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【Focaccia | Big Bubble No-Knead Bread】
Pan: 24 cm square pan, depth 7 cm
Any deeper baking pans can be used as a substitute.
If using a 23x33 cm pan, it will produce a thin Focaccia similar to the one at the end of the video, equally soft and crispy.
Container: A larger container with a lid is preferred.
A larger airtight container, such as a big storage box, is convenient for refrigerating the dough.
Time required: Fermentation time approximately 15 hours | Actual preparation time 30 minutes
面包坯子食材Bread ingredients:
高筋面粉 Bread flour ⎯500 g
海盐 Sea salt ⎯10 g
即溶干酵母Instant dry yeast ⎯2.5 g
水 water ⎯ 420 g
橄榄油Olive oil ⎯1 tbsp
顶部食材topping ingredients:
迷迭香 Rosemary ⎯2 tbsp
橄榄 Olive ⎯ 2 tbsp
橄榄油Olive oil ⎯3-4 tbsp
海盐碎 Flaky sea salt
水 water ⎯ 1-2 tbsp
Making the Dough:
1. In a large container, mix water, salt, and yeast with a mixer until well blended.
2. Add flour and stir with hands or a scraper until fully mixed without any dry flour. Add 1 tablespoon of olive oil, mix again, cover the container, and let it sit for about 30 minutes (olive oil can also be mixed directly with yeast, salt, and water).
3. First stretch and fold the dough: Take one side of the dough, stretch it to the opposite side, and fold. Repeat from various angles. After folding, cover the container and let it sit for another 30 minutes.
4. Second stretch and fold, continue by repeating the stretching and folding process for the second time, then cover the dough.
5. Place the dough in the refrigerator for an overnight cold fermentation of 12-24 hours or even 48 hours (let time do the kneading).
6. Shaping Focaccia and final fermentation: After the overnight cold fermentation, take out the dough, pour it into an oiled deep baking pan (the pan should be at least 5 cm deep; if your pan is not non-stick, put parchment paper on the bottom before adding oil).
7. Do the third round of stretching and folding, at this point, the dough should be smooth and well-developed, then flip the dough into the pan. Drizzle some olive oil. Cover and let it ferment at room temperature for about 2 hours until the dough is 2-2.5 times its original size.
8. After the final fermentation in the pan, drizzle more olive oil on the dough. Oil your hands, gently press the dough with your fingers, and some bubbles will appear. Do not pop them.
9. Add toppings of your choice to the dough, such as olives, fresh rosemary, or cherry tomatoes.
Baking Focaccia:
1. Preheat the oven to 230 degrees. If using a steam oven, add 20% steam. If there is no steam, sprinkle some saltwater on the dough before putting it in the oven to create some steam, making the bread fluffier and softer.
2. Bake Focaccia for about 15 to 20 minutes, carefully observe, and adjust the time and temperature according to your oven until it is golden brown and crispy.
3. Remove from the oven and wait at least 10 to 15 minutes before slicing.
Tips:
1. Focaccia can be baked at temperatures ranging from 200 to 250 °C, ovens vary, so baking times and temperatures may differ. Keep a close eye on it; typically, 230 °C for 18 minutes works well.
2. Repeat stretching and folding at least 3 times. Stretching and folding are to strengthen its elasticity and gluten structure. The more folds, the chewier and airier the bread will be. If you prefer a softer texture, you can choose not to fold. I folded it three times in this video.
3. Recommend refrigerating the dough overnight. Long cold fermentation brings out the unique aroma of grains, and the bread is also easier to digest.
4. About the flour, I've tried four kinds of high-gluten flour, including Italian 00 flour with 12% protein content, Focaccia-specific flour, and even Chinese high-gluten flour-all yielding good results. The one featured in the video is just the most common high-gluten bread flour found in supermarkets. The only difference lies in the protein content, leading to slight variations in hydration and resulting in slightly different levels of softness.
If planning to eat the bread on the same day:
1. After the second round of stretching and folding, no need to refrigerate; let it ferment at room temperature for 1-2 hours until the dough doubles in size.
2. Then pour the dough into an oiled deep baking pan (at least 5 cm deep; if the pan is not non-stick, put parchment paper on the bottom before adding oil).
3. Do the third round of folding, flip the dough, and drizzle some olive oil. Cover and let it ferment at room temperature for about 1 hour until the dough is 2-2.5 times its original size.
4. And then, bake the focaccia.
The typical no-knead bread recipe:
80% hydration (Ciabatta, Focaccia, etc.):
400g water
10g salt
(2%) 2.5g yeast
(0.5%) 500g bread flour
65% hydration (French baguette, sourdough, pizza, etc.):
325g water
10g salt (2%)
2.5g yeast (0.5%)
500g bread flour
歌曲: Little Changes
音乐来自 www.fiftysounds.com/zh/