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--- focaccia [2023/07/08 16:10]
jforbes
+++ focaccia [2025/01/11 19:02] (current)
jforbes
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 ====== Focaccia Bread ======
 === Notes ===
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   * The second rise, too, takes 2 to 4 hours.
-**Short On Time**
+• Ingredients •
-  * Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours.
-  * Then proceed with the recipe, knowing the second rise will only take about 30 minutes.
+  * 4 cups (600 g) all-purpose flour
+  * 1 Tbsp coarse sea salt
-You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.)  One 9×13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13×18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches.
+  * 1 ½ tsp freshly ground black pepper, divided
-As always, for best results, use a digital scale to measure the flour and water.
+  * ¾ tsp instant dry yeast
+  * 2 ¼ cups (530 mL) tepid water
+  * 6 Tbsp (90 mL) extra virgin olive oil, divided
+  * 1 Tbsp semolina or cornmeal (optional)
+  * 18-24 cherry or grape tomatoes (optional)
+====== Directions ======
-I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also.
-If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
-Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
+  - Stir the flour, salt and yeast together in a large bowl.  Add the water and stir this with a wooden spoon until you get a rough, wet dough and when dry flour is no longer visible – the dough will be very sticky.
+  - Pour 2 Tbsp (30 mL) of the olive oil into a medium bowl and swirl it around to coat it. Transfer the dough to this bowl. Cover the bowl with a tea towel and set it on the counter.
+  - Let the dough rise for 2 hours on the counter and over the course of that time, fold the dough over itself 4 times, every 30 minutes. To do this, tuck your fingers under the dough down the side of the bowl and pull the dough up and over itself.  Rotate the bowl 90 degrees and repeat this 3 more times, for a total of 4 folds.  Sprinkle the top of the dough with semolina or cornmeal (if you wish). Cover the bowl again and refrigerate it for 24-36 hours – it will slowly double in size.
+  - Drizzle the bottom of a 9-x-13-inch (23-x-33 cm) pan with 2 Tbsp (30 mL) more of the olive oil.  Uncover the dough and gently tip the dough into the pan and use your fingertips to press the dough out to the edges, to fill the pan.  Don’t worry if it springs back a little initially.  Once the dough relaxes (and then bakes), it fills in the corners. Cover again with a tea towel and let rise on the counter for 2 hours.
+  - Preheat the oven to 450°F (230°C). Uncover the focaccia and drizzle the remaining 2 Tbsp (30 mL) of olive oil.  Gently use your hands to spread the oil and then use your fingertips to dimple the focaccia, or if using the tomatoes, press them into the top of the bread, creating dimples.  Bake the bread for about 30 minutes until the top of the bread is a rich golden brown (the bubbles may turn a darker brown). Slide the focaccia out of the pan using the parchment paper and let the bread cool for as long as your patience will allow on a rack.
+  -

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