Focaccia
Focaccia is one of my favourite breads because of its chewy & soft texture. I first learnt how to make it when i was in Pastry school. During the 2020 lockdown I rekindled my love for this bread. After many attempts, I perfected this recipe & it has never let me down. I hope you love it as much as I do. Just be patience with it & generously use Olive Oil and I am sure it will work out well.
Happy baking!
Servings: 1 loaf. 9 inch width
Prep Time: 20 mins.
Rest Time: 3 hours
Baking Time: 20 mins
Total Time Taken: 4 hours
Ingredients:
For the dough-
300g AP Flour
200g Water (room temperature)
5g Active dry yeast
6g Sea salt
4g Sugar
Olive oil
For the toppings-
1/2 Onion
2 cloves Garlic
Fresh Rosemary
2 small tomatoes
1 potato
Equipments:
Stand mixer with a dough hook.
Directions:
In a wide bowl mix the yeast and water. Mix and let it activate. Let it stand for 10 mins.
Add the flour and then the salt & sugar.
Knead the dough for 10 minutes till it comes together. The dough will be sticky. If you are kneading by hand it will take longer.
Generously grease a bowl with Olive oil.
Transfer the dough into the greased bowl & cover it. Let it rest for 30 minutes in room temperature.
Grease a surface with Olive oil. Tip the dough onto the surface.
Stretch the dough lightly with your fingers till it forms a rectangle.
Fold the bottom end onto the middle of the dough. Fold the top end onto the dough, like a letter fold.
Fold the left end of the dough to the middle. Fold the right end onto the dough to form a squarish shape.
Transfer the dough back to the greased bowl, seam sides down.
Cover the dough and let it proof for 45-60 minutes.
If you do not have a proofer- Set the oven temperature to its minimum (about 150F). Place hot water in the oven. When the oven comes to temperature, turn it off and only then place the covered dough in it. OR if it is hot and humid you can cover the dough and let it rest in room temperature.
Repeat the folding steps a second time with a 45 mins proofing interval.
During the last proofing interval, prepare the toppings.
You can do it the way you like. I caramelise onions, chop garlic, tomatoes, roast potatoes and put rosemary on it. You can customise it as you like.
Grease a baking try generously with Olive Oil, transfer the dough onto it after the 3rd fold. The third proof to be in the pan.
Lightly stretch it but you do not want it thin. It may not reach the ends of your tray and that is fine.
Make indentations with your fingers to give it the look of focaccia.
Put on the toppings as you like and pour a mixture of olive oil, pepper and salt.
Once assemble let it proof in the tray at room temperature for 45-60 mins. Ideally the room should be warm, if not, just place it in an off oven.
Once done proofing, preheat the oven to 460F.
Bake for 14-18 minutes at 460F. Take it out when the edges are golden brown.
Cut it as you please and serve.
You can store the extra by wrapping it in cling wrap & keeping it in a cool place or the fridge.
Notes / Tips
If you are kneading by hand you will need to knead for more time.
Do not add salt directly to the yeast mixture.
The dough should be kneaded enough to help form gluten. This is important in a bread like Focaccia. If you knead by hand, it will take alot longer.
The dough is sticky when kneaded together, it does become less sticky with resting.
Grease you palms lightly with olive oil while working on the dough.
The rest and turns are very important so do not skip that!
Proofing the dough in the oven is very helpful if it is not hot & humid. For proofing doughs need a temperature of about 95-100F and high humidity.
Proof the dough the last time on the baking tray for an airy texture.
Make the dimples in the dough right before baking, not before the last proof
I would not recommend to cook the garlic (as a topping) before hand and it will burn in the oven.
Caramelised onions is a great option as a topping.
Be generous with olive oil, trust. me you will be very happy with the results.
Pouring a mixture of olive oil, salt and pepper on the dough before baking helps keep it more moist
Focaccia is best when served hot from the oven.
If you alter the recipe amount, the baking time changes. Reduced amount is reduced time and increased amount is increased time.
Proofing options- If it is hot & humid, keep the dough covered and it will rise well. If the weather conditions are not favourable, turn the oven on to the lowest temp, around 150F. Turn it off when it comes to temperature, place the dough covered along with a jug of hot water in the oven. Leave the oven door a little opened for 10-15 minutes so the temp comes down to 90-100F which is ideal for proofing bread.
