UNIVERSITY CITY (WPVI) — There tends to be two distinct kinds of home cooks: the ones who make bread and the ones who buy it.
If you’ve never even considered making a loaf at home, I bet we can change your mind when you see how easy it is to make homemade focaccia.
Daniel Barrett is the Executive Chef at CO-OP in University City.
Fresh, locally sourced ingredients are at the heart of Barrett’s menu.
“We have a ton of fresh produce from South Jersey and surrounding areas on the menu,” he says. “We use meats from Pennsylvania, seafood from New Jersey.”
The summer farm salad is bursting with seasonal treasures like seedless Jersey watermelon and heirloom tomatoes from Lancaster. The fritters show off Jersey’s stunning sweet corn.
“We finish it with a peach honey,” he says – another Jersey crop.
CO-OP has an all-day menu, with breakfast until 2 pm. The buttermilk skillet pancakes are fan favorite.
“We finish with our honey butter and powdered sugar and maple syrup,” Barrett says.
Barrett says the menu is all about comfort food and the freshest flavors, like the ricotta gnocchi primavera, in all its veggie glory.
“There are fava beans in there and cherry heirloom tomatoes, asparagus, peas and a creamy beurre blanc,” he says.
What’s in season is what’s celebrated at CO-OP.
And in the focaccia tomato pie, Barrett lets those summer red Jersey beauties shine as the tomatoes take center stage.
Chef Barrett shares with us the delicious, impressive and foolproof recipe for the focaccia bread base.
“This is your classic Italian focaccia,” he says.
If the idea of making any kind of bread intimidates you, Barrett says it’s “very easy” and something that you can easily do at home. In fact, home is where Barrett learned to make it.
“Growing up, I spent a lot of time cooking at my grandfather’s house,” Barrett says. “He liked making quick breads like this.”
Just note, the recipe does require overnight refrigeration, so you do need to work ahead.
To make CO-OP’s focaccia tomato pie, follow the recipe below and pop the slices of bread back in the oven for a few minutes to crisp. Dress it up and top with roasted, marinated jersey tomatoes, olive oil, some fresh grated parmesan and a kick of fresh oregano or even basil.
Focaccia Tomato Pie Recipe from CO-OP Restaurant & Bar:
Ingredients
– 1 envelope active dry yeast (about 2 tsp.)
– 2 cups warm water
– 2 tsp. honey
– 5 cups all-purpose flour
– 5 tsp. Diamond Crystal OR 1 tbsp. Morton kosher salt
– 6 tbsp. extra-virgin olive oil, divided, plus more for hands
– Unsalted butter to grease your sheet pan
– Flaky sea salt
Directions:
1. In a large mixing bowl combine yeast, warm water and honey
2. Whisk together and let stand for 10 minutes
3. Add in flour and salt and stir with rubber spatula until no dry streaks appear
4. Pour in 3 tbs. olive oil and stir until mixture is covered (use more if necessary)
5. Store in covered container in refrigerator for 18-24 hours
6. Preheat oven to 425 degrees and remove dough from fridge
7. Butter and then oil your sheet pan and place dough across tray. Let it sit on the counter for an hour or two as it proofs a second time – dough will rise again and begin to slightly bubble
8. Drizzle more olive oil on top to help brown and add flavor and color and dimple dough with your fingers, like playing a piano
9. Add some course, flaky sea salt to the top and bake for 15-20 minutes, rotating halfway through
10. Remove focaccia from oven and cool on a wire rack
Enjoy!
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Dining and Cooking