Focaccia, Ridiculously Easy [RT]
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 teaspoon fennel seeds -- optional
- Italian seasoning -- or finely chopped fresh herbs flaky sea salt -- I like Maldon
- 1 teaspoon butter -- for greasing pan, (5g)
- 2 teaspoons Italian seasoning -- optional
- 2 teaspoons kosher salt -- (12g)
- 2 cups warm tap water -- about 85F (475ml)
- 4 tablespoons olive oil -- divided, (60ml)
- 4 1/3 cups all-purpose flour -- or bread flour, (520g)
- 2 1/4 teaspoons instant yeast -- (1 packet), (10ml)
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- We've made this twice using bread flour, once plain and once with seasonings in the dough. Both were excellent. The original recipe specified 4C / 520g of flour. By our measures (and King Arthur weight chart) 520g is 4 1/3 cups. We measured by weight.
- With less than 10-minutes of hands-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
- Prep: 15 mins Cook: 25 mins Total: 40 mins
- In a medium-large bowl, combine flour, salt, and instant yeast. Optionally, add the seasonings. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
- Lightly butter two 9" cake pans or one 9" x 13" rimmed baking sheet. Line pan(s) with parchment paper and pour 1T olive oil in the center of each pan (only 1T for the 9x13). Divide dough in half (if using 2 pans) with a large spoon or rubber spatula and place dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball (or rectangle). Cover each pan tightly with plastic wrap and allow to rest for 2 hours depending. The dough should cover most of the pan.
- Preheat oven to 450F with a rack positioned in the center of the oven.
- Drizzle another tablespoon of oil over each round of dough (only 1T for the 9x13 pan). With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
- Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
- Transfer the pans to the oven and immediately reduce the temperature to 425F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. With a metal spatula remove bread from the pans and transfer to a cooling rack.
- Serve warm or allow to cool completely then store in a zippered bag.
- To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350F oven.
- Cal 151, Fat 4g, Carb 24g, Sod 294mg, Fiber 1g, Pro 3g
- "Adapted from Alexandra Cooks" "https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/"
Plating
Cookware for this recipe
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Baking tray
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Cake tin
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula