Help me make lazy focaccia
July 1, 2024 5:58 AM Subscribe
Looking for life tips in being as lazy and cheap as possible but showing up to parties with a delicious bread product
There’s just so many recipes! Whenever we go somewhere like D&D or a 4th of July party we spend like $20-35 on snacks and I feel like I could save money with focaccia.
I’d do like a quarter sheet of it with some onions on it. Sounds so good.
And can I use cheap flower? I feel like if I spend $10 on a bag of flower it will wipe out the point of it. I’m trying to get a 80% good focaccia, not a 99% good one. I feel like even average focaccia are still super yummy. Like if I could not age it overnight but put in some pizza seasoning I feel like I’d maybe blow people’s socks off still? What do you think?
Should I buy a special pan at goodwill? I have half sheet pans but the edges are only like an inch tall. What’s the ideal equipment for focaccia? I don’t have a bread mixer and I don’t want to knead it by hand a ton. But I’m willing to if it’s easier. I just want the least total time invested as possible :)
Questions:
*Will I actually save money?
*What's the life hack for best bang for your buck in money and time?
*What's the cheapest ingredients that are still good?
* Should I rest it in the fridge? I like the least total "hands on" time invested.
*What recipe do you like? Do I need to buy a scale?
There’s just so many recipes! Whenever we go somewhere like D&D or a 4th of July party we spend like $20-35 on snacks and I feel like I could save money with focaccia.
I’d do like a quarter sheet of it with some onions on it. Sounds so good.
And can I use cheap flower? I feel like if I spend $10 on a bag of flower it will wipe out the point of it. I’m trying to get a 80% good focaccia, not a 99% good one. I feel like even average focaccia are still super yummy. Like if I could not age it overnight but put in some pizza seasoning I feel like I’d maybe blow people’s socks off still? What do you think?
Should I buy a special pan at goodwill? I have half sheet pans but the edges are only like an inch tall. What’s the ideal equipment for focaccia? I don’t have a bread mixer and I don’t want to knead it by hand a ton. But I’m willing to if it’s easier. I just want the least total time invested as possible :)
Questions:
*Will I actually save money?
*What's the life hack for best bang for your buck in money and time?
*What's the cheapest ingredients that are still good?
* Should I rest it in the fridge? I like the least total "hands on" time invested.
*What recipe do you like? Do I need to buy a scale?
I make a lot of focaccia because I think buying it is a ripoff. I like this recipe from smitten kitchen. I usually make a half batch, and no kneading is required. I usually use the cheap flour from the grocery store, but I like the unbleached flour. I think for focaccia the olive oil matters more than the flour.
There is a noticeable flavour difference with letting it rise overnight in the fridge.
You will save money. Last time I did the math I think it worked out to $1-2 per loaf of bread.
I like using a scale, but I've made focaccia with a water to flour ratios of 75% to 100%. Focaccia is pretty forgiving and you don't need a scale. But personally, I enjoy having a scale.
posted by ice-cream forever at 6:08 AM on July 1 [6 favorites]
There is a noticeable flavour difference with letting it rise overnight in the fridge.
You will save money. Last time I did the math I think it worked out to $1-2 per loaf of bread.
I like using a scale, but I've made focaccia with a water to flour ratios of 75% to 100%. Focaccia is pretty forgiving and you don't need a scale. But personally, I enjoy having a scale.
posted by ice-cream forever at 6:08 AM on July 1 [6 favorites]
We make no-knead Foccacia with the all-purpose flour Costco sells all the time. The serious-eats link is good, as is this one.
You should have a scale if you bake regularly. It's a one-time buy, and it's worth it. Other than that the equipment you have will work just fine. Rosemary, some roasted garlic, a bit of fresh tomato, and some coarse salt are all nice additions, inexpensive and won't be single-use things. Get a nice olive oil. You can do this.
posted by mhoye at 6:15 AM on July 1 [2 favorites]
You should have a scale if you bake regularly. It's a one-time buy, and it's worth it. Other than that the equipment you have will work just fine. Rosemary, some roasted garlic, a bit of fresh tomato, and some coarse salt are all nice additions, inexpensive and won't be single-use things. Get a nice olive oil. You can do this.
posted by mhoye at 6:15 AM on July 1 [2 favorites]
I like Samin Nosrat's recipe, although I usually halve it. Adding brine really takes it up a notch, and I often chop up fresh rosemary and let it sit in the olive oil for a while.
posted by indexy at 6:18 AM on July 1 [3 favorites]
posted by indexy at 6:18 AM on July 1 [3 favorites]
Best answer: This is the recipe I use and it tastes fantastic, and is very easy. I always add rosemary on top.
posted by randomnity at 6:31 AM on July 1 [5 favorites]
posted by randomnity at 6:31 AM on July 1 [5 favorites]
For your other questions: you will save money with just about any bread recipe, unless you buy really excessively fancy ingredients, I suppose. The above recipe doesn't need any kneading at all, or a bread machine. I do strongly recommend having a scale for any bread recipe - they aren't expensive and make a big difference since flour settles and that can change the outcome a lot. I have always used the cheapest available flour and it still tastes great.
posted by randomnity at 6:37 AM on July 1 [1 favorite]
posted by randomnity at 6:37 AM on July 1 [1 favorite]
My experience is limited to pizza dough, but isn't it pretty much the same deal? Use whatever flour and whatever pan. The part that matters is the part where you throw it in the fridge for forever. It takes nearly zero work: you pour flour, water, yeast, oil, and salt in a bowl and mix by hand for probably less than 30 seconds. it's just remembering to do this five-minute process far enough ahead that the dough gets that flavor-boosting slow fridge rise. Concur: spend all the serious ingredient money on good olive oil. Concur: you don't have to buy a scale, but it's faster, easier, and more fun with a scale.
posted by Don Pepino at 6:46 AM on July 1 [1 favorite]
posted by Don Pepino at 6:46 AM on July 1 [1 favorite]
I make bread all the time. Ever loaf is different but every loaf is good; because flour water yeast & salt is really forgiving as to times and ratios. ice-cream forever's link is as good a place to start as another w.r.t. ratios.
For party time you need to put on the razz a bit. Even if it's just a sprinkle of exotic salt and some herbs. If your baking tray has no lip you'll need to go easy on the olive oil. One way round that is to replace most of the oil with coarse-grated cheese (maybe reduce the salt then) which will leak less and more locally.
posted by BobTheScientist at 6:47 AM on July 1
For party time you need to put on the razz a bit. Even if it's just a sprinkle of exotic salt and some herbs. If your baking tray has no lip you'll need to go easy on the olive oil. One way round that is to replace most of the oil with coarse-grated cheese (maybe reduce the salt then) which will leak less and more locally.
posted by BobTheScientist at 6:47 AM on July 1
How much bread baking experience do you have? I have a fair bit of experience with sourdough bread, and I tried making Samin Nosrat's recipe, and while I wouldn't go so far as to call it a disaster, the results were not something I'd feel comfortable brining over to a party. Of course, I felt the same way about my initial sourdough - now I'm quite proud of what I can produce. My point though, is since it sounds like you've never baked bread before, you need to be OK with some failure in the beginning.
Some other points:
-The difference between cheap and more quality flour is the protein content - more protein is not always desirable, like in cookies. But it is really important in any recipe with a high hydration content, like focaccia. High hydration doughs are often sticky and are much harder to handle - more protein will make it much easier/less tacky. But I wouldn't say you need the most expensive flour - King Arthur is a big mid-range brand.
-Yes, you need a scale.
-If your goal is a cheap and easy dish to bring to potlucks that generally go over well, I'd say there are better options (and this could be a separate question). People generally really like the potato salad I make (with peas, chopped hardboiled eggs, onions, parsley, lemon juice), deviled eggs are a classic, etc.
posted by coffeecat at 7:00 AM on July 1 [2 favorites]
Some other points:
-The difference between cheap and more quality flour is the protein content - more protein is not always desirable, like in cookies. But it is really important in any recipe with a high hydration content, like focaccia. High hydration doughs are often sticky and are much harder to handle - more protein will make it much easier/less tacky. But I wouldn't say you need the most expensive flour - King Arthur is a big mid-range brand.
-Yes, you need a scale.
-If your goal is a cheap and easy dish to bring to potlucks that generally go over well, I'd say there are better options (and this could be a separate question). People generally really like the potato salad I make (with peas, chopped hardboiled eggs, onions, parsley, lemon juice), deviled eggs are a classic, etc.
posted by coffeecat at 7:00 AM on July 1 [2 favorites]
Dead simple focaccia that I make with grocery store brand bread flour.
posted by MagnificentVacuum at 7:18 AM on July 1 [1 favorite]
posted by MagnificentVacuum at 7:18 AM on July 1 [1 favorite]
I made this Food52 no-knead recipe yesterday. It is the perfect ratio for a 1/2 sheet pan (13x18). It was very good with minimal work, no kneading or even forming, very few dishes. Best bang for lazy and cheap. I did use King Arthur's regular, not bread flour, but I think most people would not be able to tell any difference.
I am an avid kitchen scale supporter; however, this recipe does not need.
I followed the directions almost exactly, they were very good.
I added a rough scant tablespoon of dry yeast (technically 2 1/4 t which is a little over 2/3 of a T), I buy the yeast in bulk which is way cheaper than the packets over time when stored in the fridge to maximize the life of the yeast, plus a dollop of honey (sugar would be cheaper) and 2 1/2 cups of warm, not hot, tap water. Swirled to melt the honey/sugar and let sit for a few minutes while I oiled a larger bowl. Stirred in 1 tablespoon (T) of table salt, roughly scoop-measured 5 scant cups of flour (scant because I scoop measured which over packs the flour) and used my claw hand to stir, stir, stir until the flour was gone / not visible. I oiled a large bowl and scooped the dough into it, turned the dough to oil all sides, covered with plastic (could just use a plate) and refrigerated overnight.
In the morning, I followed the directions using 2 forks to fold the dough four times, once from each side into a rough ball, then flopped that ball into a buttered and oiled 9x13 glass pan (butter is optional if use enough oil). I did gently coax the dough into a rectangle shape, no need to fill pan as it will rise.
2 1/2 hours later (recipe says 1 1/2 - 4 hours), I stabbed the dough all over with my fingers, again coaxing it towards the corners, added more oil and flaky salt. This would be the time to add other light toppings.
Baked at 450 for 20 minutes (I did check the temperature and it was already 200f so done. Another 10 minutes would have dried it out.)
I did brush with butter and grated garlic though additional seasonings and oil would have worked fine.
The resulting focaccia was about 3 inches high. Next time I would use a 1/2 sheet pan (13x18) for a thinner focaccia, results in more pieces, and probably bake for 15m maybe 17m.
posted by RoadScholar at 7:28 AM on July 1 [1 favorite]
I am an avid kitchen scale supporter; however, this recipe does not need.
I followed the directions almost exactly, they were very good.
I added a rough scant tablespoon of dry yeast (technically 2 1/4 t which is a little over 2/3 of a T), I buy the yeast in bulk which is way cheaper than the packets over time when stored in the fridge to maximize the life of the yeast, plus a dollop of honey (sugar would be cheaper) and 2 1/2 cups of warm, not hot, tap water. Swirled to melt the honey/sugar and let sit for a few minutes while I oiled a larger bowl. Stirred in 1 tablespoon (T) of table salt, roughly scoop-measured 5 scant cups of flour (scant because I scoop measured which over packs the flour) and used my claw hand to stir, stir, stir until the flour was gone / not visible. I oiled a large bowl and scooped the dough into it, turned the dough to oil all sides, covered with plastic (could just use a plate) and refrigerated overnight.
In the morning, I followed the directions using 2 forks to fold the dough four times, once from each side into a rough ball, then flopped that ball into a buttered and oiled 9x13 glass pan (butter is optional if use enough oil). I did gently coax the dough into a rectangle shape, no need to fill pan as it will rise.
2 1/2 hours later (recipe says 1 1/2 - 4 hours), I stabbed the dough all over with my fingers, again coaxing it towards the corners, added more oil and flaky salt. This would be the time to add other light toppings.
Baked at 450 for 20 minutes (I did check the temperature and it was already 200f so done. Another 10 minutes would have dried it out.)
I did brush with butter and grated garlic though additional seasonings and oil would have worked fine.
The resulting focaccia was about 3 inches high. Next time I would use a 1/2 sheet pan (13x18) for a thinner focaccia, results in more pieces, and probably bake for 15m maybe 17m.
posted by RoadScholar at 7:28 AM on July 1 [1 favorite]
One possible fail point is adding too much topping which would be wet and could make the top soggy. Keep the toppings light and thin. So a few sprinkles of very thin onion, not a layer of them. Shards of parm, a few cherry tomatoes here and there, some rosemary, pizza seasoning.
The biggest expense will be an olive oil that you that you like the taste of. Economize on the olive oil by using a non-virgin oil for the pan and pre-baking, then drizzle with a virgin olive oil, though again most people will not be able to tell the difference and could sub a butter at the end rather than virgin olive oil.
A flaky finishing salt at the end would be another splurge, but again most people will just be like nom-nom fresh homemade bread regardless of what kind of salt is sprinkled on at the end.
posted by RoadScholar at 7:34 AM on July 1
The biggest expense will be an olive oil that you that you like the taste of. Economize on the olive oil by using a non-virgin oil for the pan and pre-baking, then drizzle with a virgin olive oil, though again most people will not be able to tell the difference and could sub a butter at the end rather than virgin olive oil.
A flaky finishing salt at the end would be another splurge, but again most people will just be like nom-nom fresh homemade bread regardless of what kind of salt is sprinkled on at the end.
posted by RoadScholar at 7:34 AM on July 1
Response by poster: randomnity's recipe (linked again here: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/ Is exactly the deconstruction and simplist version, and it even says I can use normal flour. They don't even fold it. I'm off to aldi for cheap flower and oil and salt and yeast and goodwill for a scale and maybe a pan. Wouldn't it be fun if even with equipment, my first batch was under $10?!
posted by bbqturtle at 8:03 AM on July 1 [1 favorite]
posted by bbqturtle at 8:03 AM on July 1 [1 favorite]
Hah! I came in to recommend randomnity's recipe! I just made it for the second time this week and I kept commenting about how ridiculously easy it is. I use regular Trader Joe's flour and got very appreciative comments.
posted by kristi at 8:34 AM on July 1 [2 favorites]
posted by kristi at 8:34 AM on July 1 [2 favorites]
Flour is unlikely to make a difference, but I would not use cheap oil for focaccia. The oil is the key to the flavor. That is the place to make sure you use a good product. Costco's Kirkland EVOO (regular, not organic) is actually the best one.
posted by Dashy at 9:48 AM on July 1
posted by Dashy at 9:48 AM on July 1
Response by poster: Update 1: I bought all aldi ingredients, they have good olive oil, but I read online the flour is terrible. Going to press on regardless.
posted by bbqturtle at 11:13 AM on July 1
posted by bbqturtle at 11:13 AM on July 1
If you have chives, nasturtiums or other fresh herbs, you can make the top fancy very easily.
posted by theora55 at 11:35 AM on July 1
posted by theora55 at 11:35 AM on July 1
Best answer: In grad school in the DC area in the mid-90s I stumbled on this "cheaters" recipe for focaccia. I was highly skeptical, but my mom tried it and took it to a couple gatherings with Italian-American farmers in Central California (they asked for the recipe). But, when my friends in San Francisco who baked and were line chefs in really good restaurants said they tried it and it was their go to for quick focaccia that can be used for sandwiches, it just takes planning ahead.
The recipe started with a Pillsbury canister of basic bread dough (yes this sounds nuts). Crack it open and roll it out a little and put it in a 9x12 inch baking pan with 1 inch or higher walls. Push it down so it is flat and covers the bottom evenly. Cover the pan with a damp cloth and let it rest and rise over night. In the morning push it down a little (very little) with a flat hand and give it an hour to 90 minutes to raise up again. Then push dimples into it with your thumb in rough alternating rows a couple of inches apart. Then drizzle olive oil and brush it around evenly just to cover the top of the dough, sprinkle with sea salt and rosemary, and add halved pitted olives around the top. Then bake following the direction from the canister.
I sometimes would add freshly crated Parmesan on top before and just after baking.
Relatively inexpensive and surprisingly good. I can't eat wheat any longer, but this is one thing I rather miss. It wasn't identical to a good focaccia in Italy or really good places in North Beach, but was surprisingly passable.
posted by vanderwal at 5:48 AM on July 2
The recipe started with a Pillsbury canister of basic bread dough (yes this sounds nuts). Crack it open and roll it out a little and put it in a 9x12 inch baking pan with 1 inch or higher walls. Push it down so it is flat and covers the bottom evenly. Cover the pan with a damp cloth and let it rest and rise over night. In the morning push it down a little (very little) with a flat hand and give it an hour to 90 minutes to raise up again. Then push dimples into it with your thumb in rough alternating rows a couple of inches apart. Then drizzle olive oil and brush it around evenly just to cover the top of the dough, sprinkle with sea salt and rosemary, and add halved pitted olives around the top. Then bake following the direction from the canister.
I sometimes would add freshly crated Parmesan on top before and just after baking.
Relatively inexpensive and surprisingly good. I can't eat wheat any longer, but this is one thing I rather miss. It wasn't identical to a good focaccia in Italy or really good places in North Beach, but was surprisingly passable.
posted by vanderwal at 5:48 AM on July 2
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posted by knile at 6:04 AM on July 1 [7 favorites]