Breads (Yeast) - Other Breads
Focaccia Bread
June 06, 2023
| Recipe by Bake with Paws
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Many non-sourdough bakers have been asking for a yeast version of Focaccia Bread. Here is an instant yeast recipe that I love using when not baking it with sourdough :) Focaccia is delicious and easy to make. I don't think you can go very wrong with it.
This is a recipe that I have developed and improved by trial and error using different techniques of preparing the dough. I am quite happy with this result and I hope you will like it too.
For Sourdough Focaccia, please click here for the recipe.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Focaccia Bread
INGREDIENTS:
500g bread flour (I used Japanese high gluten flour)
385g - 400g water, room temperature
4g instant dry yeast
5g sugar
10g sea salt
15g extra virgin olive oil
Toppings:
Some olive oil to drizzle on top of the bread
Kosher salt
Fresh rosemary leaves
Utensil: 13.6" X 9.7" Oblong Pan or 11" square pan
METHOD:
- Mix the dough :-
- Combine water, instant yeast, sugar, salt and olive oil in a bowl of stand mixer. Add in flour.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.
- Mix with paddle attachment for about 3 - 4 minutes at speed 2 (KA mixer) and slowly turn to speed 4 or until the dough comes together and away from the sides of the bowl.
- Transfer the dough into a greased bulking dish. Cover and rest for 15 minutes (25C to 26C room temperature)
- Stretch & Fold :-
- S&F 1 – Lift the dough, gently stretching (don't tear the dough) and fold over it in the dish. About 6 - 7 times. Cover and rest for 15 minutes.
- S&F 2 – Repeat the same stretch and fold. Round up the dough. Rub with olive oil. Cover and immediately transfer to the fridge to retard overnight for 8 - 16 hours. .
- Next Morning:-
- Remove the Focaccia dough from the fridge. Rest on the counter for about 15 minutes to soften the dough slightly.
- Grease the baking pan with olive oil.
- Transfer the dough to the baking pan. The smooth part facing down. Fold the 2 sides to meet in the middle. Flip over. Gently stretch the dough to fill up the pan. Let it proof for about 1 to 1.5 hours (27C - 28C room temperature) or until it puffs up.
- Baking:-
- Preheat the oven at 210C (fan-forced) for 30 minutes.
- After proofing, the dough would have risen and puffed up. Drizzle olive oil, dimple the dough with your two hands and add toppings.
- Bake in a preheated oven on 2nd lower rack for about 25 minutes or until golden brown.
- Remove from the oven and drizzle with more olive oil if you like. You can serve immediately or cool baked focaccia bread on a wire rack.
Labels:
Breads (Yeast) - Other Breads,
Hello,
ReplyDeleteMay I know if we can adopt the Tangzhong or Yudane method to make this focaccia? Thank you.
Hi, thanks for reading this recipe. Yes, you can.
DeleteCheers :)
May I know how much instant yeast need for this recipe? :)
ReplyDeleteHi, 4g of instant dry yeast. Sorry for the error.
DeleteCheers :)
Hi, May I know during the baking, does it need to be covered?
ReplyDeleteHi, Thanks for your interest in this recipe. We don't cover during baking for Focaccia. We want the top to be brown and crispy.
DeleteCheers :)
Hi, May I know if need to cover when bake? And how to store the unused yeast?
ReplyDeleteHi,
DeleteThanks for your interest in this recipe. We don't cover during baking for Focaccia. We want the top to be brown and crispy.
You can store your yeast in a cover container in the fridge. But, it is better to store in the freezer. I store mine in the freezer.
Cheers :)
Hi, What kind of olive oil you use?
ReplyDeleteHi, I usually used extra virgin olive.
DeleteCheers :)
Hi, after the stretch & fold 2, is it OK to leave the dough in fridge for more than 16hrs? And what is the max time
ReplyDeleteHi, thank you for your interest in this recipe. I have not tried longer than that for this recipe.
DeleteThe hours mentioned above just a guidance. The longer the bread retard in the fridge you may lose the rise of your bread more. You can also try to cut down the yeast to half for longer retarding in the fridge. I can't tell you the maximum always. Sometimes it is very much depend on your yeast and also the temperature of your fridge.
I hope this answered your question.
Cheers and happy baking :)
Hi, I have tried your recipe. Taste great, like it. If the amount to bake is half, does the baking time needs to shorten? How long will you recommend?
ReplyDeleteHi, thank you for trying this recipe and your feedback. Please set for 20 mins and monitor. If it is already brown before 20 mins then it should be ready. You may need longer too as it is much depend on your oven. Each oven behaves differently.
DeleteCheers and happy baking :)
Hi BwP. How are you. Your recipes are always awesome. I recommended to a friend and she made your sourdoughs loaf and like it a lot. Questions: the bread knife u use to cut the focaccia bread. May I know where you purchased it? Also your dutch oven (for baking sourdough ) how many quarts is it? Thank you for your kind response.
ReplyDeleteHi Chloe, Good to read your comment again. I am well.
DeleteFor the bread knife, you can buy online. Just google search for "KUHN RIKON Bread Knife" You will see in Shoppee if you based in Malaysia.
For the cast iron, I used Ikea Senior Cast Iron Dutch Oven. If I am not wrong is 3.2 Qt or 5 L.
Thank you for introducing my recipes to your friend.
Happy baking always :)
Thank you as always for your prompt response. Yes I checked on Amazon. It's Usd34. Does this cut sourdough loaves well. ? As for dutch oven I wasn't sure about getting a 4 or 5 quart. Thanks
ReplyDeleteMy pleasure, Chloe. Yes, this knife is for baguette. You can use to cut crusty bread or slice sandwich bread too.
DeleteI only used this cast iron to bake my sourdough open crumb bread so far. So, I can't comment much.
Cheers :)