Description
Italian focaccia from Alton Brown brings rustic Mediterranean flavors to your kitchen. Herbed olive oil dough rises with dimpled perfection, promising a crispy exterior and tender interior you’ll savor with each delicious bite.
Ingredients
Scale
Flours and Grains:
- 3.5 cups all-purpose flour
- 1.5 cups whole wheat flour
Liquids and Seasonings:
- 1.75 cups warm water (105°F to 115°F)
- 0.5 cups extra-virgin olive oil
- 2 tablespoons chopped rosemary
- 1 tablespoon sea salt
- 1 tablespoon cane sugar
Additional Ingredients:
- 1 package (0.25 ounces) active dry yeast (2.25 teaspoons)
- 1 bulb roasted garlic (optional)
- 0.5 teaspoon red pepper flakes (optional)
Instructions
- Dissolve active dry yeast, granulated sugar, and warm water (105-110°F or 40-43°C) in a medium mixing bowl. Let the mixture rest for 5-7 minutes until it becomes foamy and fragrant.
- Transfer the activated yeast mixture to a stand mixer fitted with a dough hook attachment. Add all-purpose flour, kosher salt, and 1/4 cup (60 milliliters) extra virgin olive oil. Mix on medium speed for 6-8 minutes until the dough forms a cohesive, smooth ball.
- Remove the dough from the mixer and gently knead on a lightly floured surface, incorporating additional flour if the dough feels sticky. Ensure the dough is soft and elastic.
- Lightly grease a large ceramic or glass bowl with olive oil. Place the dough inside, turning to coat completely. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free area for 45-55 minutes until doubled in volume.
- Generously coat a 10 by 15 inches (25 by 38 centimeters) rimmed baking sheet with remaining olive oil, ensuring complete surface coverage.
- Deflate the risen dough by gently pressing down with your fingertips. Transfer to the prepared baking sheet and gradually stretch the dough to fill the entire pan’s surface.
- Using fingertips, create characteristic dimples across the dough surface, spacing them approximately 2-3 inches apart.
- Cover the dough with plastic wrap and allow a second rise for 35-45 minutes in a warm environment until visibly puffy.
- Preheat the oven to 425°F (218°C). Remove plastic wrap and strategically insert roasted garlic clove halves into the dough’s surface.
- Sprinkle red pepper flakes and fresh rosemary leaves evenly across the focaccia. Bake for 18-22 minutes until the edges turn golden brown and the surface develops a crisp, amber-colored crust.
Notes
- Yeast thrives when water hits the perfect warmth between 105-115°F, sparking rapid fermentation and ensuring a robust rise.
- Persistent kneading transforms sticky dough into a silky, elastic canvas that promises tender, airy bread.
- Patience during rising stages allows gluten networks to develop, creating complex flavors and exceptional texture.
- Olive oil does more than moisturize – it infuses richness, creates a luxurious crumb, and elevates the entire bread experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg