My dear bakers - here is the recipe as I promised you yesterday on Instagram. To reward your baking, - I will gift the first three bakers who bake this foccacia and post a photo of it on Instagram (tag and DM me please so I don't miss it) will get a brand new 1" Ateco pastry brush. Yay! you know you knead a new one.
My Instagram address: BakingwColette.
Yesterday, news reports were all about the winter storm that is currently pummeling the northeast, the southeast and Florida. Reading about it, I thought back to the innumerable snow days, I experienced in the eight years I spent on the East Coast, I was inspired to put together this foccacia.
Now that I live in California, I no longer experience snow days. For all their inconvenience, there is something magical about them. Snug and warm in the house, it provides the opportunity to bake something wonderful. The catch is that you can only use things on hand - no running to the store...so this is perfect and the kitchen will smell great.
Once it is lightly mixed - it gets folded every 45 minutes to 60 minutes. In between folds, you can clean a closet or sit by the fire and knit. No kneading, no fuss and so delicious. No mixer - minimal clean up.
If you are not an olive person, you can leave them out and any herbs will do. Foccacia is about different textures so that's why will will dimple the dough before baking - just in case you were wondering.
Here is your recipe and tutorial: Have fun and Happy Baking!
Equipment: two mixing bowls, medium sized, dough whisk or wooden spoon, bowl scraper (optional) quarter sheet pan, lined with parchment paper and painted with olive oil, pastry brush, scale, plastic wrap, proofing bag (optional but convenient)
- 350g water (80 degrees)
- 2g Instant yeast (5g dry active)
- 400g Unbleached bread flour
- 8g salt
- 28g Extra virgin olive oil + extra for the bowl and brushing the top of the foccacia
- Olives, herbs, kosher salt, or what ever toppings you want but keep it simple - "foccacia is not pizza" that is in quotes because I have said that hundreds of times in class.
1. Combine water and yeast in mixing bowl whisk to combine. Let sit 2 minutes.
2. Add flour and salt mix until the dough looks like a lumpy but cohesive mass. Just bring it together and make sure the flour is mixed - 2 minutes (even less) with a dough whisk or wooden spoon.
3. Put the olive oil into the second mixing bowl and set aside.
5. Now give the dough a fold. Here is the technique in the video.
6. Repeat 3 times. This means the dough will get 3 folds 35-60 minutes apart. Folding strengthens gluten. It's the best way to develop a sticky (well hydrated dough like foccacia). Meanwhile set up your baking pan and prep any toppings.
7. After 3 folds are complete, gently plop dough onto the prepared pan. Gently coax the dough into the corners of the pan. Place it in the proofing bag with a mug or hot water or tent it with plastic wrap. Let it proof for 30-40 minutes. As it relaxes, you can stretch the dough into the corners but be gentle - don't over stretch.
8. After about 40 minutes the dough will look puffy and fill the pan. Brush the dough lightly with olive oil, sprinkle the top with a blessing of kosher salt, lay on the sprigs of rosemary and dot with olives. Let sit for 10 minutes to adjust the toppings. Preheat your oven to 400 and use the convection setting if you have it. If not set the dial between 400 and 425. Dimple the dough right before baking - pressing in to it lightly with your fingertips.
Bake for 15 minutes. Reduce temperature to 375 and bake another 8-10 minutes.
The foccacia should be an all over golden brown. Brush the edges with olive oil. Let cool a little and tear into it. Leftovers freeze well and make great sandwiches. That's another thing they do in Italy with focaccia - it's used to make mouthwatering sandwiches.