Focaccia
I love watching videos of focaccia making, the ones where the dough bubbles and the dimples are deep, it's just so satisfying. You know what's better though, actually making the focaccia and easting that focaccia.
This is so easy to make, I mean crazy easy to make. It takes about three minutes to mix the ingredients together, then you just put the dough in the fridge overnight. The next day, you have about another three minutes of 'work', then you allow a few hours for the dough to rise, add your dimples (which is the most amazing thing to do, it feels so good), then put it to bake and you have truly fabulous focaccia.
Here is the original video I watched from Alexandra Cooks, that got me wanting to make this focaccia
www.youtube.com/watch?v=UI7KidsTbLI&t=129s
The only thing I find wrong with this video (and the original recipe) is, I don't get how she gets 4 cups of flour to equal 512g, it just doesn't, even if I use US cup measures or Australian cup measures, it never equals 512g. So I chose to do the recipe in grams, using kitchen scales is the only way I will do it. But I have added the cup measure version, but my measures are different to the original recipe, and I am using a 250ml cup measure.
Now I love this recipe as it lets me plan ahead and get bread ready for the next day, but if you are pressed for time, you could make this recipe from start to finish in three hours.
Here are the proving times if you want to make it the same day.
Mix all the dough ingredients together well, it will be sticky, cover for 20 minutes.
Release the dough from the side of the bowl. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 6 stretch and folds. Cover the bowl and rest on your counter for 45 minutes.
Line a baking pan with baking paper. Oil it well, also oil hands.
Pour the dough in the dish, fold it twice, rotate 90 degrees, so that the rectangle shape matches your baking dish, then flip over, fold side down, stretch it out slightly from underneath. Then follow recipe as per normal.
Now I always have bread flour in the house, but if you don't you can use plain flour.
This recipe is a great any day recipe, but I especially like it on the weekends when I don't want to go to the shops, just to buy bread.
This is easy and tastes so good. You really need to try this.
This is so easy to make, I mean crazy easy to make. It takes about three minutes to mix the ingredients together, then you just put the dough in the fridge overnight. The next day, you have about another three minutes of 'work', then you allow a few hours for the dough to rise, add your dimples (which is the most amazing thing to do, it feels so good), then put it to bake and you have truly fabulous focaccia.
Here is the original video I watched from Alexandra Cooks, that got me wanting to make this focaccia
www.youtube.com/watch?v=UI7KidsTbLI&t=129s
The only thing I find wrong with this video (and the original recipe) is, I don't get how she gets 4 cups of flour to equal 512g, it just doesn't, even if I use US cup measures or Australian cup measures, it never equals 512g. So I chose to do the recipe in grams, using kitchen scales is the only way I will do it. But I have added the cup measure version, but my measures are different to the original recipe, and I am using a 250ml cup measure.
Now I love this recipe as it lets me plan ahead and get bread ready for the next day, but if you are pressed for time, you could make this recipe from start to finish in three hours.
Here are the proving times if you want to make it the same day.
Mix all the dough ingredients together well, it will be sticky, cover for 20 minutes.
Release the dough from the side of the bowl. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 6 stretch and folds. Cover the bowl and rest on your counter for 45 minutes.
Line a baking pan with baking paper. Oil it well, also oil hands.
Pour the dough in the dish, fold it twice, rotate 90 degrees, so that the rectangle shape matches your baking dish, then flip over, fold side down, stretch it out slightly from underneath. Then follow recipe as per normal.
Now I always have bread flour in the house, but if you don't you can use plain flour.
This recipe is a great any day recipe, but I especially like it on the weekends when I don't want to go to the shops, just to buy bread.
This is easy and tastes so good. You really need to try this.
Recipe
|
Using Scales
512g bread flour 10g cooking salt 8g instant yeast 455g lukewarm water olive oil, for greasing 60ml olive oil, divided flaky sea salt 1 to 2 teaspoons whole rosemary leaves, optional 1 large clove garlic, chopped, optional |
Using Cups
4 cups bread flour 2 teaspoons cooking salt 2 teaspoons instant yeast 2½ cups lukewarm water olive oil, for greasing 4 tablespoons olive oil, divided flaky sea salt 1 to 2 teaspoons whole rosemary leaves, optional 1 large clove garlic, chopped, optional |
In a large bowl, add the flour, add salt (around the rim) and add instant yeast (in the middle). Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil, make sure it is completely covered or it may dry out. Cover the bowl with a plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
Line a 22cm x 33cm pan with baking paper.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 6 stretch and folds. You will get the dough roughly shaped like a ball.
Pour 2 tablespoons of oil into the centre of your pan.
Place dough in your prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Place fold side down, let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (no need to cover for this room temperature rise).
Set a rack in the middle of the oven and preheat it to 220C/200C fan forced.
Pour two tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Sprinkle with rosemary and garlic, if using.
Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hands, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 6 stretch and folds. You will get the dough roughly shaped like a ball.
Pour 2 tablespoons of oil into the centre of your pan.
Place dough in your prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Place fold side down, let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (no need to cover for this room temperature rise).
Set a rack in the middle of the oven and preheat it to 220C/200C fan forced.
Pour two tablespoons of oil over the dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Sprinkle with rosemary and garlic, if using.
Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
Enjoy!
