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Classic Focaccia Bread

íNGREDíENTS

  1. 6¼ cups bread flour (30 oz. or 850g)
  2. 2¼ tsp. actíve dry yeast (from one ¼-oz. packet)
  3. Pínch of sugar
  4. 2 Tbsp. Díamond Crystal or 1 Tbsp. Morton kosher salt
  5. 5 Tbsp. extra-vírgín olíve oíl, dívíded, plus more for greasíng and drízzlíng
  6. Flaky sea salt

RECíPE PREPARATíON

  1. Combíne flour and 2½ cups room-temperature water ín the bowl of a stand míxer fítted wíth the dough hook. Míx on low speed, scrapíng down sídes and hook as needed to íncorporate any dry flour, untíl a shaggy dough forms. Remove dough hook and cover bowl wíth plastíc. Let sít whíle you prepare the yeast (you can leave the dough ín thís state up to 2 hours).
  2. Stír yeast, sugar, and ½ cup warm water wíth a fork ín a small bowl to díssolve. Let sít untíl yeast ís foamy, about 5 mínutes.
  3. Pour yeast míxture ínto stand míxer bowl and míx on low speed untíl dough absorbs all addítíonal water, about 1 mínute (pulse míxer on and off a couple of tímes at very begínníng to prevent líquíd from splashíng over the sídes). Add kosher salt and contínue to míx, íncreasíng speed to medíum, untíl dough ís extremely elastíc and very stícky (ít wíll look more líke a thíck batter and wíll stíck to sídes of bowl), about 5 mínutes.
  4. Pour 3 Tbsp. oíl ínto a large (preferably glass) bowl and swírl to coat sídes. Scrape ín dough wíth a large spatula or flexíble bench scraper. Cover and place ín a warm spot untíl dough ís doubled ín volume, 2–3 hours. íf usíng a glass bowl, ít’s helpful to mark the posítíon of the dough at the begínníng so you can accurately assess the ríse (a dry-erase marker or píece of tape works).
  5. Drízzle 2 Tbsp. oíl over a 18x13" sheet pan and use fíngertíps to rub all over bottom and sídes. Usíng large spatula or flexíble bench scraper, fold dough ínsíde bowl a couple of tímes to deflate, then scrape onto prepared bakíng sheet. Usíng oíled hands, líft up dough and fold over onto ítself ín half, then rotate bakíng sheet 90° and fold ín half agaín. Cover dough wíth a píece of well-oíled plastíc and let rest 10 mínutes to let gluten relax.
  6. Uncover and go back ín wíth oíled hands, gently stretchíng dough (to avoíd tearíng) across length and wídth of bakíng sheet ín an even layer, workíng all the way to edges and ínto corners. íf dough starts to spríng back, let sít 5–10 mínutes and start agaín. Cover agaín wíth same píece of oíled plastíc and chíll at least 8 hours and up to 24.
  7. Let sheet pan sít ín a warm spot untíl dough ís puffed and bubbly and nearly doubled ín heíght, 45–65 mínutes (íf you’re usíng a standard half sheet pan, ít wíll have rísen to the very top of the sídes). Meanwhíle, place a rack ín center of oven; preheat to 450°.
  8. Remove plastíc and drízzle dough generously wíth more oíl. Oíl hands agaín and press fíngertíps fírmly ínto dough, pushíng down all the way to bottom of pan to dímple all over. Sprínkle generously wíth sea salt.
  9. Bake focaccía untíl surface ís deep golden brown all over, 25–35 mínutes. Let cool ín pan 10 mínutes. Slíde a thín metal spatula underneath focaccía to loosen from sheet pan (ít may stíck ín a couple of places, so use some elbow grease to get underneath) and transfer to a wíre rack. Let cool completely before cuttíng as desíred.
  10. Do Ahead: Focaccía can be baked 1 day ahead. Tíghtly wrap ín plastíc and store at room temperature.
Source: https://www.bonappetit.com/recipe/focaccia-bread

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