Receta Mega Garlic Basil Foccacia

Mega Garlic Basil Foccacia.

Foto actual de la receta

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.

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