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Posted: October 28, 2016
Recipe by: Granny Smith
Source: The Bread Baker’s Apprentice
American foccacia is almost nothing like its Italian predecessor. Italian foccacia has a much thicker crust and similar in many ways to a Neapolitan pizza crust. Peter Reinhart, a bread purist and author of the cookbook, wants to bring back the traditions of original Italian foccacia with this recipe.
Yields
One 12 x 17-inch Foccacia

Ingredients:

  • 5 c. (22.5 ounces) high gluten or bread flour
  • 2 tsp. (0.5 ounce) salt
  • 2 tsp. (0.22 ounce) instant yeast
  • 6 tbsp. (3 ounces) olive oil
  • 2 c. (16 ounces) room temperature water
  • 1/4 to 1/2 c. herb oil

Directions:

  1. 1. Stir flour, salt, and yeast in a mixing bowl or the bowl of an electric mixer. Add oil and water, then mix with a with a metal spoon until ingredients form a sticky ball.
  2. 2. Mix in a mixer, taking care to reverse the direction every once and awhile to further develop the gluten. Mix for 5-7 minutes or until the dough is smooth and all ingredients are evenly distributed. Dough should easily come off the sides of the bowl, but stick to the bottom. Add more flour as needed to thicken the dough or to make it less sticky.
  3. 3. Sprinkle about a 6-inch square of flour onto your counter. Transfer dough onto the flour and dust the dough with more flour.
  4. 4. Shape dough into a rectangle and let it sit for 5 minutes to relax.
  5. 5. Flour your hands and stretch the dough to twice its original size. Fold the dough letter style to return it to its original shape. Mist with spray oil and sprinkle with flour. Cover loosely with plastic wrap. Let rest for 30 minutes.
  6. 6. Stretch dough, mist with spray oil, return to original shape, cover loosely with plastic wrap, let rest for 30 minutes.
  7. 7. Repeat step 6.
  8. 8. Let dough rise on the counter for 1 hour. The dough does not necessarily need to double in size.
  9. 9. Line 12 x 16 inch baking pan with parchment paper. Shape and pan the dough.
  10. 10. Loosely cover with plastic wrap. Refrigerate overnight and up to 3 days.
  11. 11. Remove pan from refrigerator 3 hours before baking. Drizzle herb oil over the top and dimple it in. The dough will absorb the oil, even if it looks like a lot. The dough should fill the pan with about a thickness of 1/2 inch. Add any pre-proof toppings you desire.
  12. 12. Cover pan with plastic wrap and proof at room temperature for 3 hours until the dough doubles in size to a thickness of about 1 inch.
  13. 13. Preheat oven to 500°F
  14. 14. Place pan in the oven and lower temperature to 450°F and bake for 10 minutes.
  15. 15. Rotate 180° and bake for another 5 - 10 minutes or until the bread turns a golden brown.
  16. 16. If you are adding any during bake toppings, add them now. Bake another 5 minutes. Internal temperature should be above 200°F. If you are using cheese, it should melt but not burn.
  17. 17. Remove pan from oven and immediately transfer foccacia out of the pan and onto a cooling rack.
  18. 18. Cool foccacia for at least 20 minutes before slicing or serving.

Images:

Focaccia Bread
Focaccia Bread
Focaccia Bread
Focaccia Bread
Focaccia Bread

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Focaccia Bread

Source: The Bread Baker’s Apprentice

  • Yields
    One 12 x 17-inch Foccacia

Description

"American foccacia is almost nothing like its Italian predecessor. Italian foccacia has a much thicker crust and similar in many ways to a Neapolitan pizza crust. Peter Reinhart, a bread purist and author of the cookbook, wants to bring back the traditions of original Italian foccacia with this recipe."

Ingredients

  • 5 c. (22.5 ounces) high gluten or bread flour
  • 2 tsp. (0.5 ounce) salt
  • 2 tsp. (0.22 ounce) instant yeast
  • 6 tbsp. (3 ounces) olive oil
  • 2 c. (16 ounces) room temperature water
  • 1/4 to 1/2 c. herb oil

Directions

  1. 1. Stir flour, salt, and yeast in a mixing bowl or the bowl of an electric mixer. Add oil and water, then mix with a with a metal spoon until ingredients form a sticky ball.
  2. 2. Mix in a mixer, taking care to reverse the direction every once and awhile to further develop the gluten. Mix for 5-7 minutes or until the dough is smooth and all ingredients are evenly distributed. Dough should easily come off the sides of the bowl, but stick to the bottom. Add more flour as needed to thicken the dough or to make it less sticky.
  3. 3. Sprinkle about a 6-inch square of flour onto your counter. Transfer dough onto the flour and dust the dough with more flour.
  4. 4. Shape dough into a rectangle and let it sit for 5 minutes to relax.
  5. 5. Flour your hands and stretch the dough to twice its original size. Fold the dough letter style to return it to its original shape. Mist with spray oil and sprinkle with flour. Cover loosely with plastic wrap. Let rest for 30 minutes.
  6. 6. Stretch dough, mist with spray oil, return to original shape, cover loosely with plastic wrap, let rest for 30 minutes.
  7. 7. Repeat step 6.
  8. 8. Let dough rise on the counter for 1 hour. The dough does not necessarily need to double in size.
  9. 9. Line 12 x 16 inch baking pan with parchment paper. Shape and pan the dough.
  10. 10. Loosely cover with plastic wrap. Refrigerate overnight and up to 3 days.
  11. 11. Remove pan from refrigerator 3 hours before baking. Drizzle herb oil over the top and dimple it in. The dough will absorb the oil, even if it looks like a lot. The dough should fill the pan with about a thickness of 1/2 inch. Add any pre-proof toppings you desire.
  12. 12. Cover pan with plastic wrap and proof at room temperature for 3 hours until the dough doubles in size to a thickness of about 1 inch.
  13. 13. Preheat oven to 500°F
  14. 14. Place pan in the oven and lower temperature to 450°F and bake for 10 minutes.
  15. 15. Rotate 180° and bake for another 5 - 10 minutes or until the bread turns a golden brown.
  16. 16. If you are adding any during bake toppings, add them now. Bake another 5 minutes. Internal temperature should be above 200°F. If you are using cheese, it should melt but not burn.
  17. 17. Remove pan from oven and immediately transfer foccacia out of the pan and onto a cooling rack.
  18. 18. Cool foccacia for at least 20 minutes before slicing or serving.
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