Focaccia Bread

EQUIPMENT

• Stand Mixer

• Baking Pan

• Plastic Wrap

• Cutting Board

• Wire Rack (for cooling)

INGREDIENTS

• 4 cups All-purpose Flour

• 10g Salt

• 10g Instant Yeast

• 1 3/4 cups Tempered Water

• 1/2 cup Olive Oil

INSTRUCTIONS

• Using a stand mixer (using ANYTHING other than a whisk attachment), mix together flour, salt, and instant yeast until evenly distributed throughout the dry ingredients.

• With the mixer on low, begin to pour tempered water into dry ingredients a little at a time.

• Once dough begins to form, scrap sides of mixing bowl to incorporate any dry flour, then increase mixer speed to medium for 1-2 minutes.

• Remove bowl from mixer, drizzle with 1/4 cup of olive oil, and cover with platic wrap for at least 30 minutes.

• After 30 minutes, dough will have at least doubled in size. Soak one of your hands in cold water and starting from the bottom of the bowl, working up to the top, begin to scoop and fold dough into center of bowl.
  (if dough sticks to hands, simply resoak them under cold water and continue)

• Place folded dough into oiled pan, stretching slightly to fit rough shape of the pan. (dough will expand again, so don’t worry if it pulls back some)

• Drizzle remaining olive oil over dough, cover pan, and refrigerate for a few hours (up to overnight).

  Next Day (ish)

• 90 minutes prior to baking, remove dough from fridge and let sit COVERED at room temperature.

• Preheat oven to 430° F, or grill/smoker to 450° F.

• Season and top room-temperature dough with salt, veggies, and/or cheeses.

• Soak one hand in cold water and begin “dimpling” the top of risen bread with three fingers.
  Pro Tip: Do not press the dough all the way to the bottom of the pan.

• Bake in oven, grill, or smoker for 25 minutes (can be longer depending on grill/smoker setup. You’ll know the bread is done when entire top turns golden brown.

• Rest on wire rack for 15 minutes before slicing and serving. Use as a side, in sandwiches, dips, and even as perfect croutons!

  Enjoy!