Foccaccia

Mike's family refers to this as my "secret" bread recipe - but I'm always happy to share the instructions! This bread is easy enough to make, as long as you have a KitchenAid mixer. The recipe is from one of my favorite bread cookbooks, Rose Levy Beranbaum's The Bread Bible.

Foccaccia
13.6 oz (2-3/4 c) unbleached, all-purpose flour (use Gold Medal, King
Arthur, or Pillsbury only - and not bread flour)
3/8 tsp instant (not active dry) yeast
15.5 oz (2 cups minus 2 Tablespoons) water (~80-90 degrees)
3/4 tsp sugar
3/4 tsp salt
1.25 oz (2 T plus 2 t) extra virgin olive oil
1/2 tsp dried rosemary (or 2 tsp fresh)
1/4 tsp sea salt (or fleur de salt)

In a kitchenaid mixer, using the paddle attachment on low speed (#2)
combine the flour and yeast. With the mixer running, gradually add the
water, mixing just until the dough comes together, about 3 minutes. It will
be very soupy.



Increase the speed to medium (#4) and beat until the dough is transformed into a smooth, shiny ball, about 20-30 minutes. You'll notice that the dough will start to develop some stretchy strands throughout this time - I'm not sure how to describe the change in appearance, but it will start to change from a soupy mess...


...to more of a sticky, stretchy blob. (See the difference?)


Then, after about 20-30 minutes, it will quite suddenly cohere and pull away from the sides of the bowl. It's really quite cool to see it make the sudden transition. Then add the sugar and salt and beat until they are well incorporated, about 3 minutes.



Using an oiled spatula or dough scraper, scrape the dough into a 1-1/2 quart dough-rising container, lightly greased with cooking spray or oil. The dough will look like melted mozzarella. Lightly spray or oil the top of the dough. Cover the container with the lid. With a piece of tape (or a rubber band), mark the side of the container either at approx where double the height of the dough would be OR at where the dough is now.


Allow to rise (at 75-80 degrees) for about 4 hours, or until it has at least doubled.


Coat a sheet pan with a heaping T of olive oil. Pour the dough onto it - it will be thin enough to pour but very stretchy.


Coat your hands with some oil and spread the dough as thin as possible without tearing it and without popping many of the bubbles. Let it relax for 10 minutes. Then spread to almost fill the entire sheet, trying to maintain the bubbles in the dough.


Cover the pan with greased plastic wrap and allow to rise until 1-1/2 times its original volume, about one hour. Meanwhile, preheat the oven to 475 one hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating.


After the dough is risen and the oven is preheated, uncover the dough and drizzle with the remaining olive oil (note: I use a little extra).


Sprinkle evenly with the rosemary and salt (note: I don't measure these, but just sprinkle until it looks like how much I'd like on the bread). Today I was lucky enough to be able to use fresh rosemary from my mother-in-law's garden (thanks, Mary!).


Place the pan directly on the hot stone and bake for 12-15 minutes, until the top is golden. Serve immediately, or re-toast quickly before serving later.


Enjoy!