Focaccia Bread Recipe Demonstration - Joyofbaking.com

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

In a stand mixer, combine 1 and 3/4 cups cold filtered water, 5 tablespoons light olive oil, 4 cups unbleached bread flour, 1 cup unbleached all-purpose flour, 1 teaspoon saf red instant yeast, 2 teaspoons fine kosher salt, and 1/4 cup finely grated parmesan cheese.

Use the dough hook to knead the mixture on first speed for about 9 minutes until the dough is soft, elastic, and sticky.

Oil a large bowl with olive oil or a flavorless oil and place the dough inside, flipping it to coat the top with oil.

Cover the bowl with plastic wrap and let it proof for 1 hour at room temperature (about 74°F or 23°C).

After 1 hour, stretch the dough by pulling and turning the bowl 180 degrees, repeating this process to strengthen the dough, then cover and proof for another hour.

After the second proof, prepare a 10 by 15 inch baking pan by generously oiling it with olive oil.

Transfer the dough to the pan, pressing it down to fill the pan evenly. If the dough is too elastic, let it relax for a few minutes before stretching.

Cover the dough loosely with oiled plastic wrap and let it proof for about 1 to 1.25 hours until soft and puffy.

Preheat the oven to 425°F (220°C).

Dimple the top of the dough by poking holes spaced about 2 inches apart using lightly oiled fingers.

Generously drizzle or brush the top of the dough with 2 to 3 tablespoons of extra virgin olive oil.

Sprinkle 1/3 cup of freshly grated parmesan cheese and fresh rosemary on top of the dough.

Bake the focaccia in the preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens