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Focaccia

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  • Serves: 6
  • Complexity: very easy
  • Origin: Baking
Focaccia

Ingredients

  • 5 cups unbleached high gluten or bread flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • 6 tablespoons ( 90 ml ) olive oil
  • 2 cups ( 480 – 500 g ) water @ room temperature
  • Herb oil

Directions

  1. Stir together flour, salt and yeast.
  2. Add the oil and water –first paddle hook and then dough hook once integrated - mix 5 – 7 minutes , or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl, but still stick to the bottom of the bowl.
  3. Sprinkle enough flour on the counter to make a bed about 6 inches square.
  4. Use a scraper dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Wait 5 minutes for the dough to relax. Coat your hands with flour and stretch the dough from each end to 2 x its size.
  5. Fold it, letter style, over itself to return it to a rectangular shape.
  6. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap or a clean dish towel.
  7. Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil , dust with flour and cover.
  8. Let rest for 30 minutes. Repeat one more time ( 3 x resting sessions )
  9. Allow the covered dough to ferment on the counter for one hour. It should swell, but not necessarily double in size.
  10. Line a baking tray with parchment paper ( silicone or baking paper ), drizzle it with ¼ cup of olive oil, and spread it with your hands or a brush to cover the paper on the tray.
  11. Lightly oil your hands, and using a plastic or metal pastry scraper, lift the dough gently off the counter and transfer it to the oiled baking tray, maintaining the rectangular shape as much as possible.
  12. Spoon ½ cup herb oil over the surface of the dough.
  13. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously – use only your fingertips to avoid tearing or ripping the dough. Try to keep the thickness as uniform - ± 12 mm( as possible across the surface.