* Exported from MasterCook *
Focaccia Bread With Garlic Herb Oil, Crispy
Recipe By : Estelle Chait
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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FOCACCIA DOUGH
3 Cups flour -- (all-purpose flour or bread flour)
2 Tbs active dry yeast -- or instant
1/2 Tbs sugar -- white
1 1/4 cups water
1 Tbs salt
2 Tbs olive oil
GARLIC HERB OIL FOR BRUSHING
1/4 cup olive oil
4 cloves garlic -- minced
1/2 Tbs basil
1/2 Tbs parsley
1/4 tsp thyme
1/4 tsp rosemary
1/4 Tbs coarse salt
1 pinch pepper
Today we are introducing everyones favourite Focaccia Bread recipe.
Seriously, it's everyones favourite. Long thin crispy focaccia sticks
with a slight chew and perfectly crunchy bottom. Baked in only 5
minutes flat, this focaccia is fast in the oven, easy, and frankly,
quite dreamy. You DO need to prepare in advance, as the dough gets
it's complex flavour from sitting overnight in the refrigerator- but
trust me, it is SO worth it! Hot from the oven, we'll brush this
crispy flatbread with an aromatic mix of toasted garlic, olive oil,
and fresh herbs. Ready to make it?!
Prep: 24 Hours
Cook: 5 Minutes
Total: 24:05
FOCACCIA DOUGH: In the bowl of a mixer fitted with the dough hook,
mix the yeast with 1/4 cup water. Let sit for a minute until bubbly.
Add the rest of the water, flour, and sugar, and knead for 6 minutes.
Add the salt and olive oil and knead for one more minute or two.
Scrape the sides of the mixer to get any dough that separates.
Punch the dough down to let the air out, and divide it into 15
balls(each about 50 grams.) Grease them with olive oil on all sides
(to prevent sticking), and place on a baking sheet fitted with
parchment paper. Wrap the baking sheet in plastic wrap and
refrigerate for 24 hours, or overnight.
HERB OIL: In a small pan or pot, heat the olive oil with the minced
garlic. Lightly sautée until the garlic is fragrant until just
starting to turn golden. Remove from the heat and let cool. Add the
herbs and salt and pepper. Set aside.
When ready to bake, Preheat the oven to 480F(250C). Place a baking
brick or simply turn a baking sheet upside down, on the bottom rack
of the oven. This makes the bottom of the bread extra crisp!
Stretch the balls of dough into 8" long strips ( see photo). Work
slowly, as not to rip the dough. The edges will be thicker than the
centre of the bread. Place them carefully on the hot upside down
baking sheet and bake for 5 minutes, until golden.
While hot, brush the focaccia with herb oil. Enjoy hot!
Question: What would be the process to freeze then bake the dough?
Can the recipe be halved?
Response: Yes you can always do half a recipe.
Question: If you don't have a mixer or a hook?
Response: Maybe someone will answer but as a baker I would recommend
mixing the lukewarm warm water with a little (less than a tsp) of
sugar or honey & yeast and letting it sit until foamy (called
proofing), usually 5 mins or so. Then mix all the ingredients well.
Hand knead the dough on a floured surface for at least 5 mins, until
a nice smooth stretchy dough. Sprinkle small amounts of flour
occaisionally while kneading to keep it from sticking. Then continue
with the recipe.
Question: Can dried herbs be used?
Response: No response given.
S(Internet address):
https://www.foodtalkdaily.com/44312513/crispy-focaccia-bread-with-garlic-herb-oil
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Per Serving (excluding unknown items): 147 Calories; 6g Fat (35.2%
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 523mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0106