One of the first breads I made was foccacia. For those who don't know it's an oven baked Italian bread. You can eat it on the side, as a main with toppings or even as sandwich bread...the BEST sandwich bread I might add lol
I say simple because there are only a handful of ingredients. As long as you don't make one common mistake, you shouldn't have any problems making it successfully. I made all of the measurements in weight because it's muchmore accurate in keeping consistent every time you make it.
So let's get to it!
FOCCACIA
2 Lbs All-Purpose Flour
1.5 Lbs Water (room temp-about 72-75 degrees is fine)
0.13 Lbs Instant Yeast
0.04 Lbs Sugar
0.044 Lbs Fine Ground Salt
Mix all ingredients EXCEPT salt in a dough hook fitted mixer for 2-3 mins on low speed.
(IF YOU ADD THE SALT NOW, IT WILL KILL YOUR YEAST AND YOUR DOUGH WON'T RISE)
Let rest for 10 mins
Start mixing again on low speed again and slowly incorporate the salt.
Once incorporated, mix on high speed until the dough cleanly pulls away from the sides of the bowl. A giveaway is the sound it will make will sound like loud hand clapping.
Pour into a preoiled bowl and cover with a towel and place in warm area for about 2 hours to proof.
(Honestly, your laundry room on top of the boiler is an ideal place)
Once proofed, pour into an oiled half sheet pan and stretch as far as you can without pulling too hard.
Cover and let proof again for about an hour
Dimple/dock your dough by pressing your fingers into it while moving towards the outsize edges. Then stretch the dough to the edges of the pan.
Top with your favorite toppings and bake in a 450 oven for about 10-12 mins or until the bottom of the bread is brown and the top os golden!
Let cool for a couple mins then cut and enjoy!
Bon Appétit
Until next time!
-Chef-
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