Big and Bubbly Focaccia: Difference between revisions
Created page with "Dough * 3 cups (360g) King Arthur Unbleached All-Purpose Flour * 1 1/2 teaspoons (9g) table salt * 1 teaspoon (5g) granulated sugar * 1 teaspoon (3g) instant yeast * 1 1/4 cups (284g) water, warm (90°F to 110°F)* * 1 1/2 tablespoons (18g) extra-virgin olive oil <nowiki>*</nowiki>See “tips,” below. Pan and topping * 2 tablespoons (26g) extra-virgin olive oil, divided * flaky sea salt, for topping* # '''To make the dough:''' Weigh your flour; or measure it by ge..." |
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* To make the dough ahead: Prepare the recipe through step 6 (completing the 4 bowl folds), then cover the bowl and transfer it to the refrigerator for 8 to 24 hours (overnight works well). Proceed with the recipe as written, transferring the cold dough to the prepared pan. Let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, 2 to 3 hours. | * To make the dough ahead: Prepare the recipe through step 6 (completing the 4 bowl folds), then cover the bowl and transfer it to the refrigerator for 8 to 24 hours (overnight works well). Proceed with the recipe as written, transferring the cold dough to the prepared pan. Let the dough rise, covered, in the pan at a warm room temperature until it nearly reaches the corners and is very close to the top edge, 2 to 3 hours. | ||
* To amp up the flavor of this focaccia: Replace the olive oil in the dough, pan, and topping with Garlic Oil and/or sprinkle the dough with up to 1/2 teaspoon Herbes de Provence when you add the salt (step 14). | * To amp up the flavor of this focaccia: Replace the olive oil in the dough, pan, and topping with Garlic Oil and/or sprinkle the dough with up to 1/2 teaspoon Herbes de Provence when you add the salt (step 14). | ||
[[Category:Baked Goods]] | |||