Easy Focaccia - Two Ways

Prior to testing this recipe I’d never made focaccia before. I’d eaten plenty, but generally I strayed from yeasted recipes because I’m impatient. When the baking bug strikes I want immediate payoff, you know what I mean? Mixing, kneading, rising, more rising, baking . . . too long! This recipe finds a nice balance and the payoff is so worth it. All of the mixing/kneading happens in the mixer and after a quick rise and prep, it takes a nice nap in the fridge overnight and is ready to pull and bake the next day. The second rise in the refrigerator can be anywhere from 8-24 hours long, so it's easy to fit this bread into your busy schedule. Plus, before it bakes you get to poke a bunch of holes in it with your fingertips and that’s really fun!  I originally tested this recipe with our Organic Unbleached All Purpose Flour and our Organic Whole Wheat Pastry Flour. The pastry flour version had a nice nutty flavor but the low protein content affected the texture: it was flatter and dense, no nice airy pockets. I settled on our Organic Ivory Wheat Flour instead. It has a higher protein content but a nice nutty flavor from the whole grain. I baked an Ivory Wheat version and All Purpose version. You can see the differences here and choose either one, or maybe try a 50/50 mix and share your results. As you can see from the picture above, the AP version has a more open and random crumb structure. The Ivory Wheat version is darker in color because of the inclusion of bran and germ, and has a slightly smaller and more uniform crumb structure. The texture of the Ivory Wheat version was more dense and had a sweet/nutty taste from the whole grain flour. The AP version was light but with a really great crusty exterior. They are both great, but I would choose the AP version for future bakes. The texture was just right with a light flavor, which really allowed the flavor of the herbs and olive oil to shine through. A few notes before you get started: Use good olive oil. Do not sub in canola oil or coconut oil in this recipe. Olive oil is one of the main flavors of this bread and you use a full 1/2 cup in this recipe. The sugar is optional, but it really helps your yeast bloom and get movin' and groovin'. If you don't want to use sugar you could sub in maple syrup or honey instead. I specifically call for kosher salt in this recipe (I used Diamond Kosher). If you use table salt instead (but I don't suggest you do) you will need less. A nice seasoning of kosher salt on top adds another dimension of flavor and texture.

Easy Focaccia - Two Ways

Ingredients

• 6 cups Flour (either Organic Unbleached White All Purpose or Organic Ivory Wheat)
• 2 1/4 tsp Active Dry Yeast
• 3 cups Warm Water (divided)
• 1 Tbsp Sugar
• 1 Tbsp Kosher Salt + more for topping (Diamond Kosher brand is a staple in my kitchen)
• 1/2 cup Olive Oil (divided)

Optional add in ideas:

• Minced garlic, fresh/dried herbs, olives, slices onion, cheese.

Method

1. In the work bowl of a stand mixer fitted with a dough hook, add 1/2 cup warm water, sugar and yeast. Let sit for 10 minutes until foamy.
2. Add in flour and remaining 2 1/2 cups of water and mix on low (Speed 1 on a KitchenAid mixer) until all flour is incorporated.
3. Pause the mixer to scrape down the sides of the bowl, add 1 tablespoon kosher salt, then mix on medium (Speed 4) for 6 minutes.
4. At the 6 minute mark your dough will look very wet and sticky, like a thick batter (this is good). Transfer dough to a bowl rubbed with 2 tablespoons olive oil and cover. Let rise in warm place for 2 hours or until doubled in volume.
5. Transfer dough to an 18 x 13-inch sheet pan brushed with 2 tablespoons olive oil. Fold dough in half over itself. Rotate pan 90° and fold in half again. Gently press dough toward edges of pan to fill. If the dough keeps springing back into place, allow it to rest/relax for 10 minutes and try again.
6. Cover dough in plastic wrap and place in refrigerator for 8-24 hours.
7. When ready to bake, pull pan from refrigerator and let stand at room temperature for about an hour. Preheat oven to 450°F.
8. Cover dough with remaining 4 tablespoons olive oil, add toppings and sprinkle liberally with kosher salt.
9. With firm presses of your fingertips create dimples throughout the dough, pushing all the way to the bottom of the pan.
10. Bake for 25-30 minutes or until golden brown.

Enjoy! Serve warm along side a charcuterie board, slice for sandwiches, or add your favorite topping and enjoy like pizza.  

Tried it? Have questions? Let us know in the comments.