* Exported from MasterCook *
Focaccia, Garlic Rosemary Herb
Recipe By : Sally
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups water -- warm, (100-110F, 38-43C), (480ml)
2 teaspoons granulated sugar
2 teaspoons instant yeast -- or active dry yeast, Note 1:
1/4 cup extra virgin olive oil -- (60ml)
1 Tablespoon kosher salt
4 1/2 cups all-purpose flour -- (to 5C), or bread
flour, plus more for hands, (565g-630g)
Topping & Pan
5 Tablespoons extra virgin olive oil -- or more as needed,
divided, (75ml)
2 garlic cloves -- minced
3 Tablespoons fresh herbs -- chopped, Note 2:
sprinkle coarse salt & black pepper -- freshly ground
This simple 6 ingredient focaccia dough is a wonderful starting point
for many different flavors, including garlic rosemary herb focaccia.
The homemade bread is chewy and soft in the center with a mega crisp
exterior. For the BEST flavor, let the dough rest in the refrigerator
overnight. Olive oil seeps down and infuses every bite. You'll love it!
https://youtu.be/xZHqgxHlbfw
Note 1: slightly less than 1 standard packet
Note 2: such as basil, thyme, and rosemary, or 2 Tablespoons dried
herbs, (to 4 Tbsp)
Make Ahead Recipe: As mentioned above, the longer the dough rests,
the better it tastes. Focaccia is a convenient make-ahead recipe
since you can do most of the work the day before serving. The bread
tastes AWESOME warm from the oven, but it lasts all day if you want
to bake it several hours prior to serving. Leftovers keep well for a
few days or even a few months in the freezer, but some of the
crispiness is lost over time. However, a few minutes in a preheated
oven quickly brings leftover focaccia back to life!
Freezing dough: You can also freeze focaccia dough just as you would
freeze pizza dough. After the dough rises in the mixing bowl, punch
it down to release the air, coat it with a little olive oil, then
cover and freeze for up to 3 months. Thaw in the refrigerator. Once
thawed, remove the dough from the refrigerator and allow to rest for
30 minutes on the counter. Finally, shape the dough on the baking
sheet and continue with the recipe.
Focaccia Toppings: Garlic & rosemary herb focaccia is a classic
favorite, but you can customize it with various toppings. There's
truly no limit and here's a list to prove it. Leave out the garlic
and herbs (or keep them!), drizzle the dough with the olive oil, then
add any of these toppings:
Everything Bagel Seasoning
Cherry Tomatoes or Sliced Tomatoes
Parmesan (add before or after baking)
Pesto (add before or after baking)
Sliced Zucchini
Pine Nuts
Sliced Lemons or Lemon Zest
Sun-Dried Tomatoes
Olives
Mushrooms
Artichokes
Raw or Caramelized Onions
I topped a test batch with the garlic & herb olive oil called for in
the recipe below, plus some pine nuts and thinly sliced tomatoes. We
all DEVOURED it.
Prep: 16 hours
Cook: 20 minutes
Total: 16:20
Yield: 2 dozen pieces
Prepare the dough: Whisk half of the water (1 cup; 240ml), 2
teaspoons sugar, and 2 teaspoons yeast together in the bowl of your
stand mixer fitted with a dough hook or paddle attachment. Cover and
allow to rest for 5 minutes.
Add the remaining water, olive oil, salt, and 1 cup (130g) flour.
Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more
flour. Beat on low speed for 2 minutes. If the dough is still
sticking to the sides of the bowl, add the last 1/2 cup (60g) of
flour. Turn the dough out onto a lightly floured surface. With
lightly floured hands, knead the dough for 3 to 4 minutes. The dough
can be a little too heavy for a mixer to knead it, but you can
certainly use the mixer on low speed instead. If the dough is too
sticky as you knead, add more flour 1 Tablespoon at a time. The dough
should still feel a little soft, but shouldn't stick your hands. Poke
it with your finger - if it slowly bounces back, your dough is ready
to rise. If not, keep kneading.
Let the dough rise: Lightly grease a large bowl with a teaspoon of
oil or some nonstick spray- just use the same bowl you used for the
dough. Place the dough in the bowl, turning it to coat all sides in
the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean
kitchen towel. Allow the dough to rise at room temperature for 2 to 3
hours or until double in size. (Tip: For the warm environment on a
particularly cold day, heat your oven to 150F (66C). Turn the oven
off, place the dough inside, and keep the door slightly ajar. This
will be a warm environment for your dough to rise. After about 30
minutes, close the oven door to trap the air inside with the rising
dough. When it's doubled in size, remove from the oven.)
Prepare the pan: Generously grease a 12x17" baking pan (with at least
1 inch tall sides) with 2 Tablespoons of olive oil. This is the base
layer of the bread, so be generous with the oil. A pastry brush is
helpful to spread it.
Flatten the dough: When the dough is ready, punch it down to release
any air bubbles. Place on the oiled baking pan, then stretch and
flatten the dough to fit the pan. Don't tear the dough. If it's
shrinking (mine always does), cover it with a clean towel and let it
rest for 5 to 10 minutes before continuing. This lets the gluten
settle and it's much easier to shape after that.
Let the dough rest: Cover the dough tightly and let it rest in the
refrigerator for at least 1 hour and up to 24 hours. The longer it
rests, the better the flavor. I recommend at least 12 hours.
Remove the dough from the refrigerator and let it sit at room
temperature as you preheat the oven and prepare the toppings. Keep it
covered. It may rise a little during this time, but not much.
Preheat oven to 450F (232C). Allow it to heat for at least 10 to 15
minutes so every inch of the oven is very hot.
Prepare the toppings: Whisk the 3 remaining Tablespoons of olive oil
with the minced garlic and herbs. Set aside.
Using your fingers, dimple the dough all over the surface. You can
watch me do this in the video above. Drizzle on the olive oil topping
and use your hands or a pastry brush to spread it all over the top.
Add a little more olive oil if needed so the dough is completely
covered. (This creates the crisp crust!) Sprinkle with a little
coarse salt and freshly ground black pepper.
Bake for 20 to 23 minutes or until lightly browned on top. If
desired, broil on high for the last minute to really brown the top.
Cut and serve hot or let it come to room temperature before slicing
and serving. Focaccia tastes wonderful warm or at room temperature.
Cover leftover focaccia tightly and store at room temperature for 2
days or in the refrigerator for 1 week. You can also freeze the baked
and cooled focaccia for up to 3 months. Thaw in the refrigerator or
at room temperature. To reheat the slices, you can use the microwave
or bake in a 300F (149C) oven for 5 minutes.
Notes
Freezing Instructions: After the dough rises, punch it down to
release the air as instructed in step 5. Freeze the dough or portions
of the dough to make at a later time. Lightly coat all sides of the
dough ball(s) with olive oil. Place the dough ball(s) into individual
zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze
for up to 3 months. To thaw, place the frozen dough in the
refrigerator overnight. Remove the dough from the refrigerator and
allow to rest for 30 minutes on the counter, then continue with
shaping the dough to fit the baking pan as instructed in step 5.
(Even after thawing, the dough must still rest in the refrigerator as
instructed in step 6.)
Make Ahead Instructions: The is a wonderful recipe to begin the day
ahead of time. The dough must rest in the refrigerator for at least 1
hour and up to 24 hours, as instructed in step 6. I've let it go for
as long as 30 hours and the flavor is incredible. I wouldn't go past
24 to 30 hours.
Smaller Portions: This recipe yields a big pan of bread. You can
divide the dough in half and bake smaller portions on 2 baking sheets
or 9x13 inch baking pans. If desired, you can divide the dough in
half and freeze half of it. Or you can halve the entire recipe.
Yeast: You can use instant or active dry yeast instead. The rise time
in step 3 may be a little quicker if using instant yeast. No matter
which yeast you choose, you only need 2 teaspoons which is a little
less than 1 standard 7g packet. Reference my Baking with Yeast Guide
for answers to common yeast FAQs.
Flour: You can use all-purpose flour or bread flour. All-purpose
flour is convenient for most, but bread flour produces a chewier
bread. No matter which you choose, the focaccia is still soft and
rich with a crispy exterior. Either flour is fine and there are no
other changes to the recipe if you use one or the other. You may need
slightly closer to 5 cups of flour if using all-purpose.
Review: My first try and it was excellent! Easy to follow
instructions, especially the measurements (tablespoons and cups vs
grams and oz). I've been asked not to change a single thing and do it
the exact way next time I make the bread. It was so perfect! Thank you, Sally!
Review: Typing this with floury hands as I make my second-ever batch!
This focaccia came out beautifully the first time and was promptly devoured.
Both times however, I have had to add a ton of flour to this recipe
(+2-3 cups) to get the dough to a sufficiently dry, workable state.
Anyone else have this issue? I'm using bread flour.
Review: I also had to add at least 1 1/2 cups of flour. The first
time I made the recipe I thought I had done something wrong, but it
came out delicious. Takes about 5 or more cups of flour.
Review: I have avoided baking with yeast my entire life. If I had
known I could've made amazing homemade focaccia this easily (focaccia
is my favorite bread) I would have started baking with yeast a lot
sooner! This recipe is delicious. I plan to make this again at
Christmas with a Tuscan turkey roulade.
Review: FANTASTIC RECIPE! I didnt change anything the first time i
made it: the bread can out fantastic!! Since then i have made it many
times, the only thing I changed was adding more herbs! Thank you for
the wonderful recipe! Everyone who has tried it really loves it! Your
recipes are treasures!
Review: I made this for the first time today and I loved it. I didn't
have a stand mixer but I was able to stir the dough with a sturdy
spatula by hand. I used a slightly smaller baking than specified and
the focaccia came out extra thick and fluffy and still delicious.
Since it was extra thick I was able to slice it and use it as
sandwich bread. Now I'm all set for lunch for the rest of the week.
Thank you so much!
Review: This was a sticker dough (I went with my gut on the lower
amount of AP flour and machine kneaded for 7 minutes), and it yielded
a light and delicious focaccia. I would recommend this recipe; it was
easy, relatively quick, and the idea to rest the dough in the fridge
(I was only able to do 4 hours) certainly helped deepen the flavor.
I'll be making this again.
Review: Fool-proof!! I've kneaded this by hand and now with a mixer
and it turned out great either way, but if I do it by hand I end up
adding about 1/4 1/2 cup more flour. I add some sliced tomatoes but
that's the only thing I do differently. If you follow this recipe to
a T you will NOT be disappointed! Easy to follow and absolutely delicious.
Review: This was fantastic made exactly as the recipe is written. We
cut the recipe in 1/2 and it still made a huge amount in a large
baking dish. We did garlic/mixed fresh herbs over the entire focaccia
and covered 1/2 with halved cherry tomatoes and sliced green olives.
We were heavy handed with the olive oil and it made such a
difference. The dough came together so easy, we kneaded it our
KitchenAid (it was a 1/2 batch so not so much dough to overwhelm the
machine). We only let it rise for a total of 5 hours (2 on first
rise, 3 on 2nd rise in fridge) and the flavour was great. Will try
again overnight but was too excited to bake it and have it ready for
dinner. 1st attempt at focaccia and I couldn't be happier!!! Can't
wait to experiment further. Thanks for a wonderful and easy recipe! I
wish I would have tried it sooner.
Review: I made this twice. The first time, I kept the bread for
4hours. The second time, I kept it overnight. And just like the
recipe says, keeping the dough overnight made it phenomenal!!! It was
so chewy, dense and there was so much depth to the taste.. Sally's
cook book is my baking bible .. i don't even bother checking out other recipes
Source:
"Adapted from Bon Appetit & Pizza Crust"
S(Internet address):
https://sallysbakingaddiction.com/garlic-rosemary-herb-focaccia/
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Per Serving (excluding unknown items): 133 Calories; 5g Fat (36.4%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0
Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0116