How To Make Focaccia Step By Stephttp://www.italianfoodforever.com/2011/09/how-to-make-focaccia-step-by-step/

Basic focaccia dough requires only five ingredients

Focaccia is one of the most popular and most ancient of the breads of Italy and is very easy to make.

FlourWaterOlive oilSaltYeast

A simple focaccia dough lends itself to so many variations that once you master the dough, your options are endless.

The trick to making great focaccia:Ensure you create lots of dimples with your finger

tips into your dough and then drizzle enough olive oil into those dimples which will then get absorbed while the focaccia bakes creating a flavorful bread with a crisp crust and tender interior.

To make a thicker dough, let the dough rise three times.

If you prefer a thin, crisp crust, let the dough rise just twice and bake immediately after you drizzle on your olive oil.

Basic Focaccia Recipe

For Baking:Extra Virgin Olive OilCoarse Sea SaltOptional Toppings of

Choice

5 Cups All-purpose Unbleached Flour

2 Teaspoons Instant Yeast 2–3 Tablespoons Extra

Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)

1 Teaspoon Salt 2 Cups Warm Water

Makes 1 (13 x 9 Inch) Rectangular Pan, or 3 (10–12” ) Round Loaves

Measure and assemble your flour, oil, salt, yeast, and water.

Instruction 1

Add everything but the water into a large bowl and stir.

Instruction 2

Add half the water and stir.

Instruction 3

Continue to add water until the dough begins to come together into a shaggy ball.

Instruction 4

Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.Knead for about 5 minutes, or until the dough is smooth and pliant.

Instruction 5

Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.

Instruction 6

Cover your bowl with plastic wrap and place in a warm spot to rise. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.

Instruction 7

You can see how pillowy and soft the dough becomes.

Instruction 8

To make a large rectangular focaccia, lightly oil a 13 X 9 inch baking sheet with sides.

Instruction 9

Dump your risen dough into the pan punching it down to deflate it.

Instruction 10

Use your fingers to push and press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for another 20 or 30 minutes or until the dough dimples when pushed with your fingertip.

Instruction 11

Use the tips of your fingers to dimple the entire top of the focaccia. Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.

Instruction 12

Sprinkle coarse sea salt over the top of your focaccia and then let it sit and rise for another 15 minutes while you preheat your oven to 425°F.

Instruction 13

Bake for 20 to 25 minutes until golden brown. Cool to room temperature before slicing.

Instruction 14

Divide your ball of dough after the first rise into three equal parts. Weigh these balls 400g (About 14 oz.) each.

To make round loaves,

Take one ball art a time and use your hands to begin to press into a flat disc.

Sprinkle cornmeal over three baking sheets.

Place each round on a prepared baking sheet, cover with kitchen towels and let rise for 20 to 30 minutes until soft.

Use the heel of your hand pushing from the center out, turning the circle of dough as you go until you create a circle about 12 inches across.

Dimple the dough with fingers, drizzle with olive oil, sprinkle with sea salt, and add any additional toppings you prefer.

Let prepared dough sit and rise for another 15 minutes while you preheat your oven to 425°F. Bake for about 20 minutes until golden brown. Cool to room temperature before slicing.

Three different focaccia breads made from one basic dough recipe.

THANK YOU !

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