Thin & Crispy Focaccia
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Focaccia. It’s light, crisp, and soaked in olive oil.
While baking is often associated with sweet things I think that baking is really about your state of mind. It encapsulates so much more than sweets, it can be biscuits, savory pies and even focaccia. I personally like my Focaccia on the thinner side so for this recipe I recommend a 12x17 inch pan. There’s a plethora of things that make this recipe unique, I tested a few different techniques and came upon 3 that make or break your finished bread.
Double rise. Almost anything that involves active dry yeast will direct you to do the rising in 2 different stages. When handling the dough air can easily get knocked out so by doing the rises in 2 main parts this gives your end result a super fluffy, yet tender texture. Stretch and folds. When working with bread often times we want to develop as much gluten as possible, why? Gluten equals texture, gluten equals flavor, gluten equals everything. By performing a set of stretch and folds this develops the maximum amount of gluten resulting in a truly unique focaccia. Lastly, but def not least- Salt brine. For me, texture was never the issue i’ve always wondered how to get a flavorful focaccia. While watching Samin Nosrat’s show she mentioned something i’d never seen before, a salt brine. A
Thin & Crispy Focaccia
Prep time: 1h30
Cook time: 30 minutes
Yields: one 12x17 pan
Author: Ireland Lindsay
Ingredients:
For the focaccia:
4g active-dry yeast
343g water, at around 100F
456g bread flour
6g kosher salt, I used blue diamond
55g olive oil
For the infused oil:
20g olive oil
2 cloves garlic
1 sprig of rosemary
For the salt brine:
70g of water, room temp
4g kosher salt
FOR THE FOCACCIA:
TO start, combine yeast and warmed water* into the bowl of a stand mixer, 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.
ONCE yeast has bloomed and shows a few signs of activity, add in the flour and mix with the dough hook attachment for 1 minute or until the dough just comes together. It will still look a little shaggy with bits of flour unincorporated, at this point at in kosher salt* and continue to mix for an additional 12-15 minutes. 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, sticks to the edges of the bowl, and appears quite elastic.
*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.
IN a separate bowl, pour half the olive oil and spread around edges, using a bench scraper transfer dough to oiled bowl. The dough will be super sticky and almost unworkable with your hands, this is why I use a bench scraper.
COVER and let rise until doubled in size- around 1 hour. While your focaccia is rising, this is a great time to make the infused oil for the top.
ONCE your dough has doubled in size, we’re now going to perform a series of stretch and folds, you’ll see this technique done a lot with artisan breads like sourdough the aim is to help further develop gluten.
TO perform stretch and folds first wet your hands with olive oil to avoid the dough sticking to you, take your hands and reach down into the center of the bowl wrapping 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 2 more stretch and folds till you’ve made it completely around to the side you started with- 360 degrees.
ONCE you’ve finished your stretch and folds prepare a 12x17 inch baking sheet with the remaining olive oil. Transfer the prepped dough onto the baking sheet and as evenly as possible begin spread the dough out to the corners, 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.
ONCE your dough has reached the corners, cover with oiled cling film and let rise for 45 minutes or until it nearly reaches the top of the pan. While it’s rising this is a great time to make the salt brine.
ONCE your dough has fully risen, Preheat oven to 350F.
POUR infused olive oil over the top of your dough and spread evenly. Then, taking your fingers lightly dimple the dough all over pressing in all the way to the bottom. Pour on salt brine and bake for 30 minutes or until the top is just turning in color and the oil has soaked up.
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 INFUSED OIL:
TO make the oil thinly slice 2 cloves of garlic, bruise 1 sprig of rosemary*, then combine the 2 with the oil. Cover and set aside.
*Bruising the rosemary will bring out the aromas and enhance the flavors.
FOR THE SALT BRINE:
COMBINE water and salt then stir till dissolved. Set aside
Recipe by @IreBakes
