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This formula is very close to the one that I use often. I have never added the garlic (but will now), but often add bit of dried cracked chilies with the basil.
I love this, thanks for posting!
 Foccacia ingredients. |
 Combine yeast with 5 ounces of water heated to 100^ and whisk to combine. |
 Bubbles will form to validate yeast is alive and active. |
 Combine remaining water at room temperature and half the flour. |
 Mix to combine ingredients. |
 Add salt, sugar, olive oil, basil and garlic. Mix to combine ingredients. |
 Add remaining flour. |
 Knead with a dough hook until elastic and dough pulls away from bowl. Make adjustments to flour and water as needed. |
 Transfer kneaded dough to an oiled container and refrigerate overnight. |
 Dough wil have tripled in volume by the following morning. |
 Punch dough down and proof again at 85^. |
 Proof until double in volume. This rise will take longer as the dough is cold from refrigeration. |
 Place final proofed dough a lined half sheet pan. Spread out on pan completely. I used a sheet pan extender. Use two sheets instead if you want a thinner loaf. |
 Cover and proof until double. About an hour. Dough is fully proofed when an indentation with your finger does not bounce back. Add toppings or dimple and oil now if desired. |
 Bake at 375^ about 24 minutes or until done. |
 Dough is done at 200^ internal temperature or when thumped it sounds hollow. Cool baked bread on cooling rack. |
 This is a great bread for dipping into oil, balsamic, fresh herbs, etc. with an Italian meal. |
 Mega Garlic Basil Foccacia. |
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This Foccacia bread is adapted from a recipe made at the California Culinary Academy at a "Weekends At The Academy" class that I took 17 years ago. This course was on Pizza & Flatbreads. We made four different breads all of which are excellent. Sadly they no longer offer these classes for the home chef; they were great fun and an excellent way to learn from accredited chef instructors at the CCA in San Francisco.
I used a slow rise overnight in the refrigerator which we did not do in the course. If you are not inclined to wait this long a standard two rise method will work. The slow rise adds a bit of depth to the final product. I also added dried basil and granulated garlic. I kept the dough a bit more moist and used a bit more yeast than we did in the class. I elected to make one MEGA Foccacia sheet as I want to use the bread for Paninni and Sandwiches as well. In the class we made two loaves in 12x18 half sheet pans which works fine if you want less thickness.
You can top the final proofed dough with toppings of your choice. You can also dimple and drizzle with olive oil and sprinkle with sea salt before goiing into the oven. I opted not to do any of this as my intent for final product was a bit unconventional. This makes a lot of bread. Fortunately both the dough and the baked bread freeze well. It makes a great dipping bread for olive oil, reduced balsamic, fresh chopped herbs, etc. with an Italian meal.
I try to use weight rather than volume measurements for main ingredients when baking if possible. I have included both methods of measure for those who may not want to scale ingredients.
Nothing like the smell of freshly cooked bread coming out of the oven.
Ingredientes
- 21 oz water
- 3/4 oz active dry yeast (4 1/2 tsp)
- 1/2 oz sugar (2 1/2 tsp)
- 4 oz olive oil
- 3/4 oz salt (3 tsp)
- 2 lb bread flour (6 cups)
- 1 Tbs Basil, dried
- 1 Tbs garlic, dry granulated
Direcciones
- Heat 5 ounces of water to 100^, mix yeast into water allow to dissolve 5-10 minutes until bubbles form. Combine the remaining water at room temperature.
- Add half the flour and stir to combine.
- Add the sugar, salt, oilive oil, basil and garlic.
- Add the remaining flour. Use a mixer with dough hook on low speed to gather ingredients together. Increase speed to medium and knead for about 8-10 minutes until dough is elastic and pulls away from the bowl. You may need t make adjustments with flour or water to achive desired consistency.
- Place knead dough in a large oiled container and refrigerate overnight for the slow rise. If you don't want to slow rise use a standard two rise method.
- The following day punch down dough from the regrigerator and let rise again at 85^ for about 2 hours or until double in volume. This rise will take longer as the dough is cold from refrigeration.
- For the final proofing spread dough into silpat or parchment lined sheet pan (one or two) depending on number of loaves you want. Cover and let proof until doubled. About an hour at 85^. Dough is fully proofed when an indentation made with your finger does not spring back.
- Now is the time for dimpling, and oil or toppings if you want them. Bake at 375^ for 24 minutes or until internal temperature is 200^ or when thumped the bread sounds hollow.
- Cool completely on a rack. before cutting and serviing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 24 servings | |
| Calories 184 | |
| Calories from Fat 47 | 26% |
| Total Fat 5.4g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 346mg | 14% |
| Potassium 60mg | 2% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.71g | 0% |
| Protein 4.9g | 8% |
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