Quick and dirty focaccia
Recipe video above. Thanks to an ultra-high 93% hydration dough based on the infamous NYT No Knead Artisan Bread, all you need to do is mix in a bowl and pour into a pan - no kneading, no folding, no touching the dough until it's time to dimple! The result is extraordinary - a golden, crisp crus
Foto: RecipeTin Eats
Bahan-bahan
- 2 cups (300g) bread flour ((or plain/all-purpose flour, Note 1))
- 1 1/8 tsp (3.5g) instant yeast ((aka rapid rise yeast) (Note 2))
- 3/4 tsp (4.5g) cooking salt / kosher salt ((-50% for table salt, + 50% for salt flakes))
- 1 cup + 2 tbsp (280 ml / 280g) very warm water ((1/3 cup boiling water then top up with cold tap water) (Note 3))
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp (heaped) sea salt flakes ((or regular salt, couple of pinches))
Langkah-langkah
-
Mix dry, then mix in water. Rise 2 hrs to double. Drizzle EVOO into pan, pour into pan, rise 45 min by 50%. Oil surface, very lightly dimple, sprinkle with salt flakes, bake 25 min at 220°C / 425°F (200°C fan).
-
Very sticky dough - Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula. Make a well in the centre, pour the warm water in then mix until you no longer see flour. It should be like a thick muffin batter - way too sticky and loose to knead.
-
Rise #1 (2 hrs) - Cover with cling wrap then put in a very warm place to rise for 2 hours or until doubled in volume (Note 4), or do Rise #1 in the fridge 24 - 48 hrs (Note 5).
-
Line pan - Use a 26.5 x 20 x 5cm (10.5 x 8 x 2") rectangle pan (metal, not glass or ceramic) or a 22cm/9″ square pan. Lightly grease with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch then press into the pan, ensuring you have overhang to lift the focaccia out later. (Note 6)
-
Dough in pan - Drizzle and spread 1/2 tablespoon of olive oil in the pan on the paper. Pour the dough batter in, then use 2 rubber spatulas to coax the dough out into the corners as best you can. Don't get too hung up on this, it will fill the pan as it rises.
-
Rise #2 (45 min) - Cover with a cutting board (or similar - flat - but make sure there's enough space for the dough to rise!! Note 6), then put in a very warm place for 45 minutes or until it rises by 50 - 70% (you should see some nice big bubbling on the surface). Halfway through, preheat oven.
-
Preheat the oven to 220°C / 425°F (200°C fan-forced) with the oven rack in the middle.
-
Drizzle 1 tbsp of olive oil across the surface. Rub a little oil on your fingertips then use your fingers to spread the oil lightly across the surface. (Note 6 for Toppings)
-
LIGHT dimpling - Use your fingers to LIGHTLY press dimples into the surface of the dough, only pressing down about 1cm/0.4" into the dough, not all the way down like traditional focaccia else you will deflate the dough.
-
Salt flakes - Sprinkle all over the surface.
-
Bake for 25 minutes, rotating the pan at the 15 minute mark, until the surface is deep golden.
-
Cool 10 minutes - Lift the focaccia out of the pan using the excess paper onto a cooling rack, then slide the paper out from underneath. Cool for 10 minutes then attack! Always best served warm.
-
Bread basket - I cut into 4cm / 1.5" wide strips then each into 2 pieces. Appetiser or to nibble on with drinks - I cut them into smaller pieces (generous) 2-bite pieces. In every scenario, it's accompanied with a good extra virgin olive oil for dipping, sometimes with a swirl of aged balsamic vinegar. Also makes excellent cheese toasties and sandwiches!
Memuat komentar...