Focaccia Bread: In the
bowl of your electric stand mixer, fitted with the dough hook, place all the
ingredients. Knead the dough on 1st speed for about 8
to 9 minutes, or until the dough
elastic, and sticky.
(You can also mix all the ingredients in
a large bowl and then knead by hand.)
Place your dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let rise at room
temperature (about 75 degree F) (24 degree C) for one hour.
After one hour you need to stretch (fold) the dough to equalize its temperature
and to strengthen the dough. To
take one edge of the dough and stretch it and then fold it back onto the top of the
dough. Turn your bowl 180 degrees and stretch the dough in the same way. Then
turn your bowl a quarter turn (90 degrees) and stretch the dough in the same
way. Then turn your bowl 180 degrees and repeat the process. (See video for
demonstration.) After that flip
your dough so the bottom is now the top, cover, and proof for one more hour.
You will need a 10 x 15 inch
(25 x 35 cm) baking pan. Grease the bottom and sides of the pan with olive oil.
After the dough has proofed,
using oiled hands, place it into the oiled pan and gently stretch the dough
to fill the pan. If you find the dough resists stretching, stop, and let it rest
for about 5 minutes and then try again. Cover pan with plastic
wrap that has been lightly oiled or sprayed with a non stick cooking spray, and let proof at room temperature for
hour or until nice and puffy. (If you lightly press into the dough, your finger
will leave a slight indentation.)
Meanwhile preheat your oven to
F (220 degree C).
When your dough is ready to
bake, using lightly oiled hands, dimple the dough all over, spacing the holes
about 1 – 2 inches (2.5 – 5 cm) apart. To do this press your finger straight down into the dough all the
way to the bottom. Can sprinkle with fresh rosemary and Parmesan cheese, and then
drizzle evenly with 2 to 4 tablespoons of olive oil. Finish with a sprinkling of
Bake for about 22 to 26
minutes, or until golden brown on the top and bottom. The longer you bake the Focaccia the more crisp the outside crust will be. Let the Focaccia cool in the pan that has
been placed on a wire rack. Remove from pan, and then using a serrated knife, cut into pieces.
The Focaccia is best the day it
is made, but can be covered and stored at room temperature for two to three days
or it can be frozen.
1 – 10 x 15 inch (25 x 35 cm) Focaccia.