Cecconi's is a classic Italian restaurant located on the corner of Melrose Avenue and
Robertson Boulevard in West Hollywood - California.
Enzo Cecconi - the youngest ever general manager of the famous Cipriani restaurant in
Venice - opened Cecconi's London in 1978. It became an overnight success, and in the 80s,
was a mecca for the rich and the royal.
In 1999, after 21 years under the ownership of Enzo Cecconi, Cecconi's closed. A year later
Hani Farsi took over the restaurant and refurbished it completely. In February 2004 it
reopened with Nick Jones of Soho House as a partner. In January 2005 Soho House took
full ownership.
In February 2009, Cecconi’s opened in West Hollywood on the former site of the iconic
Morton’s restaurant. With a focus on sourcing the finest quality ingredients and maintaining
affordability, Cecconi’s West Hollywood features a menu of simply prepared, Venetian
influenced food and drink. An entirely new dining experience in West Hollywood.
Robertson Boulevard in West Hollywood - California.
Enzo Cecconi - the youngest ever general manager of the famous Cipriani restaurant in
Venice - opened Cecconi's London in 1978. It became an overnight success, and in the 80s,
was a mecca for the rich and the royal.
In 1999, after 21 years under the ownership of Enzo Cecconi, Cecconi's closed. A year later
Hani Farsi took over the restaurant and refurbished it completely. In February 2004 it
reopened with Nick Jones of Soho House as a partner. In January 2005 Soho House took
full ownership.
In February 2009, Cecconi’s opened in West Hollywood on the former site of the iconic
Morton’s restaurant. With a focus on sourcing the finest quality ingredients and maintaining
affordability, Cecconi’s West Hollywood features a menu of simply prepared, Venetian
influenced food and drink. An entirely new dining experience in West Hollywood.
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| Cecconi's - West Hollywood, CA |
| Onion, Oregano and Olive Oil Focaccia |
Preparation
1. Set aside half the of the flour and all of the yeast.
Combine the rest of the flour, water, salt and honey in
a mixer at low speed with the dough hook attachment.
2. Add the yeast, then slowly add the remaining flour.
Mix on med-high for 7 more minutes. Remove the
dough, cover with a tea towel and let rest for 15
minutes.
3. Next, divide the dough in half, one for each half
sheet tray. Oil each tray and place one piece of dough
on each, flipping so that both sides get coated with
the oil. Let proof for 45 minutes.
4. After proofing, stretch to the dough to fit the trays
and sprinkle all over with salt.
Top with onions, oregano, pepper and Paradiso Extra
Virgin Olive Oil, let sit another 45 minutes, covered
with the tea towels and then spray thoroughly with
water just before putting in oven, which you will have
preheated to 450.
5. Bake for 15-20 minutes or until lightly golden brown
on top.
Buon appetito!
From the Chefs at Cecconi's
www.cecconiswesthollywood.com
1. Set aside half the of the flour and all of the yeast.
Combine the rest of the flour, water, salt and honey in
a mixer at low speed with the dough hook attachment.
2. Add the yeast, then slowly add the remaining flour.
Mix on med-high for 7 more minutes. Remove the
dough, cover with a tea towel and let rest for 15
minutes.
3. Next, divide the dough in half, one for each half
sheet tray. Oil each tray and place one piece of dough
on each, flipping so that both sides get coated with
the oil. Let proof for 45 minutes.
4. After proofing, stretch to the dough to fit the trays
and sprinkle all over with salt.
Top with onions, oregano, pepper and Paradiso Extra
Virgin Olive Oil, let sit another 45 minutes, covered
with the tea towels and then spray thoroughly with
water just before putting in oven, which you will have
preheated to 450.
5. Bake for 15-20 minutes or until lightly golden brown
on top.
Buon appetito!
From the Chefs at Cecconi's
www.cecconiswesthollywood.com
Ingredients
(makes 2 half-sheet trays)
5 cups all purpose flour
1 ¼ cup water, room temperature
2 tbsp Paradiso Extra Virgin Olive Oil,
plus extra
1 ½ tsp salt
1 tsp honey
1 tbsp dry yeast
1 tbsp dry Sicilian Oregano
1 small red onion, finely sliced
Pepper
(makes 2 half-sheet trays)
5 cups all purpose flour
1 ¼ cup water, room temperature
2 tbsp Paradiso Extra Virgin Olive Oil,
plus extra
1 ½ tsp salt
1 tsp honey
1 tbsp dry yeast
1 tbsp dry Sicilian Oregano
1 small red onion, finely sliced
Pepper
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They're great! Good pre-delivery communication;
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
