I have been putting off making focaccia for so long since I knew that my impatience could not handle the long rising time. I drew up as much patience as I could from my body and told myself that if I waited long enough, I could recreate those satisfying videos of people poking into the fluffiest dough and hear the beautifully golden crisp crust of the bread as I slowly slice into it. Keeping these in mind, I was able to see my focaccia baking dreams come to fruition. What should I make next to challenge my patience? Perhaps sourdough?
Recipe
Yields 8-10 servings
Ingredients
Sponge
60 grams or ½ cup all-purpose flour
60 mL or ⅓ cup water, room temperature
¼ teaspoon instant yeast
Dough
Sponge
300 grams or 2 ½ cup all-purpose flour
300 mL or 1 ¼ cup water, room temperature
1 teaspoon instant yeast
½ teaspoon salt
120 mL or ½ cup olive oil
¼ cup rosemary
Procedure
Sponge
Mix all the ingredients together, cover with plastic wrap, and let it sit for 8 hours.
Dough
Using the electric stand mixer with the dough hook attachment, mix the sponge, all-purpose flour, water, And yeast together until it can be stretched into a windowpane without it tearing.
Knead the salt into the dough.
Roll it into a ball. Coat the bowl and dough with olive oil.
Place the dough back into the bowl, cover it with plastic wrap or a towel and let it rise for 45 minutes.
Coat a 9” x 12” pan with olive oil.
Place the dough into the pan and slowly stretch it out until it fits.
Drizzle it with more olive oil and poke holes into it with your fingers.
Let it rise for another 45 minutes
Preheat the oven to 400℉.
Once the dough has doubled in size, drizzle more olive oil on top and sprinkle on the rosemary. Poke the dough a few more times.
Bake it for 25 minutes.
Let it cool before slicing.
Serve with olive oil, salt, and balsamic vinegar, and enjoy!
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