Description
Alton Brown’s focaccia recipe delivers a perfectly crisp and airy Italian flatbread with herbal notes and olive oil richness. Mediterranean ingredients and simple techniques help you craft an authentic bread experience right in your kitchen.
Ingredients
Scale
- 3.5 cups (875 ml) all-purpose flour
- 1.5 cups (375 ml) whole wheat flour
- 1.75 cups (440 ml) warm water (105°F to 115°F)
- 0.5 cups (120 ml) extra-virgin olive oil
- 1 package (0.25 oz/7 g) active dry yeast (2.25 tsp)
- 2 tbsps chopped rosemary
- 1 tbsp sea salt
- 1 tbsp cane sugar
- 1 bulb roasted garlic (optional)
- 0.5 tsp red pepper flakes (optional)
Instructions
- Yeast Activation: Combine yeast, sugar, and warm water in a mixing bowl, allowing the mixture to bloom and become frothy for 5-7 minutes.
- Dough Formation: Transfer activated yeast to a stand mixer, incorporating flour, salt, and olive oil. Knead using the dough hook until a smooth, elastic ball forms, about 6-8 minutes.
- First Proofing: Lightly oil a large bowl, place the dough inside, and cover. Let rise in a warm, undisturbed location until the volume doubles, approximately 45-55 minutes.
- Pan Preparation: Generously coat a rimmed baking sheet with olive oil, then gently stretch the dough to fill the entire surface, creating characteristic dimples with fingertips.
- Second Proofing: Cover the dough and allow a second rise for 35-45 minutes until noticeably puffy.
- Final Touches: Preheat the oven to 425°F. Strategically embed roasted garlic halves, sprinkle red pepper flakes and rosemary leaves across the surface.
- Baking: Bake for 18-22 minutes, achieving a golden-brown edge and crisp, amber-colored crust that signifies perfect focaccia.
Notes
- Yeast Activation Tip: Warm water between 105-110°F is crucial for proper yeast activation, ensuring a perfect rise and preventing dough failure.
- Dough Elasticity Check: Knead until the dough feels soft and smooth, with a slight bounce-back when gently pressed, indicating proper gluten development.
- Oil Coverage Technique: Generously coat the baking sheet and dough with olive oil to create a crispy, golden exterior and prevent sticking.
- Dimpling Precision: Create consistent, evenly spaced dimples using fingertips to achieve the classic focaccia texture and help trap olive oil and herbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 300
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg