Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that’s easy to understand. The results are truly amazing.
600gr flour
300ml warm water (I reduced the water from original recipe)
8gr fresh yeast (1/4 teaspoon dry yeast)
Pinh of salt
1 tablespooon olive oil
Topping:
Garlic confit
Fresh rosemary
Coarse sea salt
- Mix water, yeast and salt.
- Add mixture and olive oil to flour and mix about 5-6 minutes. Dough should be sticky, don’t add too much flour.
- Transfer dough into a lightly olive oil mixing bowl. Wrap it and set aside for 20 minutes.
- After 20 minutes, hold th edough from one side stretch it and fold it over, Repeat ot for all four sides of the dough.Wrap it and set aside for 20 minutes, then repeat the same for 3 more times.
- After the 4th fold, warp the dough and rest it until doubled in size or put it in the fridge to proof overnight.
- Grease a baking pan with olive oil (9 x 13 inch). Transfer the dough from the bown to the pan. Stretch it with your fingers. If it gets sticky, wet your fingers.
- If the dough resists, cover it about 10 minutes and try it again.
- Wrap it and let it rise for another 1 hour.
- Dip your fingers into water and press your fingers into the dough, try not to deflate it. Keep dipping your fingers into the water not to let dough stick to your fingers.
- Wrap it and let it rise for another 1 hour (last proof).
- Prepare garlic confit by cooking about 10 garlic cloves and a tablespoon olive oil in low heat about 15 minutes. Let it cool.
- As last step before baking, sprinkle rosemary, add garlic confit, drizzle the garlic infused olive oil and sprinkle sea salt.
- Bake in 450°F / 230°C preheated oven for 20 minutes until it gets golden color.
- Let it rest and then cut into pieces.
Source: Kitchen & Craft
