FOCACCIA
BON APPÉTIT’S CLASSIC FOCACCIA RECIPE IS MY FAVORITE AND WILL BE YOURS TOO!
skill level: intermediate | quantity: 1 large FOCACCIA
LISTS
GROCERY LIST:
¼ teaspoon | Granulated Sugar
2 ¼ teaspoons | Instant Dry Yeast
6 ¼ cups | Bread Flour
2 tablespoons | Kosher Salt
1 tablespoon | Sea Salt Flakes
Brand recommendation - Maldon Sea Salt Flakes
¾ cup | Extra-virgin Olive Oil
2 sprigs | Rosemary (optional)
KITCHENWARE:
18x13-inch Baking Sheet
Stand Mixer w/ Dough Hook
Small Mixing Bowl & Large Glass Mixing Bowl
Measuring Spoons & Cups, Rubber Spatula & Thin Metal Spatula
prep
Helpful tips!
Dough hook should never go above speed setting #2.
You can add a variety of herbs and seasonings such as thyme, rosemary, red pepper flakes or even crushed garlic!
BAKE
BREAD DOUGH:
6 ¼ cups | Bread Flour
2 ½ cups | Water (room temperature)
2 ¼ teaspoons | Instant Dry Yeast
¼ teaspoon | Granulated Sugar
½ cup | Water (warm)
2 tablespoons | Kosher Salt
⅓ cup | Extra-virgin Olive Oil
TOPPINGS:
1 tablespoon | Sea Salt Flakes
2 sprigs | Rosemary (optional)
Combine bread flour with 2 ½ cups room temperature water in a stand mixer fitted with a dough hook attachment. Turn the mixer on low. Pause the mixer a few times and use rubber spatula to scrape down the sides as necessary. Continue mixing on low until dough forms.
Mix yeast, sugar and ½ cup of warm water in small mixing bowl and let sit. Dissolved yeast will become foamy, about 5 minutes.
Pour foamy yeast mixture into dough in stand mixer. Pulse mixer on and off until yeast mixture is absorbed, about 10-12 turns. Mixing continuously without pulsing will result in yeast mixture splashing out the sides. Once absorbed, add kosher salt and increase speed to setting #2. Dough will become thick, sticky and cling to the sides of the bowl, about 10 minutes.
Pour 3 tablespoons of olive oil into large glass bowl, swirl around to coat the sides and transfer dough to bowl. Cover bowl with lid or plastic wrap and place in a warm area, I prefer above the oven, until dough has doubled in size, about 2-3 hours. This is the first rise.
After first rise, pour 2 tablespoons of olive oil onto 18x13-inch baking sheet. Use your hands to rub oil all over the bottom, sides and corners. Fold dough on top of itself inside of bowl a few times to deflate. Transfer dough onto baking sheet. Fold dough in half on top of itself, rotate pan and fold on top of itself again the opposite way. Cover dough with plastic wrap and let rest for about 15 minutes.
Remove plastic, oil hands and begin gently stretching dough to fit the baking sheet. Work all the way to the edges and corners. If dough springs back too much, let rest for an additional 5 minutes. Cover with same plastic wrap and put in fridge overnight, minimum of 8 hours and up to 24 hours. This is the second rise.
After second rise, remove baking sheet from fridge and place in a warm area until dough is bubbly and nearly doubled in height, rising to the top of the sides of the baking sheet, about 45 minutes. During second rise, preheat over to 450° F and place rack in the center of the oven.
Remove plastic and drizzle generously with more olive oil, about 2-3 tablespoons. Oil hands and use fingertips to press firmly into dough to dimple all over. Sprinkle with sea salt flakes and any other herbs and seasonings of your choice.
Bake focaccia for 15 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 10-12 minutes, until deep golden brown. Let cool in pan for 10 minutes. Using thin metal spatula, I use a fish spatula, run along sides to loosen perimeter. Scrape and slide underneath to fully loosen. You’ll really need to use some force and continue to rotate pan. Transfer to wire rack and let cool completely before cutting.
Store leftovers in plastic wrap or airtight container at room temperature.
