Focaccia, Focaccia It Tastes so Good
tomato/basil on the side.
I use the focaccia recipe from Peter Rienhart's The Bread Bakers Apprentice, 15th anniversary edition. I have made slight changes I find suitable for the flour I use.
All bakers recommend using a digital scale for accuracy. I will put both cups and teaspoons etc and grams for you. Just know that each cup of flour you get will be different and likely weigh more than the recommended amount.
Bakers also recommend having all your utensils ready and all ingredients prepared before mixing.
Bowl, sheet pan 17 X 12 inch, scraper or spatula, digital scale. Cover for sheet pan. I use a clear plastic bag. Metal or wooden spoon.
This is a two day process
To make use 17 X 12 inch or one cookie sheet size you will need the following ingredients:
Bread Flour 640 gms 5 cups
Salt 13 gms 1 7/8 tsp
Instant Yeast 5 gms 1 3/4 tstp
Olive Oil 28 gms 2 tbsp
Water (room temp) 482 gms 2 cups + 2 tbsp
1/4 to 1/2 cup herb oil (optional)
Sea Salt lightly shake on before going in oven. (optional)
Herb oil is olive oil with whaterver combination of herbs added and allowed to sit for a few days before using to allow flavor to infuse into the oil.
1. Sift together all the dry ingredients in a 4 qt mixing bowl. If using a stand mixer, add the oil and water, put on the paddle and mix for a few minutes, scrape down the bowl and mix for about 7-8 mins. Peter recommends switching to a dough hook after 5 minutes but I just leave on the paddle for this dough as it is such a wet sticky dough. If mixing by hand treat your had like a dough hook and mix for 7-8 mins.
2. You can add enough extra flour for your dough to clear the sides of the bowl if using a dough hook and your dough should still be soft and sticky.
3. Using a bowl scraper or spatula to put the dough onto a well oiled pan. Coat your hands with oil and stretch the dough on both sides and fold like a letter. Loosely cover with plastic wrap. Repeat the stretch and fold with oiled hands every 30 minutes for 3 times.
4 You can line your 17X12 pan with parchment paper or oil the pan. Stretch 30 minutes after third stretch and cover with a plastic covering.
5. Place in fridge overnight and bring out the next day about 2- 3 hours before baking.( you can actually leave in fridge for up to 3 days). As the dough warms it will have loads of gas bubbles.
These can be popped and dimpled. (I know what you are thinking! Not the same hehe.)
6. Drizzle additional oil (herbed) and press finger tips into th dough to dimple it and ensure the dough is stretched over the pan. You can also now add herbs for flavour, finely grated hard cheese such as Asiago. You can also add so many other savory herbs, tomatoes, bits of peppers onion, etc. It is worth looking for images on line for all sorts of focaccia fun. There are also recipes with sweet focaccias which I have not tried.
You can bake at 450-500 degrees, ( I usually go between 450-475 but book recipe says 500 degrees) middle rack for approx 10-15 minutes. The bottom of the bread should be browned and easy to lift from pan. Top of bread should also have some colour.
Some topping combos I have tried
1. Tomato Basil2. Rosemary with herb oil
3. Olives and Green Onion
4. Cheese and Garlic
5. Peppers and tomatoes
6. Parlsey/calendula flower petals/rosemary
I also almost always put a sprinkle of grated asiago cheese lightly over the etire bread after the drizzled oil. Then the savory bits and sea salt just before going into the oven.
Enjoy your baked focaccia and if you use this recipe please let me know how it turned out.
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