* Exported from MasterCook *
Focaccia, Classic
Recipe By :Claire Saffitz
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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850 grams bread flour -- 6 1/4C
1/4 ounce active dry yeast -- 2 1/4 tsp, one package
1 pinch sugar
2 tablespoons kosher salt -- Diamond Crystal or 1T Morton
5 tablespoons extra-virgin olive oil -- divided
sea salt -- flaky
Makes one 18x13" pan.
Combine flour and 2 1/2 cups room-temperature water in the bowl of a
stand mixer fitted with the dough hook. Mix on low speed, scraping
down sides and hook as needed to incorporate any dry flour, until a
shaggy dough forms. Remove dough hook and cover with cloth bowl
cover. Let sit while you prepare the yeast (you can leave the dough
in this state up to 2 hours).
Stir yeast, sugar, and 1/2 cup warm water with a fork in a small bowl
to dissolve. Let sit until yeast is foamy, about 5 minutes.
Pour yeast mixture into stand mixer bowl and mix on low speed until
dough absorbs all additional water, about 1 minute (pulse mixer on
and off a couple of times at very beginning to prevent liquid from
splashing over the sides). Add kosher salt and continue to mix,
increasing speed to medium, until dough is extremely elastic and very
sticky (it will look more like a thick batter and will stick to sides
of bowl), about 5 minutes.
Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to
coat sides. Scrape in dough with a large spatula or flexible bench
scraper. Cover and place in a warm spot until dough is doubled in
volume, 2 to 3 hours. If using a glass bowl, it's helpful to mark the
position of the dough at the beginning so you can accurately assess
the rise (a dry-erase marker or piece of tape works).
Drizzle 2 Tbsp. oil over a 18 x 13" sheet pan and use fingertips to
rub all over bottom and sides. Using large spatula or flexible bench
scraper, fold dough inside bowl a couple of times to deflate, then
scrape onto prepared baking sheet. Using oiled hands, lift up dough
and fold over onto itself in half, then rotate baking sheet 90
degrees and fold in half again. Cover dough with a piece of
well-oiled plastic and let rest 10 minutes to let gluten relax.
Uncover and go back in with oiled hands, gently stretching dough (to
avoid tearing) across length and width of baking sheet in an even
layer, working all the way to edges and into corners. If dough starts
to spring back, let sit 5 to 10 minutes and start again. Cover again
with same piece of oiled plastic and chill at least 8 hours and up to 24.
Let sheet pan sit in a warm spot until dough is puffed and bubbly and
nearly doubled in height, 45 to 65 minutes (if you're using a
standard half sheet pan, it will have risen to the very top of the
sides). Meanwhile, place a rack in center of oven; preheat to 450F.
Remove plastic and drizzle dough generously with more oil. Oil hands
again and press fingertips firmly into dough, pushing down all the
way to bottom of pan to dimple all over. Sprinkle generously with sea salt.
Bake focaccia until surface is deep golden brown all over, 25 to 35
minutes. Let cool in pan 10 minutes. Slide a thin metal spatula
underneath focaccia to loosen from sheet pan (it may stick in a
couple of places, so use some elbow grease to get underneath) and
transfer to a wire rack. Let cool completely before cutting as desired.
Focaccia can be baked 1 day ahead. Tightly wrap in plastic and store
at room temperature.
S(Internet address):
https://www.bonappetit.com/recipe/focaccia-bread
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Per Serving (excluding unknown items): 154 Calories; 3g Fat (20.3%
calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2024 - 0211