rest for another 30-45 minutes. Watch as it puffs up slightly, filling the pan with a soft, pillowy texture. This step is crucial for achieving that fluffy interior Anne Burrell champions in her recipe. Once it looks relaxed and slightly risen, we’re ready to add our personal touch with toppings like cherry tomatoes, olives, or a sprinkle of rosemary before baking. As Chef Anne often says, “Make it your own!”—so feel free to get creative here.
Baking the Focaccia
Preheat your oven to 425°F to ensure a hot environment for that perfect golden crust. Before sliding the pan in, drizzle a generous amount of extra-virgin olive oil over the dough and sprinkle with a pinch of kosher salt for added savoriness. If you’ve opted for toppings, press them lightly into the dimples now. Bake on the middle rack for 20-25 minutes or until the top turns a deep golden brown and the edges crisp up beautifully. The aroma of freshly baked focaccia—think warm bread with hints of olive oil and herbs—will fill your kitchen, tempting you to sneak a taste. Once done, remove the pan and let the bread cool on a rack for at least 10 minutes before slicing. This waiting period allows the crumb to set, ensuring each piece holds together with a delightful crunchy exterior and soft center.
Serving Suggestions
We’re thrilled to share how to elevate your experience with Anne Burrell’s Focaccia Recipe by pairing it with delightful accompaniments and presenting it in style. This rustic Italian bread with its golden crust and fluffy interior is incredibly versatile and can shine at any meal. Let’s explore some creative and mouthwatering ways to serve this savory masterpiece.
Pairing with Dips and Spreads
Enhance the rich flavors of our focaccia by serving it alongside a variety of dips and spreads. Offer a small bowl of extra-virgin olive oil infused with fresh herbs like rosemary or thyme for a simple yet elegant touch. For a bolder option, prepare a tangy balsamic reduction to drizzle over torn pieces of bread. We also love pairing it with creamy spreads such as roasted garlic hummus or a zesty sun-dried tomato pesto. These combinations highlight the bread’s dimpled texture and bring out its inherent savoriness.
Creating a Charcuterie Board
Turn your Anne Burrell Focaccia into the centerpiece of a stunning charcuterie board. Slice the bread into bite-sized squares and arrange it alongside cured meats like prosciutto and salami. Add a selection of cheeses such as creamy brie or sharp pecorino to balance the flavors. Include briny olives, marinated artichokes, and a handful of nuts for texture. This setup not only showcases the focaccia’s versatility but also makes it a perfect appetizer for gatherings or casual snacking.
As a Sandwich Base
Transform your focaccia into a hearty sandwich base that can handle robust fillings. Slice the bread horizontally and layer it with ingredients like grilled chicken, fresh mozzarella, arugula, and a smear of basil aioli. The bread’s sturdy yet fluffy structure holds up beautifully to juicy components without getting soggy. This makes our focaccia recipe an ideal choice for picnics or quick weekday lunches. Pro Tip: Lightly toast the cut sides of the focaccia for an extra crunch before assembling your sandwich.
Serving with Soups and Salads
Complement a warm bowl of soup or a crisp salad with a slice of this golden focaccia. It pairs wonderfully with hearty soups like Tuscan ribollita or a classic tomato basil bisque, allowing you to soak up every last drop of flavor. For salads, serve it alongside a Caprese salad with ripe tomatoes, fresh basil, and creamy burrata. The bread’s olive oil-rich crust adds a satisfying contrast to lighter dishes, making every bite a delightful experience.
Portion and Presentation Tips
To ensure everyone gets a taste of this Italian classic, cut the focaccia into even squares or wedges before serving. Use a serrated knife to maintain the bread’s airy texture without compressing it. Present it on a rustic wooden board or a ceramic platter to emphasize its homemade charm. Drizzle a bit more extra-virgin olive oil over the top and sprinkle with flaky sea salt for a finishing touch that screams gourmet. If you’re hosting a dinner party, consider individual servings wrapped in parchment paper for a chic and personal presentation.
Nutritional Pairing Considerations
When planning your menu, keep in mind the nutritional profile of the focaccia to balance your meal. Below is a quick reference to help you pair it thoughtfully with other dishes.
| Component | Per Slice (Approx.) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Protein | 4 g |
| Sodium | 300 mg |
By pairing our Anne Burrell Focaccia Recipe with lighter options like salads or broth-based soups, we can create a well-rounded meal that satisfies without feeling heavy. Whether you’re hosting a casual family dinner or an elegant gathering, these serving suggestions will help you showcase the bread’s rustic allure and make every occasion memorable.
Make-Ahead and Storage Tips
We’re thrilled to share practical advice on how to enjoy Anne Burrell’s Focaccia Recipe even when time is tight. This section dives into make-ahead strategies and storage techniques to ensure your focaccia stays as fresh and flavorful as the day it was baked. Whether you’re prepping for a busy week or saving leftovers, we’ve got you covered with tips to maintain that signature golden crust and fluffy interior.
Planning Ahead for Perfect Focaccia
Let’s make life easier by preparing our focaccia in advance. One of the best features of Anne Burrell’s recipe is its flexibility for prepping ahead. Follow these steps to get a head start:
- Prepare the Dough Early: Mix and knead the high-hydration dough as per the recipe up to the first rise. Once it doubles in size, punch it down gently and wrap the dough tightly in plastic wrap. Store it in the refrigerator for up to 24 hours. This slow fermentation enhances the deep, savory flavor we love.
- Shape and Freeze Option: After the first rise, shape the dough in your oiled baking pan and create those iconic dimples. Instead of the second rise, cover the pan with plastic wrap and freeze it for up to 1 month. When ready to bake, thaw overnight in the fridge, let it come to room temperature, and proceed with the second rise before adding toppings and baking.
- Bake Ahead: Fully bake the focaccia up to 2 days in advance. Cool it completely on a wire rack to prevent sogginess. Store it at room temperature in an airtight container or wrapped in foil. Reheat in a 350°F oven for 5-7 minutes to revive that crisp crust before serving.
“Prepping ahead with Anne Burrell’s Focaccia Recipe means you can savor fresh bread any day without the last-minute rush!”
Storing Your Focaccia for Freshness
To keep our focaccia tasting fresh and delightful after baking, proper storage is key. Here’s how we ensure every slice retains its rich olive oil essence and textural magic:
- Room Temperature Storage: For short-term storage, place cooled focaccia in an airtight container or resealable plastic bag at room temperature. It stays fresh for up to 2 days. Avoid refrigeration as it can dry out the bread and dull the fluffy interior.
- Freezing for Longer Shelf Life: To store for longer, cut the focaccia into portions or keep it whole. Wrap each piece tightly in plastic wrap then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen in a 350°F oven for 10-12 minutes to restore its golden crispness.
- Avoid Moisture Build-Up: Never store warm focaccia as trapped steam leads to sogginess. Always cool it completely on a cooling rack before sealing it away to maintain that perfect crust-to-crumb balance.
Reheating Tips for Best Results
Reviving our Anne Burrell Focaccia to its just-baked glory is simple with these reheating tricks:
- Oven Reheating: Preheat your oven to 350°F. Place the focaccia on a baking sheet and warm for 5-10 minutes until the crust is crisp and the interior is soft. For an extra touch, brush with a bit of extra-virgin olive oil before heating to enhance the savory aroma.
- Avoid Microwave: Steer clear of microwaving as it can make the bread chewy and rubbery. If you’re in a pinch, use the microwave for 10-15 seconds on low power but finish with a quick toast in a skillet for crispness.
Storage Duration at a Glance
To help you plan, here’s a quick reference table for how long you can store Anne Burrell’s Focaccia using different methods:
| Storage Method | Duration | Best For | Notes |
|---|---|---|---|
| Room Temperature (Airtight) | Up to 2 days | Short-term freshness | Cool completely; avoid moisture build-up |
| Refrigerator (Dough Only) | Up to 24 hours | Make-ahead dough prep | Slow fermentation boosts flavor |
| Freezer (Baked Focaccia) | Up to 3 months | Long-term storage | Wrap tightly; reheat in oven for best results |
| Freezer (Shaped Dough) | Up to 1 month | Pre-shaped convenience | Thaw and rise before baking |
With these make-ahead and storage tips, we ensure that every bite of Anne Burrell’s Focaccia Recipe remains a rustic Italian delight. Whether you’re planning for a gathering or savoring it over days, these methods keep the bread’s signature dimples and olive oil richness intact for every meal.
Conclusion
We’re thrilled to share the magic of Anne Burrell’s focaccia recipe with you. It’s a true testament to the beauty of Italian baking that can elevate any meal.
Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding experience. We encourage you to dive in and savor every bite of this rustic delight.
Let’s keep the conversation going—share your focaccia creations with us in the comments. We can’t wait to see how you make this recipe your own!
Frequently Asked Questions
What makes Anne Burrell’s focaccia recipe unique?
Anne Burrell’s focaccia stands out due to its high-hydration dough, which creates a light, fluffy interior, and a long fermentation process that deepens the flavor. Her signature dimpled surface traps extra-virgin olive oil, ensuring a rich, savory bite every time. Additionally, her bold culinary style balances texture and taste perfectly, making this rustic Italian bread a versatile delight.
What ingredients are needed for Anne Burrell’s focaccia?
Key ingredients include all-purpose flour, kosher salt, sugar, active dry yeast, lukewarm water, and extra-virgin olive oil. Optional toppings like cherry tomatoes, olives, or caramelized onions can be added for personalization. High-quality components are essential for the best results in this recipe.
How can I customize Anne Burrell’s focaccia with toppings?
You can get creative with toppings by adding ingredients like cherry tomatoes, olives, caramelized onions, fresh herbs, or even cheese before baking. These additions enhance flavor and make the focaccia a unique canvas for your culinary style, perfect for any meal or occasion.
What tools are essential for baking this focaccia?
Essential tools include a large mixing bowl, measuring cups and spoons, a digital kitchen scale, and a rectangular baking pan. Optional items like a stand mixer for kneading, parchment paper, a cooling rack, and a pastry brush for oiling help achieve the signature golden crust and fluffy texture.
How long does it take to prepare and bake Anne Burrell’s focaccia?
Preparation involves multiple steps, including dough mixing, kneading, two rises (several hours total), and shaping. Baking takes about 20-25 minutes in a preheated oven. Overall, expect to spend a few hours, mostly on rising time, to achieve the perfect focaccia.
What are some serving suggestions for this focaccia?
Serve Anne Burrell’s focaccia with herb-infused olive oil or roasted garlic hummus as a dip. It’s also great as a sandwich base, a charcuterie board centerpiece, or paired with soups and salads. Cut into even squares and present on a rustic platter for an inviting look.
How can I store Anne Burrell’s focaccia to keep it fresh?
Store focaccia at room temperature in an airtight container for short-term freshness (1-2 days). For longer storage, freeze it in slices or whole, wrapped tightly in plastic wrap and foil. Reheat in an oven to restore its crispness and enjoy it like freshly baked.
Can I make Anne Burrell’s focaccia dough ahead of time?
Yes, you can prepare the dough in advance. Refrigerate it after the first rise for up to 24 hours, or freeze the shaped dough for later use. Thaw and let it come to room temperature before the second rise and baking for best results.