Focaccia: An Easy Recipe to Transport You


Focaccia Recipe

2 ¼ cups heat water (about 100F)

2 teaspoons honey

2 ½ teaspoons yeast

5 tablespoons olive oil, divided, plus extra

5 cups flour

2.5 teaspoons kosher salt

Toppings (optionally available) 

Combine water, honey, and yeast within the bowl of a stand mixer (or different massive bowl) and let sit for five minutes. Add 2 tablespoons of oil adopted by the flour (correctly measured by spooning the flour right into a dry measuring cup and leveling it off) and salt. Mix on low utilizing the dough hook attachment till simply mixed (alternatively, combine utilizing a picket spoon or your palms). The dough shall be shaggy and sticky. Cover the combination with a humid material and permit it to relaxation for 30-45 minutes (this relaxation permits the flour to soak up the water and for gluten to start growing, which is able to make the kneading course of simpler). After the remaining, combine the dough on low for about 1 minute. 

Generously grease a big container or bowl with olive oil and switch the dough into your chosen vessel. Flip the dough over in order that it’s coated in oil. Cover and refrigerate for 8-24 hours. 

Just a few hours earlier than you’re able to bake, calmly butter and generously oil a 13×9 inch baking pan (for those who’d like a crispier focaccia, use a baking sheet as an alternative). Remove the dough from the fridge. Using each palms scoop up the center of the dough and stretch it upwards till the ends come free from the container.  Fold the ends below the remainder of the dough.  Repeat the stretching and folding course of 2-3 instances (this video demonstrates this method effectively).  This builds a bit of additional power within the dough, gently de-gases it, and provides it a tough form. Transfer the dough seam facet right down to the ready pan. (If you don’t really feel comfy with the stretch and folding course of or simply don’t really feel prefer it, you’ll be able to simply scoop the dough into your baking pan of selection…the distinction shall be pretty negligible.) Stretch the dough barely towards the perimeters of the pan, however don’t fear if it’s not filling it, it should increase outward in addition to upward because it rises. Cover and permit the focaccia to rise in a heat spot for about 1.5-2 hours. 

With an oiled finger, gently poke the dough. If it springs again slowly and leaves a small indentation, it’s completely proofed and you may transfer on to the following step. If it springs again rapidly, it’s under-proofed – enable to rise for half an hour longer. If it deflates/doesn’t spring again in any respect, then it’s in all probability over-proofed…don’t despair, simply bake as directed and know that the top product could also be just a little denser and flatter than it in any other case would have been, and take a look at once more tomorrow! 

Preheat the oven to 450F. If you’re utilizing a baking sheet, gently stretch the dough to fill the pan. Using all ten fingers, dimple the bread throughout by poking your fingers almost to the underside of the pan. Drizzle the bread with 3 tablespoons of olive oil and high as desired. Bake for 20-25 minutes or till the focaccia is pulling away from the perimeters of the pan and the highest is golden brown and crispy. 

*If you’d like to make use of this as a pizza base, use a baking sheet and skip the dimpling step. Note that it’s going to primarily be a thick crust Sicilian/Grandma type pie. For a thinner crust (although nonetheless not tremendous skinny), you’ll be able to divide the dough between two baking sheets. It doubtless received’t fill the entire baking sheet, so simply kind it into an rectangular form after the rise.

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