Hello All, Welcome to my Blog where I feature Foodie Places, Recipes from plant based options, baked goods, and international Gastronomy. Allow us to dive into the Culinary world together in this blog where I feature an amazing herbed Focaccia bread!
The bread I feature in this Focaccia recipe is test and trial until just right! I actually made this recipe on a boat funnily enough. When you’re out at sea and have no reception, you are bound to follow your intuition and own expertise underway. Indeed, no internet is going to help you here! With that said, much experimentation was done to perfect this Focaccia. It was worth the effort!
Tips and Tricks
- To increase yeast activition, add some sugar. Sugar activates yeast by providing it with a food source. The yeast consumes it to produce carbon dioxide gas and alcohol through a process called fermentation during Focaccia baking.
- Gradually add your water in, not all at once. This can disturb the mixing process for making the best Focaccia bread.
- Once your dough is clean from the edges of the bowl, that’s how you know it’s completed the mixing process. This signals it’s ready to become delicious Focaccia.
- Heating your oven above the recommended baking temp by 25 F sometimes is vital, especially for baking a perfect Focaccia. Escaped air can cool down the temp and not bake properly. Therefore, there is no preventative measure then heating it required for what’s recommended, particularly for perfectly baked bread like Focaccia.
Yield- 2 Medium Pans Baking Time 40 Minutes
Prep- 4 Hours Servings– 50
| Ingredients | Recipe |
– All Purpose Flour 8 LBS -Active dry yeast – 3 TBSP -Water- 1 Quart -Sugar- 2 TSP -Olive Oil- 2 Cups -Italian Seasoning Toppings -cherry tomatoes -black olives -parmesan -Option- demi glace | Prep Oven to 350 -Use 1 cup of water at 95 F to activate the yeast. – add your dry ingredients to the bowl (flour, Salt, Seasonings) gradually add your olive oil and water at low speed. -Mix for 1 minute -add your activated yeast – mix at medium speed until dough is condensed into one ball, perfect for making a type of Italian bread, such as Focaccia. Kneading the dough -on a flat surface sprinkle some flour -Place dough on the surface and wrap each corner (4) to the center and press, flip and repeat for 5 minutes -this process helps air release to aid in more proofing in the next process -Proofing -spray oil around a deep container. -place dough into container, spray with oil more on surface -place cloth over and locate to a dark environment. -Leave to proof for four hours Baking -take dough out of bowl and using a bench scraper split in half, -evenly distribute dough across two pans -press fingerprints across dough -spray olive oil over – bake at 350 for 30 minutes, – take out your bread, add your garnishes and seasonings for for the last 10 minutes. this is to prevent burning! – your bread is finished, allow to cool and add some parmesan and Demi glaze over! chefs kiss! |