Focaccia Dough
Focaccia Dough
Nutrition
Estimates per serving (recipe yields 1).
- Calories
- 150
- total 150
- Protein
- 3g
- total 3g
- Carbs
- 25g
- total 25g
- Fat
- 5g
- total 5g
- Fiber
- 1g
- total 1g
Ingredients
- 5.75 cups unbleached bread flour
- 2 teaspoons table salt
- 2.25 teaspoons instant yeast
- 2.50 cups ice-cold water
- 0.25 cup olive oil
Equipment
- 4-quart bowl
- large metal spoon
- paddle attachment
- dough hook
- bowl
About
A delayed-fermentation focaccia dough that makes one 12 by 17-inch sheet. You can substitute milk or wine for up to half the water, or experiment with whole-grain flour substitutions.
Instructions
Mix
Stir together 5.75 cups unbleached bread flour , 2 teaspoons table salt , 2.25 teaspoons instant yeast , and 2.50 cups ice-cold water in a 4-quart bowl or the bowl of an electric mixer with a large metal spoon until combined.
Mixer Method
Fit the mixer with the paddle attachment and mix on low speed for 2 minutes , or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes .
Switch to the dough hook , add 0.25 cup olive oil , and resume mixing on medium-low speed for 3-4 minutes , or until all of the oil is incorporated and the dough is sticky, supple, and smooth. It should clear the sides of the bowl and stick just a little to the bottom.
Hand Method
Repeatedly dip one of your hands or the spoon in cold water and use it like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. When all the flour is incorporated and the dough becomes a wet ball, about 3 minutes , stop and let rest for 5 minutes .
Add the olive oil, dip your hand or spoon in water again, and continue working the dough for another 3-4 minutes . The dough should be very sticky with some texture and structure.
Ferment
Form the dough into a ball and place in a bowl brushed with olive oil. Turn to coat, cover with plastic wrap, and refrigerate overnight.
The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for 2 hours before making the focaccia.
View Cooklang Source
---
title: Focaccia Dough
description: "Focaccia Dough"
author: Peter Reinhart
servings: 1
total time: 20 minutes
prep time: 20 minutes
cook time: 0 minutes
tags: [bread, focaccia, dough, fermented, italian, mealprep]
cuisine: Italian
difficulty: medium
nutrition-calories: 150
nutrition-protein: 3g
nutrition-carbs: 25g
nutrition-fat: 5g
nutrition-fiber: 1g
long_description: "A delayed-fermentation focaccia dough that makes one 12 by 17-inch sheet. You can substitute milk or wine for up to half the water, or experiment with whole-grain flour substitutions."
---
== Mix ==
Stir together @unbleached bread flour{5 3/4%cups}, @table salt{2%teaspoons}(or 3½ teaspoons kosher salt), @instant yeast{2 1/4%teaspoons}, and @ice-cold water{2 1/2%cups}(40°F) in a #4-quart bowl{} or the bowl of an electric mixer with a #large metal spoon{} until combined.
== Mixer Method ==
Fit the mixer with the #paddle attachment{} and mix on low speed for ~initial mix{2%minutes}, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for ~rest{5%minutes}.
Switch to the #dough hook{}, add @olive oil{1/4%cup}, and resume mixing on medium-low speed for ~knead{3-4%minutes}, or until all of the oil is incorporated and the dough is sticky, supple, and smooth. It should clear the sides of the bowl and stick just a little to the bottom.
> If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful. The dough should pass the windowpane test.
== Hand Method ==
Repeatedly dip one of your hands or the spoon in cold water and use it like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. When all the flour is incorporated and the dough becomes a wet ball, about ~hand mix{3%minutes}, stop and let rest for ~hand rest{5%minutes}.
Add the olive oil, dip your hand or spoon in water again, and continue working the dough for another ~hand knead{3-4%minutes}. The dough should be very sticky with some texture and structure.
> If the dough seems like a batter, mix in more flour by the tablespoonful. The dough should pass the windowpane test.
== Ferment ==
Form the dough into a ball and place in a #bowl{} brushed with olive oil. Turn to coat, cover with plastic wrap, and refrigerate overnight.
The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for ~temper{2%hours} before making the focaccia.