I wanted to share the recipe used to make focaccia last week. It’s definitely a solid recipe that I’ve been successful with every time made!
Summary: Recipe aired on Julia Child’s “Baking With Julia” and was written by Craig Kominiak
- 2 1/4 to 2 1/2 C tepid water (about 90 degrees F)
- 2 TBLS active dry yeast
- 1/4 C olive oil
- 6 1/2 C unbleached all-purpose flour
- 4 TSP salt
- Mixing the Dough Whisk 1/2 cup of the water and the yeast together in the bowl of a mixer. Set the mixture aside for 5 minutes, until the yeast dissolves and turns creamy. Meanwhile, pour 1 3/4 cups warm water into a large measuring cup, add the olive oil, and whisk to blend; set aside. Whisk the flour and salt together in a large bowl and set this aside as well. Pour the water-oil mixture over the yeast and stir with the whisk to blend. Add about half of the flour and stir with a rubber spatula just to mix. Attach the dough hook, add the remaining flour, and mix on low speed for about 3 minutes, or until the dough just starts to come together. If the dough appears dry and a little stiff, add a few drops of warm water, scraping the bowl and hook if necessary to incorporate the water and create a soft dough. Increase the mixer speed to medium-high and continue to mix for about 10 minutes, scraping down the hook and sides of the bowl as needed, until you have a soft, slightly moist, extremely elastic dough that cleans the sides of the bowl. You will know that the dough is properly mixed when a piece can be stretched, without tearing, to create a “window,” and almost transparent patch of dough.
- First Rise Transfer the dough to a work surface and form it into a ball. Place the dough in an oiled bowl, turn it around to cover it with oil, and cover the bowl tightly with plastic wrap. Allow the dough to rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Second Rise Fold the dough down on itself to deflate it and let it rise again until doubled and billowy, 45 minutes to 1 hour.
- Shaping and Resting Fold the dough over on itself again to deflate it and turn it out onto a work surface. Using a metal dough scraper, cut the dough into three equal pieces. Shape each piece into a ball. The dough needs to be refrigerated 24 to 36 hours. Place in an oiled zip/lock top bag. About 1 1/2 hours before you plan to bake, remove from the refrigerator.
- Final Shape and Bake Preheat oven to 450 F. Press dough down and expose bubbles on the sides. Slit with knife. Stretch dough to 10 inches across. Let rest for 10 minutes. Transfer dough to a parchment-lined baking sheet. (Original recipe adaptation: Dimple dough with your finger tips so that there are lots of hills and valleys in the dough) Brush the focaccias with olive oil, salt, pepper, and any other herbs you like. Bake 15-20 minutes or until golden with lots of bubbles on the surface of the dough.
Culinary tradition: Italian
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