Homemade Focaccia Bread from Food Swap

• Vegetarian

• Baking & Spices

  • 1 package Active dry yeast
  • 4 cups Bread flour
  • 2 tbsp Olive oil plus more for the pan and brushing on the dough
  • 2 tsp Salt
  • 1 Sea salt, flaky
  • 1 tsp Sugar

• Liquids

  • 5 1/2 cups Water

Found on healthyslowcooking.com

Description

Ingredients

• 1 package (21/4teaspoons) active dry yeast
• 11/2 cups warm water, between 110 and 115°F (43-46° C)
• 4 cups bread flour
• 2 tablespoons olive oil plus more for the pan and brushing on the dough
• 2 teaspoons salt
• 1 teaspoon sugar
• Flaky sea salt

Directions

• Dissolve the yeast in the warm water until it blooms, about 10 minutes. (If the yeast fails to bloom, discard and start again with new yeast.)
• Combine the flour, oil, salt, and sugar in the bowl of a standing mixer. Add the water with the yeast.
• Beat the mixture with the paddle attachment just until the dough comes together, about 45 seconds.
• Switch to the dough hook and knead until the dough is smooth and elastic, about 10 minutes. (You can also knead the dough by hand.)
• Grease a bowl with oil and place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap and place it in a warm spot until the dough has doubled in size, about 90 minutes.
• Punch down the dough and knead it a few times to expel any gas. Return the dough to the bowl, cover again, and allow to rise in a warm place until doubled in size again, about 40 minutes.
• Coat the bottom of a half-sheet pan with olive oil and sprinkle with flaky sea salt. If adding toppings, such as chopped herbs, olives, or sliced tomatoes, do so now.
• Preheat the oven to 450° F (230° C). Cover the focaccia loosely with a clean tea towel and allow to rise until puffy, about 25 minutes.
• Prior to baking, poke the focaccia all over with your fingers to make small indentations. Bake the focaccia for 20 to 25 minutes or until golden and crusty.
• Trim the edges and cut the loaf in half. Cut each half into 1-inch slabs, approximately 10 slices per half.

Nutrition