AUTHENTIC ITALIAN FOCACCIA BREAD RECIPE – NONNA BOX
Provided by: Nonna Box
Total time: 75 minutes
Prep time: 35 minutes
Cook time: 40 minutes
|470 g flour|
|5 g dry beer yeast|
|16 g sugar|
|1 tbsp. salt|
|115 ml. extra virgin olive oil|
|230 ml water (at room temperature)|
|115 ml whole milk|
|1-2 Rosemary sprigs|
|1 tbsp. salt flakes|
|40 ml extra virgin olive oil|
- To prepare the focaccia bread, begin mixing together in a cup the yeast with sugar, then pour it in a larger mixing bowl, adding flour.
- Mix the milk with the water in another bowl.
- Stir it with a mixer, pouring the milk and water you mixed.
- Add oil and continue kneading, until the dough begins to take a little bit of consistency.
- Pour salt and continue kneading for 15 minutes more, until the dough is well-strung. As the dough will be moist, you will need a spatula to detach it from the hook of the mixer.
- Transfer the dough to your work surface, after you have sprinkled flour on it, to avoid getting stuck to the table. Knead it by hand a couple of times, trying to form a round composition.
- Pour the mixture into a bowl, cover it with plastic wrap and let it rise at room temperature, for about 2 hours. It is recommended to place it in an oven as it’s turned off, but with the lights on.
- Grease a baking pan (preferably a rectangular one), carefully brushing the entire surface.
- Along the edges, pour the mixture inside after letting it rise, and grease your hands, so that they won’t stick to the dough. Begin to straighten it with the fingertips, distributing it evenly, until it covers the entire surface and sides.
- As it’s a hydrated dough, if you don’t have enough to fill the entire mold, let it sit for a few minutes before continuing to stretch it.
- When finished, cover with plastic wrap and let rise for another hour in the oven turned off, but with the lights on. Once the waiting time is over, poke holes in the dough using the tips of your fingers covered in oil.
- Sprinkle it with oil, rosemary leaves and salt flakes.
- Your focaccia bread is ready to be baked in oven at 180 °C (356 F) for about 35-40 minutes, in the lower part. Check if ready by looking through the window of the oven, without opening it.
- Once done, remove it from the oven and enjoy it plain or stuffed!
Calories 807 kcal, CarbohydrateContent 95 g, ProteinContent 13 g, FatContent 40 g, SaturatedFatContent 6 g, CholesterolContent 2 mg, SodiumContent 2883 mg, FiberContent 3 g, SugarContent 5 g, ServingSize 1 serving
FOCACCIA BREAD RECIPE | BON APPÉTIT
Provided by: Claire Saffitz
Yield: Makes one 18×13″ pan
|6¼ cups bread flour (30 oz. or 850g)|
|2¼ tsp. active dry yeast (from one ¼-oz. packet)|
|Pinch of sugar|
|2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt|
|5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling|
|Flaky sea salt|
- Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover with cloth bowl cover. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
- Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
- Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
- Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
- Drizzle 2 Tbsp. oil over a 18×13″ sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax.
- Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5–10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24.
- Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450°.
- Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt.
- Bake focaccia until surface is deep golden brown all over, 25–35 minutes. Let cool in pan 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired.
Do Ahead: Focaccia can be baked 1 day ahead. Tightly wrap in plastic and store at room temperature.