Easy Focaccia Bread
This easy focaccia bread recipe is so satisfying, we laugh at the idea of it being called work. Grab a free recipe & get your motor running!
Equipment
- Stand Mixer with dough hook attachment
- Plastic Wrap
- Learning Tower as needed
Ingredients
Dough
- 1 cup all-purpose einkorn flour
- 1 ½ tablespoon all-purpose einkorn flour
- ¼ cup Red May Wheat Pastry Flour
- 2 tablespoon Red May Wheat Pastry Flour
- 1 ½ tablespoon Giadzy olive oil
- ¾ teaspoon active dry yeast
- ¾ cup water ice cold
- ½ teaspoon salt
- vegetable oil for the container and pan
Toppings
- 1 ½ tablespoon Giadzy olive oil
- coarse salt
- herbs rosemary, etc.
- fruits and vegetables cherry tomatoes, figs, etc.
Instructions
- Combine the Flours: Wash your hands with soap and water. Use a kitchen scale to weigh the all-purpose flour and pastry flour. Transfer them to a stand mixer with a dough hook attachment.
- Add the Oil and Yeast: Use a measuring spoon to add ½ tablespoon of oil and the yeast to the mixer.
- Pour in the Water: Add 2 ½ tablespoons of the ice-cold water to the mixing bowl. Let it absorb and keep adding 2 ½ tablespoons until it is all used.
- Mix Until the Dough Unsticks: Mix the focaccia ingredients until the dough unsticks from the bowl. Turn off the mixer and scrape the sides of the bowl as needed. Use a measuring spoon to add the salt to the mixing bowl. When the salt is absorbed, turn off the mixer. Remove the dough from the mixer and let it rest, uncovered, for 5 minutes. The dough should dry out slightly during this time.
- Stretch & Fold the Dough: Grab the edge of the dough that is furthest away from you and fold it halfway towards you. Grab the edge closest to you and fold it away from you until it overlaps the first fold. Rotate the dough 90 degrees and repeat the folding process. Let the dough rest for 25 minutes at room temperature.
- Transfer the Dough & Refrigerate: Lightly oil a bowl for the focaccia dough. Transfer the dough to the container and cover. Place it in the refrigerator for 6 hours.
- Repeat the Stretch & Fold 2 More Times: Remove the dough from the fridge and repeat the stretch and fold process 2 times. Transfer the dough back to the bowl and cover. Refrigerate for 12 hours.
- Transfer the Dough to the Pie Dish: Remove the dough from the fridge and transfer it to the pie dish or a greased pizza pan. Drizzle the remaining oil on top of the focaccia dough and press your fingers into it until the dough is pushed out to the edges of the pie dish. Cover the dish with plastic wrap and let it sit in a warm spot in your kitchen. Let it rise for 1 hour or until it has doubled in size.
- Top the Focaccia: Preheat the oven to 465 degrees Fahrenheit. Remove the plastic wrap from the dish. Drizzle the dough with olive oil. Sprinkle coarse salt and herbs or vegetables on top of the focaccia dough.
- Bake the Focaccia: Place the pie dish in the oven. Bake until the focaccia is golden brown on top, about 20 minutes or so. Turn off the oven when finished. Remove the focaccia from the oven and let it rest for 5 minutes. Use a bread knife to cut the focaccia into wedges and enjoy!
Notes
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/focaccia
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 147mgPotassium: 23mgFiber: 2gSugar: 1gVitamin A: 0.5IUVitamin C: 0.001mgCalcium: 14mgIron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
