Focaccia Bread Recipe Two Peas & Their Pod

For the Bread:
5 cups bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water, at room temperature
Extra olive oil, for greasing the pan
Herb olive oil (recipe below)

For the Herb Oil:
2 cups olive oil
1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, thyme, cilantro, savory, and sage) - OR - 1/3 cup dried herbs or a blend such as herbes de Provence (we used basil, parsley, oregano, thyme, and rosemary)
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
5 garlic cloves, minced

1. To Make the Herb Oil: Heat 2 cups of olive oil to about 100 degrees F. Add 1 cup of chopped fresh herbs or 1/3 cup dried herbs. We used a mixture of fresh basil, rosemary, thyme, oregano, and parsley. Add the salt, pepper, and garlic. Stir together and allow to steep while you prepare the dough.

2. Stir together the flour, salt, and yeast in a large mixing bowl. Add the olive oil and water and mix on low speed with the paddle attachment until all the ingredients form a sticky ball. Switch to the dough hook and mix on medium speed for about 5 to 7 minutes, or until the dough is soft and sticky. The dough should clear the sides of the bowl but stick to the bottom of the bowl.

3. Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Let the dough relax for 5 minutes.

4. Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

5. Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat this one more time.

6. Allow the covered dough to ferment on the counter for 1 hour. It should rise but not double in size.

7. Line a 17 by 12-inch sheet pan with baking parchment paper and drizzle olive oil over the paper. Spread the oil with your hands or a brush to cover the entire surface. Lightly oil your hands and, using a plastic or metal pastry scraper, lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.

8. Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Only use your fingertips to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to degas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Dont worry if you are unable to fill the pan 100 perfect, especially the corners. As the dough relaxes and proofs, it will spread out and fill the pan. Use more herb oil as needed to ensure that the entire surface is coated with oil.

9. Loosely cover the pan with plastic wrap. Refrigerate the dough overnight (or for up to 3 days).

10.Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. This should allow you to fill the pan completely with the dough to a thickness of about 1/2-inch. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.

11. Preheat the oven to 500 degrees F. Place the pan in the oven. Lower the oven setting to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia bread for 5 to 10 minutes, or until it is lightly golden brown. The internal temperature of the dough should register above 200 degrees F (measured in the center of the loaf).

12. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Allow the focaccia to cool for at least 20 minutes before cutting and serving.


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Focaccia Bread Recipe | Two Peas & Their Pod
Dimpled Italian focaccia bread flavored with olive oil, fresh herbs, garlic, and kosher salt.

Focaccia Bread Recipe | Two Peas & Their Pod
Dimpled Italian focaccia bread flavored with olive oil, fresh herbs, garlic, and kosher salt.

Focaccia Bread Recipe | Two Peas & Their Pod | Food Caster ...
Focaccia Bread Recipe | Two Peas & Their Pod. Source: twopeasandtheirpod.com. Share this: Share on Facebook Share on Pinterest Share on Twitter Share on Google Plus

Focaccia Bread Recipe | Two Peas & Their Pod | FollowPics
Focaccia Bread Recipe | Two Peas & Their Pod Bread,Cooking,delish,Favorite Recipes,Food and Drink,food/ recipes,Healthy Recipes,mmmmm,Recipes,

Focaccia Bread Recipe | Yummly
Focaccia Bread Recipe Breads with bread flour, Focaccia Bread. Read full directions on Two Peas & Their Pod. See a problem?

Focaccia Bread Recipes Dishmaps
Focaccia Bread recipe from Two Peas & Their Pod. Ingredients: 5 cups bread flour, 2 teaspoons salt, 2 teaspoons instant yeast, 6 tablespoons olive oil, 2 cups water

Best Focaccia Bread Recipes | Yummly
Choose from over 811 Focaccia Bread recipes from sites like Epicurious and Allrecipes. Focaccia Bread Two Peas & Their Pod. Bacon Breadstick Focaccia (recipe)

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Find all the best Focaccia Bread Recipes from top sites & cookbooks on TasteBook, Focaccia Bread save Two Peas & Their Pod; save. Focaccia Bread

Focaccia Bread Recipe - Allrecipes.com
This recipe leaves two crucial things for focaccia bread. First, the water needs to be warm (And I even use 1 1/2 tsp. of garlic in the recipe!)

Vegan split pea soup with focaccia bread | Our Vegan Venture
Vegan split pea soup with focaccia bread. Take t wo http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe