Focaccia Bread
User Reviews
5
Focaccia Bread
Description
The Focaccia Bread focuses on a rich dough made from flour, lukewarm water, yeast, sugar, salt, and a large amount of olive oil divided between the dough and baking pan. Incorporating rosemary leaves folded into the dough adds herbal notes. The process starts by mixing half the flour with the wet ingredients to form a shaggy dough, then gradually adding more flour to achieve a slightly sticky consistency.
After mixing, the dough is placed in a lightly oiled bowl to ferment at room temperature for 8 to 10 hours until doubled in size, allowing yeast activity to develop flavor and texture. The recipe mentions that the dough can be refrigerated after fermenting to enhance taste further before baking. Once ready to bake, the dough is transferred to a generously oiled rimmed sheet pan and stretched to fit the pan surface. Resting periods may be needed if the dough resists stretching.
Using fingertip dimpling over the dough helps to create small pockets that retain olive oil and coarse salt during baking, giving the focaccia its distinctive texture and flavor. The considerable amount of olive oil used contributes to moistness and a rich crumb. Fresh rosemary imparts a fragrant herbal element. This bread is versatile for serving with meals, as a sandwich base, or simply with dips.
Ingredients
For the dough:
- 2 cups water about 100° to 110°F, lukewarm
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 5 rosemary leaves chopped and divided, fresh sprigs
- 5 1/4 cups all-purpose flour 670 grams
- 1 tablespoon kosher salt plus coarse sea salt for sprinkling
- 1 cup extra-virgin olive oil divided
For the brine:
- 3/4 teaspoon salt fine sea salt
- 1/3 cup water lukewarm
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, and stir to combine. Add 1/2 cup olive oil. Gradually add in the remaining flour until a shaggy mass forms. Only add in as much flour as you need to create a shaggy, slightly sticky dough.
- Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let ferment at room temperature for about 8 to 10 hours, or until doubled in size. At this point, you can refrigerate the dough for several days until ready to bake. This will also develop more flavor.
- Coat a rimmed half-sheet pan with the remaining 1/2 cup olive oil. Turn the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. If the dough springs back, cover and let it rest for 10 minutes before proceeding. Spread your fingers to make little dimples all the way through the dough.
Make the brine:
- Combine the warm water and salt together until the salt is dissolved. Pour all over the dough to make little pools of water in the dimples. Cover loosely with plastic and allow to rise again until the dough is puffy, about 45 minutes.
Bake the bread:
- Meanwhile, place a baking stone in the oven and preheat to 450°F. If you don't have a baking stone, invert a heavy-duty rimmed baking sheet and place in the oven to preheat.
- Sprinkle the dough liberally with coarse sea salt and the remaining rosemary leaves. Bake with the sheet pan on top of stone until the focaccia is golden brown, 25 to 30 minutes.
User Reviews
Overall Rating
5
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