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Christina Tosi

Christina Tosi Recipes

Appetizers & Entrees

Christina Tosi’s Vegan Focaccia Recipe

C. Tosi Focaccia Bread for BAH

Prep Time: 2 hours 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours 45 minutes

Yield: 1 - 8x8 loaf

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C. Tosi Focaccia Bread for BAH

Ingredients

  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 ½ C. warm water
  • 2 Tbsp. sugar
  • 2 1/2  C. flour
  • 2 tsp. kosher salt
  • 5 Tbsp. Crisco® All-Vegetable Shortening, melted

Directions

  1. In a large bowl, whisk together the yeast, sugar and warm water until foamy and completely dissolved. Let sit at room temperature for 5 minutes until bubbly and spongy on the surface.
  2. Mix in 2 ½ cups of flour and salt and fork together until shaggy.
  3. Fork 5 tablespoons melted shortening into the shaggy mixture.
  4. Cover and let rest, rise and hydrate for 1 hour. (I place mine in a microwave (on off!))
  5. For a single layer focaccia, grease an 8×8-inch pan and knock the dough out of the bowl and into the pan, using your fingertips to gently massage and deflate the dough slightly.
  6. For a multi layer focaccia (this is the perfect place to hide leftover braised veggies, flavorful sauces and fats or vinaigrettes), knock the dough out onto a clean surface, use your fingertips to deflate dough slightly and shape into an 8×24” rectangle.
  7. Spread half the filling in the middle third, fold one side atop the middle third, spread the other half the filling and fold the remaining side atop. Gently transfer to the 8×8-inch greased pan.
  8. Cover and allow filled or unfilled focaccia dough to rest and rise again, for 1 hour.
  9. Bake at 400°F until golden brown, about 30 minutes.
  10. Let cool in the pan for 5 minutes minutes before brushing the loaf with extra shortening or flavorful fat and a pinch of salt, if you please. Slice and serve.

Christina Tosi’s Vegan Focaccia Recipe

C. Tosi Focaccia Bread for BAH

Prep Time: 2 hours 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours 45 minutes

Yield: 1 - 8x8 loaf

Ingredients

  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 ½ C. warm water
  • 2 Tbsp. sugar
  • 2 1/2  C. flour
  • 2 tsp. kosher salt
  • 5 Tbsp. Crisco® All-Vegetable Shortening, melted

Directions

  1. In a large bowl, whisk together the yeast, sugar and warm water until foamy and completely dissolved. Let sit at room temperature for 5 minutes until bubbly and spongy on the surface.
  2. Mix in 2 ½ cups of flour and salt and fork together until shaggy.
  3. Fork 5 tablespoons melted shortening into the shaggy mixture.
  4. Cover and let rest, rise and hydrate for 1 hour. (I place mine in a microwave (on off!))
  5. For a single layer focaccia, grease an 8×8-inch pan and knock the dough out of the bowl and into the pan, using your fingertips to gently massage and deflate the dough slightly.
  6. For a multi layer focaccia (this is the perfect place to hide leftover braised veggies, flavorful sauces and fats or vinaigrettes), knock the dough out onto a clean surface, use your fingertips to deflate dough slightly and shape into an 8×24” rectangle.
  7. Spread half the filling in the middle third, fold one side atop the middle third, spread the other half the filling and fold the remaining side atop. Gently transfer to the 8×8-inch greased pan.
  8. Cover and allow filled or unfilled focaccia dough to rest and rise again, for 1 hour.
  9. Bake at 400°F until golden brown, about 30 minutes.
  10. Let cool in the pan for 5 minutes minutes before brushing the loaf with extra shortening or flavorful fat and a pinch of salt, if you please. Slice and serve.

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