Fluffy Focaccia Recipes
EASIEST FOCACCIA RECIPE
Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Provided by MORTICIA_ADDAMS
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F (245 degrees C).
- Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
- Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 49.4 g, Fat 7.4 g, Fiber 2.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 147.6 mg, Sugar 1.2 g
CRISPY MUSHROOM FOCACCIA
In this recipe, the secret to achieving crispy, not soggy, mushrooms is roasting them twice: first, alone on a sheet pan until they're just tender and their moisture reduced, then again on top of a soft and fluffy focaccia dough, where they will brown and crisp. For a vegan version, skip the Parmesan and use flaky salt or nutritional yeast instead.
Provided by Erin Jeanne McDowell
Categories brunch, dinner, lunch, breads, appetizer, main course, side dish
Time 1h10m
Yield 1 focaccia (about 12 pieces)
Number Of Ingredients 11
Steps:
- In a large bowl, stir the flour, yeast, salt, water and oil together until well combined. The ingredients should come together easily to form a wet dough, about 2 minutes. Cover the bowl and let rise at room temperature for at least 8 hours and no more than 10 hours. (You can refrigerate at this point for up to 18 hours, then allow to come to room temperature before stippling.)
- Heat the oven to 425 degrees. Prepare the mushrooms: Use a paring knife to trim the mushrooms and cut them into medium-large pieces, leaving smaller mushrooms whole whenever possible because they will shrink when they roast. On a baking sheet, toss the mushrooms with 3 tablespoons olive oil, and season with salt and pepper.
- Spread the mushrooms in an even layer and roast until tender, 25 to 30 minutes. They should shrink a lot, but should only just begin to brown. Set aside to cool.
- When the dough has fully risen, pour 2 tablespoons olive oil onto a baking sheet and spread all over the baking sheet with your hands. Pour the risen dough onto the baking sheet, and use your fingers to spread and stipple the dough until about 1/2-inch thick. Don't worry if your dough doesn't stretch much at first; it will be easier after it rests. Let sit for 15 to 20 minutes.
- Drizzle with remaining 1 tablespoon olive oil and stipple again, but don't let it thin out too much. (It's more important that it remains the appropriate thickness, not that it fills the whole pan.) Arrange the cooled mushrooms in an even layer on top of the dough.
- Top the focaccia with a generous, even layer of grated Parmesan or flaky sea salt. Bake until the edges of the focaccia become golden brown and the mushrooms are very crisp, 20 to 25 minutes.
- Squeeze the lemon over the surface of the focaccia. Cool at least 10 minutes before serving. Top with chives just before serving, if using.
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- In a bowl combine the yeast, water, flour and salt and mix together to create a wet and well combined dough. Leave it to sit for 15 minutes before applying 4 sets of stretch and folds spread out over an hour, one set every 15 minutes.
- A stretch and fold method is when one side of the dough is stretched up and pulled over itself. The bowl is then turned and this move is repeated on the following side. Continue stretching and folding and turning the bowl until all sides have been folded. That is one set of stretch and folds.The first set of stretch and folds will be very shaggy and the dough will rip easily. As the folds are carried out over the next while, the gluten structure is created and the dough gains strength. By the last stretch and fold there will be a significant difference in texture and the dough should be able to stretch up quite high and feel strong.
- Coat an 12inch / 30cm cast iron skillet or a 9 x 13inch / 23x33cm baking tray with 3 tablespoons of olive oil. After the stretch and folds are completed, tip the dough into the oiled skillet. Leave it to sit and rest for 5 minutes, then use oiled fingers to spread the dough out into the skillet. Leave it to proof at room temperature for 1-1.5 hours until it has doubled and it jiggles when the skillet is shaken.
- Preheat the oven to 392°F/210°C fan-bake or 428°F/220°C regular oven. Drizzle the remaining 2-3 tablespoons olive oil over the focaccia, then use oiled fingers to create deep dimples in the dough, pushing all the way down. Do this all over the bread.
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- In a medium sized bowl add the active dry yeast, sugar and warm water. Mix and allow to rest for 5 minutes. Then, add flour and salt to the bowl. Mix the dough with a spatula until you get a shaggy hydrated dough and there is no dry flour left.
- Add two tablespoons of olive oil to another medium or large bowl. Transfer the dough to this bowl and coat it with the olive oil (no need to mix the dough with the oil, just let it be completely covered by it). Cover the bowl with plastic wrap and proof in the fridge for 12 hours up to 1 day.
- After the fridge proofing time is up, prep a sheet pan of 9″ x 11″ covering its surface with 1 tablespoon of olive oil.
- Fold the sides of the dough onto its center a few times and then slide it into the prepared sheet pan. Clean the sides of the bowl taking the remaining olive oil and bits and pieces of stuck dough into the sheet pan. Let rise for at least 2 hours up to 4 hours in a warm environment. If the environment is not warm, allow it to rise for at least 3 hours.
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