Focaccia

Updated at: Mon, 09 Sep 2024 15:55:15 GMT

Step 1

1. Add flour to the mixer:

Step 2

• Place 1500 g of flour in the bowl of the Hobart mixer and set aside.

Step 3

2. Prepare the liquid mixture:

Step 4

• In a separate bowl, combine 1000 g lukewarm water, 15 g dry yeast (or 45 g fresh yeast), 25 g salt, and 7.5-15 g bread improver.

Step 5

• Stir until well combined, ensuring the yeast dissolves fully.

Step 6

• Let the mixture sit for 5 minutes to activate the yeast.

Step 7

3. Mixing the dough:

Step 8

• After 5 minutes, pour the liquid mixture into the flour in the Hobart mixer.

Step 9

• Begin mixing on low speed for 2-3 minutes, allowing the ingredients to combine.

Step 10

• Once combined, increase to medium speed and mix for 8-10 minutes.

Step 11

4. Check for gluten development (windowpane test):

Step 12

• After 8-10 minutes, stop the mixer and perform the gluten windowpane test.

Step 13

• If the dough stretches thin without tearing and forms a “windowpane,” the gluten is fully developed. If the dough tears, continue mixing in 2-minute increments, checking for the windowpane each time.

Step 14

5. Adding flavors and herbs (optional):

Step 15

• Once the gluten has developed, this is the time to incorporate herbs, spices, or other flavorings directly into the dough for an extra layer of flavor.

Step 16

• Popular additions include:

Step 17

• Chopped fresh herbs like rosemary, thyme, or oregano.

Step 18

• Crushed garlic or garlic powder for a subtle garlicky flavor.

Step 19

• Grated parmesan cheese or other cheeses for richness.

Step 20

• Chopped olives, sun-dried tomatoes, or caramelized onions for texture and flavor.

Step 21

• Add the desired ingredients to the dough and mix on low speed for an additional 1-2 minutes, just until evenly distributed.

Step 22

6. First rise:

Step 23

• Once the dough is mixed, transfer it to a well-oiled bowl.

Step 24

• Cover with a damp cloth or plastic wrap and let it rest in a warm place until doubled in size (about 1-2 hours).

Step 25

7. Prepare the tray:

Step 26

• Generously oil a large gastro tray (or two trays, depending on your dough volume).

Step 27

8. Shaping and second rise:

Step 28

• After the dough has doubled in size, carefully transfer it to the oiled tray.

Step 29

• Gently spread the dough out to fit the tray, using your fingertips to stretch it evenly.

Step 30

• Cover the tray with a damp cloth or plastic wrap and let the dough rest for the final 40 minutes.

Step 31

9. Preheat the oven:

Step 32

• While the dough is resting, preheat your oven to 220°C (430°F).

Step 33

10. Prepare for baking with toppings:

Step 34

• After the final rise, use your fingers to press deep dimples into the surface of the dough.

Step 35

• Drizzle olive oil generously over the surface and sprinkle with coarse sea salt.

Step 36

• At this point, you can also add toppings such as:

Step 37

• Fresh herbs (rosemary, thyme, etc.).

Step 38

• Cherry tomatoes, halved, and pressed into the dough.

Step 39

• Sliced onions, olives, or peppers.

Step 40

• Flavored oils (such as garlic or chili oil) for an extra boost of flavor.

Step 41

11. Bake:

Step 42

• Bake the focaccia in the preheated oven for 20-30 minutes, or until it turns golden brown and the internal temperature reaches 90°C (195°F).

Step 43

• If you don’t have a thermometer, tap the surface; the bread should sound hollow, and the crust should be crispy.

Step 44

12. Cooling:

Step 45

• Once baked, remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

Step 46

Notes on Flavors and Herbs:

Step 47

• Fresh herbs (like rosemary or thyme) can be added either during the dough mixing process or as a topping before baking.

Step 48

• Garlic can be minced and mixed into the dough for a more subtle flavor, or roasted garlic cloves can be pressed into the dough before baking for a sweet, roasted taste

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