About the Recipe
This delicious Focaccia dough recipe will be requested by all of your guests after tasting it.
Ingredients
Poolish
310 g bread flour
310 g water
mix and leave it to rest over night
Focaccia dough
575 g Bread flour
360 g Water
4 g Active dry yeast
9 g Salt
620 g Bread Poolish
Preparation
Step 01
Poolish
You need to make bread poolish at least a day in advance. You can make a poolish with equal parts of bread flour and water mixed together and leave out for at least 24 hours until fermented. for this recipe you can mix 310 g bread flour and 310 g water together and leave it in room temp for at least 24 hours
Step 02
Mix yeast with 1/4 cup of room temp water and leave it aside for a few minutes. Then, in a stand electric mixer with dough hook attachment mix poolish, bread flour, water, sugar, salt and yeast together on speed 1 for about 4 minutes. then increase the speed to 2 and continue mixing for about 8 more minutes.
Step 03
Put the dough into a sheet pan with olive oil well spread and let it rest for 30 minutes.
Step 04
stretch and fold the dough bringing all 4 sides to the middle. do this for 4 times resting 30 minutes in between for each time
Step 05
In the final stretch spread the dough about the size of a half sheet pan and let it proof for about 30 minutes and bake it at 415 F for about 20- 25 minutes until golden brown on top.
Before you put that bad boy in the oven, sprinkle some grated parmesan, grated mozzarella cheese and basil leaves and some slices of tomato or some chopped sundried tomato. I would recommend using sun dried tomato as the fresh tomato releases a lot of juice into the bread.
Even you can put cut dough pieces into half sphere flexi molds and let them proof and bake you will get focaccia balls Â
to serve slice into thin slices and sprinkle some chopped fresh herbs with olive oil on the side