Crispy Focaccia
Prep time: 1h30
Cook time: 30 minutes
Yields: One 9x13 pan
Author: Ireland Lindsay
Ingredients:
For the focaccia:
5g active dry yeast
345g water, at around 100F
300g bread flour
155g all-purpose flour
6g kosher salt, I used blue diamond
25g olive oil
For the salt brine:
45g water
7g Diamond Crystal kosher salt
FOR THE FOCACCIA:
TO start, combine yeast and warm water* into a large bowl, let the yeast bloom for 2 minutes or until dissolved.
*Don’t let the water exceed 105F or the hot temperature will kill the yeast.
INTO a stand mixer fitted with the dough hook add in the flour and salt* and mix for 1 minute or until fully combined. Once yeast has bloomed and shows a few signs of activity, add into the dry ingredients alongside the olive oil. Continue mixing for 3-5 minutes or the dough just comes together, it will still look a little shaggy with bits of flour unincorporated. At this point, start the kneading process, to do this continue to mix for an additional 12-15 minutes.
*I used diamond kosher, which is a super low on the intensity scale, if you have Morton’s or something similar feel free to tone down the amount to your taste.
THE long mix or “knead” time helps the dough develop gluten and create structure within the dough. You’ll know you’ve mixed for long enough when the dough becomes tacky and appears quite elastic.
PLACE into a greased bowl, cover and let rise until doubled in size- around 1 hour. Throughout the rising process, we’re going to perform a series of 3 stretch and folds, you’ll see this technique done frequently with artisan breads like sourdough. The aim is to help further develop gluten. 3 stretch and folds within a 60-minute period is 1 stretch and fold every 20 minutes, so feel free to set your timer accordingly.
TO perform stretch and folds first wet your hands with water to avoid the dough sticking to you (do this as much as you need). Try to visualize your bowl as a square, noting the 4 sides. Take your hands and reach down into the center of the bowl along the east and west sides of the dough. Wrap your hands under the dough, pick your hands stretching and wiggling the dough into the air as far as it’ll go without breaking, then let the dough fall back onto itself. Turn the bowl 90 degrees and perform 3 more “turns” till you’ve made it completely around to the side you started with- 360 degrees, all 4 sides.
CONGRATS dude, you just performed an artisan bread technique! Perform the 2 remaining stretch and folds, with 20 minutes in between each, for a grand total 60 minutes.
ONCE you’ve finished your stretch and folds prepare a 9x13 inch baking sheet with a liberal pour of olive oil. Your fully risen dough should’ve doubled in size, appear wobbly and have large pockets of air. Carefully, transfer the risen dough onto the baking sheet and as evenly as possible begin spread the dough out to the corners, due to the nature of this dough, you will not get it to the edge the first time.
THE dough will spring back, that’s the nature of it. Cover with oiled cling wrap and let it rest 10 minutes covered then try again. At this time, make the salt brine.
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POUR the salt brine over the surface of the dough, and carefully guide the dough to the edge of the pan. Then, taking your knuckles lightly dimple the dough all over pressing in all the way to the bottom. Cover with oiled cling film and let rise for 15-30 minutes.
Preheat oven to 400°F.
ONCE risen, top with fresh rosemary, or toppings of your choice, and bake for 25-30 minutes or until the sides begin to brown and the top is just golden.
LET rest for 5 minutes before transferring to wire rack to cool. Cut with kitchen shears or a serrated knife. Enjoy, best eaten day of.
STORE in airtight container for up to 3 days. I recommend toasting it after day 1 before eating to crisp it back up!
FOR THE SALT BRINE:
COMBINE water and salt then stir till dissolved. Set aside.
Recipe by @IreBakes
