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focaccia [2023/07/08 16:29]
jforbes 		focaccia [2025/01/11 19:02] (current)
jforbes
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 ====== Focaccia Bread ====== ====== Focaccia Bread ======
 +
 +
  
 === Notes === === Notes ===
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   * The second rise, too, takes 2 to 4 hours.   * 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. +
-  +
-**Pans** +
-  * 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. +
- +
-===== Ingredients ===== +
-  * 512 g bread flour +
-  * 10 g kosher salt +
-  * 8 g instant yeast, see notes above if using active dry +
-  * 455 g lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water +
-  * butter for greasing +
-  * 4 tablespoons olive oil, divided +
-  * flaky sea salt, such as Maldon +
-  * 1 to 2 teaspoons whole rosemary leaves, optional  +
- +
-===== Instructions ===== +
- +
-**Make the dough:** +
-  - In a large bowl, whisk together the flour, salt, and instant yeast.  +
-  - Add the water.  +
-  - Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. +
-  - Rub the surface of the dough lightly with olive oil. +
-  - Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. +
-**Note:** It is important the dough really be slicked with olive oil. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.  +
- +
-**Prepare the Pans** +
-Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray. +
- +
-**Second Rise** +
-  - Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. +
-  - Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. +
-  - Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. +
-  - Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). +
-  - Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. +
-  - Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise). +
- +
-**Bake** +
-  - Set a rack in the middle of the oven and preheat it to 425°F. +
-  - If using the rosemary, sprinkle it over the dough. +
-  - Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). +
-  - Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. +
-  - If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. +
-  - Sprinkle with flaky sea salt all over. +
-  - Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.  +
-  - Remove the pans or pan from the oven and transfer the Focaccia to a cooling rack. +
-  - Let it cool for 10 minutes before cutting and serving +
-  - let it cool completely if you are halving it with the intention of making a sandwich.+
  
 +  * 4 cups (600 g) all-purpose flour
 +  * 1 Tbsp coarse sea salt
 +  * 1 ½ tsp freshly ground black pepper, divided
 +  * 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 ======
  
  
 +  - 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.
 +  - 
focaccia.1688848195.txt.gz · Last modified: 2023/07/08 16:29 by jforbes

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