Plain focaccia

Moushira Abdel-Malek, Tuesday 11 Feb 2020

Plain focaccia
Plain focaccia

Yields:  Half a sheet pan = (46 x 33 cm) in size

 

Ingredients:

750 gm pizza and bread flour

15 gm instant yeast

600 ml warm water

15g sugar

15 gm salt

1 gm herbes de Provençe

 

Method:

Classic Method:

Combine all ingredients in the bowl of a standmixer.  Mix ingredients for six minutes on slow, then six more minutes on fast.  Leave to proof in a warm place; for one hour, or one and a half hours; until doubled in size.  Dust working surface with bread flour.  Release doubled dough from bowl; with a scraper.  Form into a ball.  Stretch the dough to a rectangle.  Fold it over itself in thirds; once from the left and once from the right; towards the middle.  Dimple top of dough with all ten fingertips.  Return to the bowl.  Allow to rest for 30 minutes.  Repeat the folding to the resting steps; three more times; over the following two hours.  Oil tray each time you stretch dough into sheet pan.  Cover tightly with lightly oiled inside of cover; (plastic cover or a cooking pot cover).

Overnight Method:

Mix all ingredients in a bowl.  Mix using a silicone spatula.; until a dough is formed.  Place dough in an oiled plastic bag to proof overnight, or in a large oiled bowl; covered tightly with an oiled top; in the refrigerator.  On the following day, oil half a sheet pan with 25 gm oil; including the sides.  Place dough into sheet pan and stretch to the sides.  Allow to proof for two to three hours; or until dough fills pan.       

 

Quick Method:

Oil half a sheet pan with 25 gm olive oil; including the sides.  Place dough into sheet pan and stretch to the sides.  Allow to proof two to three hours; or until dough fills pan.

 

For All Three Methods:

Preheat oven to 220 degrees Celsius.  Spritz olive oil over the top of the focaccia after being proofed.  Lightly massage top.  Dimple with all tips of ten fingers.  Place half sheet of focaccia in preheated oven.  Bake until top is golden.  Allow to rest and cool for a few minutes.  Gently release from pan and continue cooling on rack.  Slice and serve.

 

*A version of this article appears in print in the 13 February, 2020 edition of Al-Ahram Weekly.

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