Chef Alan’s Focaccia Bread Recipe

Willmore Baking Company’s Chef Alan sharing his focaccia bread at a community fundraiser

Focaccia Bread

Ingredients:

•       1 3/4 cups warm water

•       1 package active dry yeast

•       1 tablespoon sugar

•       5 cups all-purpose flour (plus additional for kneading)

•       1 tablespoon kosher salt

•       1 cup extra-virgin olive oil, divided

Bake at 425 degrees fahrenheit for 25-30 minutes

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm (not hot or cool) place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on medium speed until it becomes smooth and soft. The dough should combine and pull away from the mixer bowl if the water and flour content is correct. Give it a sprinkle of flour if the dough is really sticky and tacky, or a splash of water if too dry.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jellyroll-pan with the remaining 1/2 cup olive oil. Chef’s note: even though this seems excessive, focaccia is an oily crust bread.

Put the dough onto the jelly roll pan and begin pressing it out with your fingers to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan.

 As you are doing so, spread your fingers out and make finger holes all the way through the dough. Chef's note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy-looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth. This is called “docking the dough”.

Put the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 F. Top the dough with tomato sauce, a coarse salt, cheese or any pizza topping you want. Be creative.

Bake the dough until top is golden brown, about 25 to 30 minutes. Always check by lifting the edge of the focaccia with spatula to see if the underside is also golden brown.

Remove from the oven and let slightly cool before cutting and serving. This makes one half-sheet pan or two 13x9 cookie sheet pans.

Happy baking, Chef Alan