Ingredients
- Dough
- 510g (2 cups + 1 tbsp + 1 tsp) Water
- 700g (3 ¾ cups) Bread Flour
- 4g (1 ½ tsp) Instaferm RED
- 17g (1 tbsp + ½ tsp) Extra Virgin Olive Oil
- 3g (1 ½ tsp) Diastatic Malt Powder
- 11g (2 tsp + ¼ tsp) Salt
- 120g (½ cup) Extra Virgin Olive Oil
- Brine
- 60g (¼ cup) Water
- 10g (2 tsp) Salt
Equipment
- Stand Mixer with Dough Hook Attachment
- Half Sheet Pan
Timing
Active Time: 15 Minutes
Total Time: 24 hours
Yield
1 Half Sheet Pan
-
Stand Mixer
In the bowl of a stand mixer place the water, bread flour, Instaferm Red, 17g extra virgin olive oil, and diastatic malt powder.
Begin mixing on low and add the salt.
Mix for 10 minutes on low speed.
This is a high hydration dough, it will be sticky. Do not be alarmed by its appearance.
-
Rise Dough
Pour the dough into a container 3-4 times its current size. Do not underestimate how much this dough is going to rise.
Cover the dough and allow it to rise overnight. The dough will triple in size.
-
Proof Dough
Preheat oven to 425°F.
Pour ¼ cup of oil onto a half sheet pan or cast iron pan and spread it edge to edge. Be sure to coat the entire pan.
Cover the dough with a damp towel and allow it to proof for 30 minutes.
Mix together the water and salt for the brine until the salt is dissolved.
-
Bake Focaccia
Once the dough has proofed remove the damp towel. Press your index, middle, and ring finger into the dough to make 3 dimples. Only press down ¾ of the way into the dough. Make 2 lines of 3 dimples in the dough.
Fill each dimple with a few drops of brine until they are all filled.
Bake at 425°F for 17-18 minutes or until the dough reaches 205°F.
Serve immediately or wrap and keep for a week.
7 Comments.
[…] Link: Classic Focaccia Not Your Granny’s Monkey […]
I have purchased guar gum, perfect ice cream, perfect sorbet, and perfect gelato. Are the last 3 blended with their mix immediately before freezings like the guar?
Also, while the usage ranges by weight may seem simple to you, it would be helpful to give an appropriate measurement (I.e. 1/4 tsp per quart of gelato ) as a check.
Check out our Ice Cream Stabilizer episode. We’re trying to include more volumetrics in our recipes!
Hi
Step 3 in your bread recipe above, you say to oil the pan, then cover the dough-however, you haven’t said to put the dough onto the tray, and it is still in the bowl from the rising (step 2).
I know it is probably obvious, but you may want to add that instruction into step 3.
Thanks for the recipe.
[…] Classic Focaccia:Â This focaccia was born to soak up a luxurious mopping of olive oil or spread on a rich and salty tapenade. It boasts an airy crumb and perfect crumb-to-crust ratio that make it versatile enough to grace any table. […]
Great bread, totally worked and was delicious. Was wondering, can I use hot water and make it rise faster so I can bake the same day?
This is 100% possible, but the gluten develops better overnight. The water should not be more than 115F or it will kill the yeast.