In a large bowl or stand mixer, combine water, sugar and yeast and mix. After baking brush one more time with more extra virgin olive oil. Your email address will not be published. Remove from the oven and drizzle with additional rosemary olive oil, if desired (this is how I like it). The yeast should dissolve and be slightly foamy. Roll onto floured surface and knead until dough is smooth and just slightly tacky. Loosely cover with plastic wrap and place in a warm, non-drafty area until doubled in size, about 2 hours. The olive oil gives it a rich flavor and a moist, slightly dense bite. Beat on low speed for 20 seconds, then add 3 and 1/2 cups (440g) more flour. Increase the dough ingredients to 3 cups all-purpose flour and 1 cup very warm water. Please contact us to schedule your appointment. sunflower oil and 180-200 ml of warm water. Get the new Ottolenghi book when you subscribe! Step 1. Drizzle with remaining olive oil. Then, remove the wrap and try again. Cover it with a towel and let it rise for another hour. Now, its time to incorporate the yeast mixture into the dough. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes. Allergen Info Your email address will not be published. Come join us on this joyous culinary ride. Roll onto floured surface and knead until dough is smooth and just slightly tacky. This bread is great dipped into a dish of your best olive oil. Increase the speed to medium and continue mixing the dough for 5 minutes. Place the dough on the sheet pan, pulling and pressing it with your hands it to spread it across to fit the size of the pan. Rosemary Olive Oil, plus another 1/4+ cup for drizzling, 2 teaspoons kosher salt, or artisanal flaked sea salt, plus more for sprinkling. Preheat the oven to 375F degrees. Attach the dough attachment to your stand mixer. With the mixer still running, drizzle in 1/2 cup olive oil pouring against the inside of the bowl to prevent splashing. . Add 1 Tbsp olive oil and mix it in with your hands. Within 8 to 10 minutes, the yeast should be nice and foamy. Use your fingers to create holes all over the bread. Take the plastic off of the dough and gently use your hands to deflate the dough. Remove leaves from stems of Rosemary and roughly chop and spread evenly on dough. Keith's focaccia is pretty incredible, and it is surprisingly easy to make. So let us say, he has definitely perfected the art. This recipe takes a bit of a time commitment, but the results are truly phenomenal and we think worth every bit of time and effort. Oil a heavy baking sheet. 1 standard flat baking tray (non-stick) 1 large bowl Directions The Dough Add cold water into a large bowl then add the yeast. It just requires a few simple ingredients and a little patience (as you wait for the dough to rise). Step 3. We think focaccia is best served warm from the oven. Oil a clean bowl and transfer the dough to the oiled bowl. Stir in the olive oil, sugar, and salt. Dont let this throw you. Small handful fresh rosemary leaves 2 garlic cloves, thinly sliced Method Mix the flour, salt and sugar in a large bowl, and make a well in the centre. Your email address will not be published. Crack the eggs and separate into whites and yolks. Leave the dough in a warm place to rise for an hour and pre heat the oven to 425 F. Before placing the dough in the oven, brush with olive oil and sprinkle with the coarse sea salt. Another option is to brush with extra virgin olive oil and Maldon sea salt. Stir well with a paddle, then with your hands, adding the rest of flour a . In a bowl, drizzle potato slices with a few glugs of olive oil and toss to coat; arrange slices over top of dough, then sprinkle with rosemary and a generous pinch or two of coarse sea salt. Remove the plastic wrap and transfer the dough to a large baking sheet. The dough will be very wet. Drizzle 2. Place the pan on a baking rack and let cool for at least 10 minutes. Bake for 20 minutes or until golden brown. Then transfer it to the refrigerator overnight and up to 48 hours. Smelling the bread as it cooks. Do not skip the drizzle of olive oil on top of the dough before baking! It will seem really sticky at first but keep kneading until it becomes smooth and elastic. If the dough is not pulling away from the sides of the bowl and is too sticky, add in an extra cup of flour while it is mixing and until the dry flour has been incorporated. We've also got more flatbread recipes to try, including these wholemeal flatbreads, pissaladire and naan breads. Dip your fingers in a little bowl of olive oil, and then press your fingertips firmly into the dough to make deep dimples all over the dough. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Keep it aside and let it cool. Tips, tricks and recipes to delicious drinks that look great too! Let sit 10 minutes. |. Step-by-Step Instructions Step 1: Make the Dough Begin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook. Coat a standard 15 1/2 x 10 -inch rimmed sheet pan with the 1/4 cup of olive oil. Required fields are marked *. It comes together easily with the help of a stand mixer and requires very little hand manipulation except for poking. Focaccia (like a lot of bread) is naturally vegan the only fat used is olive oil, which gives a lovely richness. Have you tried this dish? As mentioned, youll need to carve out most of a day to make this bread, but most of the time requires no work at all. You can also use Rapid Rise or Instant Yeast. Allow to sit for 5-10 minutes to activate yeast ( it will look frothy ) Combine flour and salt and add to liquid mixture and knead until dough forms and pulls away from bowl. POST UPDATE: This post was originally published in June 2014, but was updated with a recipe adapted from the amazing cookbook from Williams-Sonoma called Baking Favorites. Remove the plastic wrap from the pan. Uncover the bowl, add the salt and 2 tablespoons . Grease your fingers with a little olive oil and prod out the dough to the edges of the tray. Or, you break it up, and start in the evening, and finish up the following morning. Leave to rise for 30 minutes until puffed up. If you have any sourdough starter knocking around, add a couple of tablespoons with the olive oil at the start. Don't worry if it doesn't get 100% incorporated. . Brush the surface of the focaccia with a little more olive oil. Once combined, transfer the dough to a floured surface and knead for about 10 minutes, until the dough is elastic and shiny. Thats okay. Keep a small bowl filled with olive oil handy. Made it last night and it was indeed fantastic! Thank you for letting us know and for the wonderful review! You won't get quite as fluffy and chewy interior, but the bread will still be delicious. Remove the plastic. Hi Kit! Pour in the activated yeast and water mixture and stir until combined. Give it a stir and allow the yeast to bloom for 15 minutes. Let stand until creamy, about 10 minutes. How to make Keto Focaccia Bread. Drizzle 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked sea salt. It is a yeasted bread and so follows a normal knead/rise/prove process but during the shaping and finishing that it takes on its familiar appearance. Required fields are marked *. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup (60g) of flour. Bake for 20 minutes or until the dough is slightly golden and cooked through. Turn it on low speed and gradually add flour, olive oil and salt. Drizzle olive oil and sprinkle salt and chopped rosemary over the top. Ingredients Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Extra Virgin Olive Oil, Sea Salt, Rosemary, Whole Wheat Flour, Glucono-delta-Lactone, Oil Blend (Canola Oil, Extra Virgin Olive Oil), Sugar, Yeast, Lemon Juice. Coat a 913 baking dish with cooking spray or apply a thin layer of olive oil. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. It all adds to a truly unforgettable experience. Dissolve the yeast in 300ml lukewarm water, pour into the well and quickly mix to a soft dough, adding a splash more warm water if needed. Focaccia is a fairly quick bread to make it only needs an hour rising then 30 minutes proving before it goes in a hot oven for 20 minutes. With your hands, press your fingertips firmly into the dough, pushing all the way down to the bottom of the pan to create dimples. Youll need to allow about 7 hours in total when making focaccia from scratch. Coat 15x10-inch baking sheet with 1 tablespoon oil. Bake the focaccia for 20 to 25 minutes, until light golden brown. To get that classic focaccia look, use your oiled fingers to make deep dimples all over the dough. Add the remaining water, olive oil, salt, and 1 cup (130g) flour. Brush again with the last tablespoon of olive oil. You could also try halved cherry tomatoes, green olives, rosemary and thyme sprigs and non-melty cheeses like feta and goats cheese. You'll know it's ready when the top is foamy and bubbly. In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Do you have a variation that you think others will enjoy? Knead a few times until the dough is not as sticky. Your email address will not be published. Place the cream cheese and butter into a mixing bowl and whip using your hand mixer on high speed, until fluffy. Season the dough generously with a mixture of water and oil. In a large bowl, mix together the water, yeast, and sugar. Preheat the oven to 400 degrees F. With oiled hands, turn the dough onto a floured surface and roll it out into a large circle or rectangle until the dough is -1/2 inch thick. Truly restaurant-quality focaccia! Cover with a warm, moist towel and put in a warm place until dough has doubled in size (about an hour). Wolfe Heights is a gated estate and open by appointment only. This is done only to give extra flavor to the oil. Remove from the oven, and drizzle with a little more olive oil if desired. Prepare an 8x8" baking pan. Using fingertips, press out dough to 13x10-inch rectangle. Instructions. Simply cover the pan with the dough with plastic wrap and let it rest for 10 minutes. Lightly oil your hands, and scrape the dough from the mixer bowl into the oiled bowl. Cover with plastic wrap. Dont worry, the bread can take a lot of olive oil, and not only helps in enhancing the taste, but it also keeps the bread from sticking to the pan and helping the top to brown perfectly. Preheat the oven to 450 degrees. You are welcome to use an instant read thermometer to ensure you have the right temperature plus or minus 5 degrees to help boost your confidence. Sprinkle with rosemary and coarse salt. He made it every day at one of the restaurants where he worked. Drizzle the dough with 1 tablespoon of olive oil and push olives into the dough. Bake. Remove the plastic. Combine flour and salt and add to liquid mixture and knead until dough forms and pulls away from bowl. Web Design by. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. 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