FOCACCIA BREAD RECIPE
The 4-ingredient dough requires no kneading and comes together in 5 minutes.
You need a 9 by 13-inch baking pan and your hands (for dimpling).
Four Success Tips
The greatest results are obtained by letting the dough rest in the refrigerator for 18 to 24 hours. (The dough can be stored in the refrigerator for up to 72 hours.)
In addition to the olive oil, a buttered or parchment-lined pan will help prevent sticking. Butter and oil are a must for me when using Pyrex or other glass pans to avoid sticking. I only need to use olive oil when I use my 9 x 13-inch Pan.
Expect the second ascent to take 2 to 4 hours. This will depend on the season and the temperature in your kitchen.
This has been a key difference for me in terms of maintaining the desired crevices: after the second rise, dimple the dough, then immediately place the pans in the oven. The fissures start to disappear if you dimple the dough and let it rise again for even 20 minutes before putting the pan in the oven.
Either bread flour or all-purpose flour will do in this situation. I advise trying to obtain bread flour if you are in a humid area or abroad.
You Can either use instant yeast or active dry yeast,.
bread needs to be properly seasoned. For every 500 grams (4 cups) of flour, at the very least 10 grams (2 teaspoons) of salt should be used. For sprinkling on top of the focaccia dough.
This dough contains a lot of water (88% by volume), which contributes to its light, airy, and pillowy texture.
- Olive oil:
Olive oil is crucial for promoting great browning, flavor, and that trademark oiliness we all love about focaccia. Olive oil should be used both in the bottom of the pan and on top of the dough.
additional seasonings, such as rosemary: A traditional focaccia topping is rosemary, which can be added to the dough itself or sprinkled on top of the dough before baking. Olives and sun-dried tomatoes are two popular focaccia toppings.
Focaccia Bread: A Step-by-Step Guide
- assemble your supplies: 2 cups (455 g) water
- 2 teaspoons (8 g) instant yeast
- 4 cups (512 g) flour
- Step 01
First, combine the flour, salt, and yeast in a bowl:
- Step 02
Put the water in:
- Step 03
To combine the two, mix them with a spatula.
- Step 04
- Spread some olive oil on the dough:
Olive oil should be apply onto the dough’s surface before the bowl is covered. I assume that everyone has one of them. Place the bowl in the refrigerator right away, and allow it to rise there for 12 to 18 hours (or longer; I’ve done it for up to three days). NOTE: If you’re not using plastic wrap or the lid shown in the image below, or if you’re using a cloth bowl cover or tea towel, make sure the dough is thoroughly coated with olive oil. To create a more airtight cover if you’re using a tea towel, think about fastening it with a rubber band. You run the risk of the dough drying out and developing a crust on top if you do not slick it with enough oil.
- Remove from refrigerator and take cover off:
The dough should be deflated before being placed in the pan. I adore this 9 x 13 pan. If you don’t have one, you might substitute two 8- or 9-inch pie plates. Before adding a tablespoon of olive oil to each of your glass baking dishes, make sure to butter each one. The butter will prevent the bread from sticking. Depending on your surroundings, wait 2 to 4 hours before touching the dough again.
It’s time to dimple it two hours later! You only need salt and olive oil for this,
Sprinkle rosemary, if using, over the dough. Then, apply two tablespoons of olive oil to the dough and push down firmly with your fingers to make deep dimples. Sprinkle with flaky sea salt; once more, Maldon works well for this.
Transfer right away to the oven, and bake for 25 minutes at 425°F, or until golden all over. Place focaccia on cooling racks after being removed from pans.