Focaccia Bread
Ingredients:
Focaccia Dough Ingredients:
1 1/2 cups warm water, 105-115 F
1 tsp honey
7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
3 3/4 cups all-purpose flour
1 1/2 tsp salt
1 Tbsp extra virgin olive oil, for the dough
1/4 cup extra virgin olive oil , for the pan
For the Topping:
2 Tbsp extra virgin olive oil
2 Tbsp water
2 cloves garlic, minced
1/2 tsp salt
1 1/2 tsp fresh rosemary, finely chopped from 2 sprigs
1 tsp kosher salt or flaky salt, to sprinkle the top
Instructions:
Proof the yeast:
Pour warm water into a measuring cup and stir in 1 tsp honey.
Stir in 1 packet of yeast and proof for 5-7 minutes or until surface is foamy.
Make the Dough:
In a large mixing bowl, whisk together 3 3/4 cups flour and 1 1/2 tsp salt.
Pour in your yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough mass forms.
Add 1 Tbsp olive oil and use your hands to work the oil into the dough until fully absorbed.
Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.
Make the Topping:
In a small bowl, combine 2 Tbsp oil, 2 Tbsp water, 2 minced garlic cloves, 1 1/2 tsp finely chopped rosemary, and 1/2 tsp salt.
Whisk vigorously until well combined and set aside
Develop Gluten:
Once dough is rested, use the stretch and fold method to develop gluten strands.
Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing the dough then fold it over onto itself.
Rotate the bowl and continue this process 3 more items.
Cover with plastic wrap and rest 30 minutes at room temp.
Perform 3 more stretches and folds, letting it rest covered for 30 minutes each time.
Right after the last stretch and fold, transfer to an oiled baking pan.
Mold to the Pan:
Pour 1/4 cup extra virgin olive oil into a NON-STICK 9×13 baking pan to coat the bottom.
Transfer the dough to the oiled pan and turn to coat in oil.
Gently stretch the dough to the edges. If it has difficulty stretching, cover and let it rest 15 minutes before working dough to the edges.
Cover and proof 45-60 minutes until well risen and puffy.
Create Dimples:
Dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough.
It should be a quick motion, like pushing keys on a piano.
Go over the dough a couple of times to get a generous amount of dimples.
Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
Add Toppings and Bake:
Re-whisk the topping if it has separated then drizzle evenly over the top.
Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 450˚F for 22-25 minutes until golden brown (we prefer 25 minutes for a crisp edge).
Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing.
Cut into squares to serve or slice lengthwise for sandwiches.
Nutrition Per Serving
217kcal calories | 31g carbs | 4g protein | 8g fat
Frequently Asked Questions:
What is the purpose of honey in the proofing process?
Honey serves as a food source for the yeast during proofing, helping it activate and produce a foamy surface.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast as a substitute.
Simply proof it in warm water with honey before adding it to the flour.
Is it necessary to use a non-stick baking pan for Focaccia?
While a non-stick pan is helpful, you can use a well-greased regular pan or line it with parchment paper to prevent sticking.
Can I use dried rosemary instead of fresh rosemary for the topping?
Yes, you can use dried rosemary, but reduce the amount since dried herbs are more concentrated in flavor.
What is the purpose of the stretch and fold method in developing gluten?
The stretch and fold method helps develop gluten structure in the dough, resulting in a better texture in the final Focaccia.
How do I know when the dough has risen sufficiently during proofing?
The dough should be visibly puffed and increased in volume.
It’s ready when it looks airy and has doubled in size.
Can I refrigerate the dough overnight for a delayed bake?
Yes, you can refrigerate the dough after the first rise, but bring it to room temperature before shaping and baking.
What is the purpose of creating dimples in the dough?
Dimpling the dough helps create pockets and irregularities on the surface, enhancing the rustic appearance and texture of Focaccia.
How can I customize the toppings on Focaccia?
You can add various toppings like olives, cherry tomatoes, or grated Parmesan before baking to customize the flavor.
Can I freeze Focaccia for later use?
Yes, Focaccia freezes well. Wrap it tightly in plastic wrap and then in foil before freezing.
Thaw in the refrigerator and reheat in the oven for the best results.