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Focaccia

Posted on 01 September 2017

Make dinner a bit more special with this savory focaccia bread!

Ingredients

BIGA
  • 2 cups water (lukewarm)
  • ⅛ tsp instant yeast
  • 5 cups bread flour
FOCACCIA
  • 2½ cups water (lukewarm)
  • 1¾ tsp instant yeast
  • 7 cups bread flour
  • 1 cup olive oil
  • 4 tbsp assorted herbs (rosemary, thyme, oregano, basil); finely diced
  • 1 tbsp + 2 tsp sea salt
TOPPING
  • ¼ cup olive oil
  • 2 tbsp assorted herbs (rosemary, thyme, oregano, basil); finely diced
  • 3 tbsp coarse salt
  • 4-5 tbsp chopped or sliced kalamata olives, optional
FINISHING

Directions

BIGA (make the evening before)
  1. Put water and yeast in bowl of mixer and whisk by hand to combine.
  2. Add flour and mix until a dough is formed.
  3. Spray a large bowl with oil and place dough in the bowl.
  4. Lightly spray dough and cover with plastic.
  5. Proof at room temperature for 12-18 hours. After 18 hours, the dough will be too sour and should not be used.
FOCACCIA
  1. Put water and yeast in bowl of mixer and whisk by hand to combine.
  2. Add flour, olive oil, herbs, salt, and all the biga. Mix on low speed for 2 minutes.
  3. Increase speed to medium (speed 2) and knead 4 minutes.
  4. Spray a large bowl with nonstick spray and place dough in the bowl. Spray top of dough lightly and cover with plastic.
  5. Proof at room temperature for 2 hours.
  6. Divide into four equal sections, shape each into a loaf and place on a sheet pan lined with parchment paper. A half sheet pan will hold two loaves. If you have a ¼ sheet pan, use only one loaf per sheet pan.
  7. Combine the diced herbs and olive oil. Brush the loaves with the olive oil/herbs mixture and cover with plastic.
  8. Proof for 1 hour at room temperature.
  9. Preheat oven to 350°F.
  10. Once proofed, push down on the loaves with fingertips, making dents over the surface of the dough. Sprinkle with coarse salt. Dot with olives if desired.
  11. Bake for 30-40 minutes or until lightly browned and hollow-sounding when tapped.
  12. Brush with Extra Virgin Finishing Olive Oil when first removed from oven. This will greatly enhance the flavor and provide additional texture.
TIPS:
  • Amoretti® Organic Extra Virgin Finishing Olive Oil is best used after baking to preserve the rich flavor and aroma of Kalamata olives.
  • The baked and cooled loaves can be frozen for up to three months and re-heated prior to serving.
  • Recipe yields 4 loaves.
Make dinner a bit more special with this savory focaccia bread!

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