The Snow Crab Was Delicious But The Bread Was Outstanding

The plan was for Bev to have snow crab while Cindy and I had the tuna taste test but she opted for something else so we had the snow crab the next night and to go with it, Bev made focaccia bread.  The snow crab came from our May trip to Joe Patties In Pensacola, FL and the package contained three clusters which were a good bit larger than what we see in our grocery store.  I just steamed them and served with melted butter for Bev, Cindy, and me – Pat came over for the bread.

Most times crab it served with clarified butter but I like to use regular salted butter to provide some salt to the crab.

As good as the crab was, the star of the show was the bread.  Bev had found a recipe on line for Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe from “Alexandra’s Kitchen” blog.

She made it by the recipe a day in advance and it was in the fridge for 18 hours then she warmed it three hours prior to baking.  The recipe didn’t specify toppings but Bev topped it with olives, tomatoes., and garlic olive oil before baking.

Overnight, Refrigerator Focaccia

Ingredients:

4 cups all-purpose flour or bread flour, see notes above 

2 teaspoons kosher salt

2 teaspoons instant yeast, see notes above if using active dry

2 cups lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

butter for greasing

4 tablespoons olive oil, divided

flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional

Instructions:

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350ºF for 15 minutes.

The Verdict:

We all thought the bread was outstanding and I ate it until I was stuffed.  The recipe called it “The Best Focaccia Bread Recipe” but I thought it might be the very best bread I’ve ever eaten and I can’t wait to have it again.  The four of us ate about 2/3 of it.  Bev said it was by far the easiest bread she ever made and it resulted it few dirty dishes.  If you like focaccia bread or just bread period, this is a MUST TRY.

Hard to believe the bread could be any better but with a couple of slices of fresh picked tomato and some mayo, it was awesome.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/28/24 meal date