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Overnight 89% Hydration Garlic and Rosemary Focaccia

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Đầu bếp :

Linh

Overnight 89% Hydration Garlic and Rosemary Focaccia

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 12 to 48 hours in the fridge yields the best result... The focaccia will emerge from the oven pillowy and golden. This focaccia has a crisp outside and a soft inside with large air pockets, and is super versatile - you can finish it however you like. Here I'm topping it with Garlic Olive Oil and Rosemary with a touch of flaky salt and black pepper!

Nguyên liệu

Khẩu phần ăn :

8x11in loaf
4 cups (512 g)

bread flour

2 tsp (10 g)

salt

2 tsp (8 g)

instant yeast

2 cups (455 g)

lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

4 tbsp

extra virgin olive oil, divided

30 g

extra virgin olive oil

2

cloves garlic, finely minced or grated

Hướng dẫn nấu nướng

* Bước 1

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough generously with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for 12-48 hours (the longer the tastier!)
Ảnh Bước 1 Ảnh Bước 1

* Bước 2

Grease a 9-inch round pan or a 8×11-inch pan with butter or coat with nonstick cooking spray. This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking.
Ảnh Bước 2

* Bước 3

Pour a tablespoon of oil into the center of the round pan OR 2 tablespoons of oil if using the 8x11 inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place the ball into the prepared pan and roll it in the oil to coat it all over. Let it rest for 3-4 hours. Poke test with your finger - it should leave an indentation that slowly springs back.
Ảnh Bước 3 Ảnh Bước 3 Ảnh Bước 3

* Bước 4

Toward the end of the rising process, preheat the oven to 450°F / 230°C no fan, and arrange a rack in the middle of the oven.

* Bước 5

Combine your extra virgin olive oil and minced garlic in a small bowl, and mix to combine. Spoon over the surface of the dough.
Ảnh Bước 5

* Bước 6

Oil your fingers and use them to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be. Sprinkle with the rosemary, flaky sea salt, and pepper.
Ảnh Bước 6

* Bước 7

Immediately transfer to the oven and bake for 25 minutes, or until golden brown on the surface and pulling away from the sides of the pan. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting.
Ảnh Bước 7 Ảnh Bước 7

* Bước 8

To reheat your bread in the oven you will want to preheat your oven to 180C. Prepare your bread by placing it on a baking sheet and sprinkling a few drops, about a tablespoon, of water on it. This will help rehydrate the bread so that it is not all dry when you eat it. This can be baked for 5-10 minutes. Check it often until it is crispy and warmed all the way through.

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Tag

bread flour Salt instant yeast lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water extra virgin olive oil, divided extra virgin olive oil cloves garlic, finely minced or grated

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