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Receta Mega Garlic Basil Foccacia

de Bob Vincent
by Bob Vincent
Mega Garlic Basil Foccacia.

Foto actual de la receta

by Bob Vincent
Foccacia ingredients.
by Bob Vincent
Combine yeast with 5 ounces of water heated to 100^ and whisk to combine.
by Bob Vincent
Bubbles will form to validate yeast is alive and active.
by Bob Vincent
Combine remaining water at room temperature and half the flour.
by Bob Vincent
Mix to combine ingredients.
by Bob Vincent
Add salt, sugar, olive oil, basil and garlic. Mix to combine ingredients.
by Bob Vincent
Add remaining flour.
by Bob Vincent
Knead with a dough hook until elastic and dough pulls away from bowl. Make adjustments to flour and water as needed.
by Bob Vincent
Transfer kneaded dough to an oiled container and refrigerate overnight.
by Bob Vincent
Dough wil have tripled in volume by the following morning.
by Bob Vincent
Punch dough down and proof again at 85^.
by Bob Vincent
Proof until double in volume. This rise will take longer as the dough is cold from refrigeration.
by Bob Vincent
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.
by Bob Vincent
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.
by Bob Vincent
Bake at 375^ about 24 minutes or until done.
by Bob Vincent
Dough is done at 200^ internal temperature or when thumped it sounds hollow. Cool baked bread on cooling rack.
by Bob Vincent
This is a great bread for dipping into oil, balsamic, fresh herbs, etc. with an Italian meal.

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