#focaccia #focacciabread #pizzabreadrecipe #pizzabread
Bake The Best Focaccia Bread - Easy Recipe Tutorial!
enough said! let's make it.
Ingredients
1 tbsp (8 grams )dry active yeast
2 cups of lukewarm water (500 grams)
2 tsp salt (12 grams)
1 tbsp olive oil (13 grams)
4 cups all purpose flour (570 grams) * note that you can use bread flour 00 flour etc today in this video we are simply showing it with what we have on hand which is all purpose.
directions
1: to your lukewarm water, add the salt, yeast and olive oil and give it a good whisk. Cover and let sit for 5 mins. once 5 mins is up give another vigorous whisk.
2: to a large bowl, add the flour and then slowly begin to add your liquid, mix this together with a wooden spoon. You can use your hands but this is a very very sticky/tacky dough.
if you feel it is not wet enough, add 1 tbsp of lukewarm water at a time until all the flour absorbs the water and is well mixed. be sure to have the texture as seen in the video (sticky and tacky) this is a high hydration dough.
3: once mixed well, cover with plastic wrap and a tea towel and set in a warm spot to rest for 30 mins.
now begins the fun part! the stretch and folds.!
4: you will need to wet your hands to do this as to prevent the dough from sticking to your hands while you handle the dough. you will begin by going underneath the dough and lifting up with a gently wiggle, and bringing it over to the opposite side. you will then turn the bowl and do this a total of 4 times, think of N,S,E,W all having to be folded to the opposite side.
once done, cover again with plastic wrap and a tea towel and let rest 30 mins.
you will do this a total of 4 times. as you go through the process you will feel the dough become stronger and less sticky as it grows. you will also see air pockets form.
5: after the 4th and final stretch and fold +rest, you will have 2 choices...
1: put it in the fridge overnight to let it ferment more to develop a stronger flavour. If you do this just be sure to let it rest for 2 hrs before baking.
or 2: go straight into prepping it to bake. in which you would generously grease a 9x13 pan that is minimum 2 inches in height.
add the dough to the pan- drizzle some olive oil and gently brush over the dough. then take a baking dish and brush oil onto that as you will then use it as a cover to let the dough have its final rest for 1 hr.
Once the dough has rested for the last time, you will see it has grown even more! and is now ready to dimple and season.
add some olive oil to your hands, and begin to press your fingertips into the dough and give it a little giggle pressing lightly down to create some grooves for the toppings to sit in. do this a few times, but be careful not to overwork it as you will deflate all the beautiful air bubbles you worked so hard to create.
once dimpling is done- season as desired . we used Minced garlic, rosemary, oregano and sea salt.
*NOTE: be sure to coat your toppings in olive oil so as not to have them burn during the baking (as you can see in this video i completely forgot to do that.)
also note usually i use large flakey sea salt but in this video i used what i had on hand, fine grains.
once it is fully seasoned to your liking, you will bake at 400FH (200 celsius) for 20-25 mins.
then let cool on a wire rack for a good 15 mins before slicing into it.
enjoy as is or slice it in half and use as the bread to a delicious cold cut sandwich! yum !!!
Nancy and Franca thank you for watching,
As always, continue to Love What UEAT
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