Kelly the Culinarian: Stand mixer Sunday: Garden focaccia

Sunday, July 20, 2008

Stand mixer Sunday: Garden focaccia

I love focaccia, it's a great bread. It's crunchy, chewy, salty and tasty.

Now that I have herbs coming in in my own garden, I can get a little creative. Tonight I made a basil focaccia with what was ripe, but as my sweet 100s come in, I envision a tomato basil focaccia.

Here's how it's done:

2 3/4 cups all-purpose flour

3/8 teaspoon instant yeast

2 cups minus 2 Tablespoons warm, filtered water

3/4 teaspoon sugar

3/4 teaspoon table salt

2 Tablespoons olive oil, divided

1/2 cup basil, chopped

2 tablespoons sea or kosher salt

Mix all the dry ingredients up to the table salt in the stand mixer on low. Gradually add the water and mix on low until incorporated. Next, put the speed on medium and let the thing go for about 20 minutes. That's right, 20 minutes is what it takes to create a shiny ball of dough that looks like mozzarella. Turn it in an oiled bowl and allow to rise until doubled, about four hours.

Next, grease a half sheet pan with one of the tablespoons of the olive oil. Turn the dough out onto the surface and try to spread it to the edges without squishing it or ripping it. Give it a rest for 10 minutes and then stretch again. At this point, sprinkle the chopped basil on top and press into the dough.

Allow to rise for one hour, then begin preheating the oven at 475 degrees. Press your fingertips into the dough to create dimples. Drizzle the remaining olive oil on top and sprinkle the salt on top of that.

Place in the oven for 10 to 12 minutes or until golden brown.

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