AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps

focaccia is great if you're wandering into the world of bread making this video breaks down my recipe step by step so it's easy to understand and it produces a great loaf of bread I seriously think focaccia is the gateway to the world of bread baking for a few reasons one because traditional focaccia does not use a pre ferment or a starter it's just a straight dough you add your flour your yeast water salt and olive oil you mix it all together boom you're done - because focaccia is baked in a pan so you don't need any extensive knowledge of dough shaping none of that's required three it's a wetter dough so it doesn't require as much needing in fact I barely need my dough at all rather I use a series of folds which I will discuss later in the video for focaccia is the type of bread where it's perfectly acceptable to top it with whatever you want in this recipe I'm gonna use fresh rosemary some garlic confit and some coarse sea salt but when you make this just top it with whatever you want okay to kick things off grab a large bowl into it add 600 grams or four and a half cups of all-purpose flour and a quarter teaspoon of dry active yeast give everything a quick stir to distribute the yeast evenly and make sure to leave a well in the center of the flour that'll be for the liquids now go ahead and set those ingredients aside and grab another bowl add 450 grams of warm water and by warm I mean shoot for a target temp around a hundred and two hundred and five degrees Fahrenheit too hot and you'll kill the yeast but if the water is too cold then the easte won't really activate finish this step by adding the sea salt and then give the ball a quick stir to help it dissolve now pour the warm salted water into the bowl with your flour mixture then drizzle in two tablespoons of extra-virgin olive oil use your hands to stir the mixture together if you happen to have a stand mixer that'll work too just strap on that dough hook and off you go but sometimes it's good to get your hands dirty so that's the approach today okay at first the dough's gonna feel and look kind of shaggy but after a minute or so of mixing it'll come together to form what will seem like a pretty wet dough see how I'm kind of pinching the dough with my index finger and thumb this is a great technique to incorporate ingredients without actually needing or handling the dough too much okay now that we have everything evenly mixed together it's time to transfer the dough to a lightly greased large mixing bowl a plastic bench scraper with rounded corners on one side is the perfect tool for this step so go pick one up they only cost a couple bucks the hydration percentage for this dough is about 75% that's considered fairly wet so it can be tough to handle if you try to knead it so in lieu of kneading I use a series of folds which introduce air into the dough it also helps to create gluten which will give the dough great structure grab a quarter to a third of the dough from underneath lift up and stretch it until the dough resists fold it over onto itself and press down a bit to secure the dough in place do this three or four times until you've completed a full turn now cover the bowl with a wet towel and let the dough rest for about 20 minutes then repeat the entire folding process three or four more times the dough's ready when it's smooth and silky and has some resistance when you poke it now cover the bowl tightly with some plastic film because we need to let the focaccia dough rest and ferment as a single mass this will be our first rise and it's easily one of the most important steps in bread making once you have the bowl sealed put it aside until the dough has doubled in size I'm doing an overnight bulk fermentation in my refrigerator now remember we're not using a starter or a pre firm in here so that additional fermentation time is going to help develop more flavor in the dough gluten will continue to form overnight as well so that combined with the folding technique that should give us enough structure in the dough to support it for the second rise I usually make focaccia dough at night right after dinner then I pull it from the fridge the following morning this is what the dough should look like it should have risen overnight but the dough is still strong enough that it'll resist if you give it a few pokes prepare a baking pan by greasing it with a tablespoon or so of extra-virgin olive oil a 9 by 13 inch pan is the perfect size for this recipe it's actually the same exact pan that I use for my Detroit style pan pizza so if you're curious about that recipe I'll leave a link in the upper right-hand side of this video ok if you have a dough scraper grab it because you got to transfer that focaccia dough from the bowl to the pan you just lathered in olive oil gently press the dough and stretch it into each corner of the rectangular pan if the dough's too tacky and it's sticking to your hands just wet your fingers a bit that should solve the problem and occasionally I find that the dough can be stubborn and it just doesn't want to make it to each corner so don't force it spread the dough out as much as you can without fighting it then cover the pan and try again in 10 minutes or so next cover the pan with a damp towel or some plastic film whatever you prefer and leave it to rise a second time ideally the ambient temp should be somewhere between 80 and 90 degrees Fahrenheit and it turns out that an oven with the light left on is the perfect environment for proofing bread dough the second proof is important for a few reasons one because it gives the yeast a second chance to produce more gas which will improve the crumb in the focaccia and two it allows the gluten to stretch out a little bit more which will trap those gases and keep the dough from collapsing as it rises pull the dough after it's been proofing for about an hour you should have risen but not quite doubled in height then fill a bowl with some water and have it at the ready then dip your fingers and begin dimpling the focaccia dough press straight down to the bottom of the pan don't be shy with this and work from one end of the pan to the other you can actually deflate the focaccia dough if you're not careful here so keep dipping your fingers back into the water so that the dough doesn't stick to them take that damn towel and cover the dough again then stick the pan back into the oven and continue proofing the focaccia dough for another 45 minutes to an hour check it again and this point the dough should have risen enough so that it fills about half to two-thirds of the pan there should also be bubbles that are visible on the surface of the dough and if you shake the pan it should jiggle a bit we're almost ready to bake but first let's top the focaccia with a few delicious things I've picked some fresh rosemary leaves from their stems and I'm just gonna sprinkle them all around the surface of the dough from edge to edge I'm also gonna add some garlic confit now this sounds fancy but it's really not all I did was submerge garlic cloves in olive oil and I cook them over very very low heat for about 30 minutes until they're tender and that is it I added about 20 or so cloves here and I gently press them into the surface of the dough don't forget to add a hefty drizzle of that garlic infused oil as well oh and I almost forgot I always finish off each focaccia with a few fat pinches of coarse sea salt now bake your focaccia on the middle rack of a preheated 450 degree fahrenheit oven for about 15 to 20 minutes and when the internal temp hits 190 degrees you should have a bread that looks something like this carefully pop the bread out of the pan and onto a wire rack it'll be hard to resist but you're gonna want to let it cool off for just a few minutes while it's still warm though I like to drizzle some good extra virgin olive oil all over the top of the focaccia I mean the breads gonna soak it up but mmm it just makes it taste that much better all right I'm gonna cut the bread in half and take a look at the interior now if achacha should have a moist and airy crumb to it and the inside should be kind of springy there should be plenty of air holes throughout the bread and mine are typically smallish to meet him in size and that's fine no one's ever filed a complaint with me the bottom top and sides should be golden brown and a little crispy straight out of the oven now I've been staring at this focaccia for about an hour so it's time for a slice another splash of olive oil in a final pinch of salt and I am ready to dig in I hope I did a good job of explaining the focaccia making process to you if so hit me with a like and consider subscribing to my channel if you haven't already give any questions feel free to hit me in the comments below I will get back to you ASAP thanks so much guys have a good one [Music]

Channel: Kitchen & Craft

Views: 1,183,365

Rating: 4.9221759 out of 5

Keywords: make focaccia bread, AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps, kitchen and craft, recipe, focaccia bread, focaccia bread recipe, how to make focaccia bread, bread making, focaccia (dish), focaccia al rosmarino, focaccia recipe, easy bread recipe, how to make Focaccia, italian bread, italian focaccia, chef, focaccia bread bon appetit, bread recipe, homemade bread, how to make bread, cooking show, food, italian food, italian recipe, rosemary, baking, bake, how to

Id: -DmVedGWAnU

Length: 8min 41sec (521 seconds)

Published: Sun Feb 02 2020

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DOUGH INGREDIENTS
(makes one 9"x13" bread)
All-Purpose Flour, 600g (4 1/2 Cups)
Warm Water, 250g (2 Cups)
Coarse Sea Salt 6g (3/4 tsp.)
Extra Virgin Olive Oil, 20g (2 tbsp.)
Yeast. 1/4 tsp.

TOPPINGS
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed