Complete Guide to Making Cold-Fermented Focaccia
The key to creating mouth-watering focaccia lies in chilled dough! Letting the dough chill in the refrigerator for 18 to 48 hours results in an exceptionally soft and fluffy bread. However, if time is short, you can complete the recipe in just 3 hours. With only four ingredients and a mere 5 minutes of active preparation, it’s wonderfully simple. Check out the video below for step-by-step instructions!
Imagine embarking on a delightful journey in the world of bread-making, where simplicity and patience intertwine to create something truly magical. This guide invites you into the art of making cold-fermented focaccia, a process that transforms basic ingredients into a masterpiece of texture and flavor.
Perfect for both novice bakers and seasoned pros, this focaccia recipe is more than just a set of instructions; it’s a doorway to an enriching culinary experience. As we delve into this journey, prepare to be captivated by the allure of a bread that’s as enchanting to bake as it is to savor. Welcome to the world of cold-fermented focaccia, where each step is an integral part of a deliciously rewarding adventure.
Ingredients
- Flour: 4 cups (512g) – Bread flour or all-purpose flour works well.
- Salt: 2 teaspoons (10g) – Use a good quality salt for flavor.
- Instant Yeast: 2 teaspoons (8g) – Active dry yeast can also be used.
- Water: 2 cups (455g) – Essential for a high-hydration dough.
- Olive Oil: For coating the dough and the pan.
- Rosemary or Other Herbs/Toppings (Optional): For flavor and decoration.
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- 9×13-inch Baking Pan or Similar
- Plastic Wrap or a Damp Towel
- Measuring Cups and Spoons
Preparation
- Mixing the Dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the water and mix until a sticky dough forms.
- First Rise (Cold Fermentation): Lightly coat the dough with olive oil. Cover the bowl with plastic wrap or a damp towel and refrigerate. Leave the dough to rise for 12 to 72 hours. This slow fermentation process is key to developing the flavor and texture.
- Pan Preparation: Before baking, coat a 9×13-inch baking pan with olive oil. If you’re using a glass pan, consider adding a layer of butter before the oil to prevent sticking.
- Second Rise: Remove the dough from the fridge and transfer it to the prepared pan. Spread the dough evenly. Let it sit at room temperature for 2 to 4 hours, allowing it to rise again.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Dimpling the Dough: Once the dough has risen, use your fingertips to create deep dimples across the entire surface. Be gentle but firm.
- Adding Toppings: If using herbs like rosemary or other toppings, sprinkle them over the dough. Then, drizzle additional olive oil and sprinkle with sea salt.
- Baking: Place the pan in the preheated oven and bake for about 25 minutes or until the focaccia is golden brown and crispy on the edges.
- Cooling: Remove the focaccia from the oven and let it cool on a wire rack. This allows the bread to set and makes it easier to slice.
Serving Suggestions
- Serve as an appetizer or side dish.
- Use it to make sandwiches or paninis.
- Enjoy it as a snack, perhaps with a dipping sauce like balsamic vinegar and olive oil.
Additional Variations
- Focaccia Bread Art: Get creative with your toppings for a visually stunning loaf.
- Tomato Focaccia: Incorporate fresh tomatoes for a tangy twist.
- Focaccia Sandwiches: Use your baked focaccia to make delectable sandwiches.
Storage
Focaccia is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage.
Tips for Success
- Dough Hydration: Ensure the dough is properly hydrated; this is key to a light and airy focaccia.
- Cold Fermentation: Don’t rush the cold fermentation process. The longer the dough rests, the better the flavor and texture.
- Dimpling: Dimpling is crucial for traditional focaccia texture. Don’t skip this step!
| Step | Ingredient | Quantity | Instructions |
|---|---|---|---|
| 1 | Flour | 4 cups | In a large bowl, whisk together the flour, salt, and yeast. |
| 1 | Salt | 2 tsp | Add to the flour and yeast in the bowl. |
| 1 | Instant Yeast | 2 tsp | Combine with the flour and salt. |
| 1 | Warm Water | 2 cups | Gradually pour into the dry mixture, stirring to form a sticky dough. |
| 2 | Olive Oil | As needed | Lightly coat the mixed dough with olive oil. Cover the bowl and let it rise at room temperature until doubled (about 1.5 to 2 hours). |
| 3 | Olive Oil (for pan) | As needed | Lightly coat a 9×13-inch baking pan with olive oil. |
| 4 | (Dough from Step 2) | – | Transfer the risen dough to the prepared pan, spreading evenly. |
| 5 | – | – | Allow the dough to undergo its second rise in the pan for about 30 minutes at room temperature. |
| 6 | – | – | Preheat the oven to 425°F (220°C) during the second rise. |
| 7 | Olive Oil | As needed | After the second rise, dimple the dough with your fingertips and drizzle with olive oil. Add any other desired toppings. |
| 7 | Herbs/Coarse Salt (Optional) | To taste | Add as toppings if desired. |
| 8 | – | – | Bake the focaccia in the preheated oven for about 25 minutes, or until golden brown. |
| 9 | – | – | Remove from the oven and cool on a wire rack before serving. |
Quick and Easy Focaccia Bread: A Complete Guide Without Overnight Rising
Craving homemade focaccia but short on time? No worries! You can still create delicious, light, and airy focaccia bread without the need for an overnight rise. This guide walks you through a faster process, yielding delightful results in just a few hours.
Ingredients
- Flour: 4 cups (all-purpose or bread flour)
- Salt: 2 teaspoons
- Instant Yeast: 2 teaspoons
- Warm Water: 2 cups
- Olive Oil: For coating and drizzling
Equipment Needed
- Large Mixing Bowl
- Whisk or Spoon
- 9×13-inch Baking Pan
- Plastic Wrap or Kitchen Towel
- Measuring Tools
Preparation Steps
- Dough Mixing: In a large bowl, combine the flour, salt, and yeast. Gradually pour in the warm water, mixing until a sticky dough forms.
- First Rise (Room Temperature): Coat the dough lightly with olive oil. Cover the bowl with plastic wrap or a kitchen towel. Allow the dough to rise at room temperature until it doubles in size, approximately 1.5 to 2 hours.
- Pan Preparation: Lightly coat a 9×13-inch baking pan with olive oil to prevent sticking.
- Shaping the Dough: Once the dough has doubled, gently transfer it to the prepared pan, spreading it evenly.
- Second Rise: Allow the dough to rise again in the pan for about 30 minutes at room temperature.
- Oven Preheating: Preheat your oven to 425°F (220°C) during the second rise.
- Dimpling and Toppings: After the second rise, dimple the dough with your fingertips. Drizzle with olive oil and add any desired toppings like herbs or coarse salt.
- Baking: Bake the focaccia in the preheated oven for about 25 minutes or until golden brown and crisp on the edges.
- Cooling and Serving: Remove the focaccia from the oven and let it cool slightly on a wire rack before serving.
Additional Tips
- Hydration is Key: Ensure the dough is properly hydrated for a light texture.
- Gentle Dimpling: Be gentle but firm when creating dimples to avoid deflating the dough.
- Customize Your Toppings: Feel free to add herbs like rosemary or other toppings to suit your taste.
Conclusion
This quick and easy focaccia recipe proves that you don’t need an entire night to create a delicious, airy, and flavorful bread. In just a few hours, you can enjoy homemade focaccia, perfect as a side dish, appetizer, or base for sandwiches. Happy baking!