Bakeware/kitchen tools needed:
- Xtrema 4- or 6-quart baking Dish
- Kitchen Scale to measure flour
INGREDIENTS:
- 512 g all-purpose flour or bread flour ( we used organic Bread Flour)
- 10 g real salt
- 8 g instant yeast
- 455 g lukewarm water ( heat teapot on low for 3-5 minutes)
- Coconut oil or butter for greasing the baking dish
- 5 tablespoons EV olive oil
- Flaky sea salt, such as Maldon or Celtic Course Salt
Additional toppings ideas:
- Rosemary sprigs or any fresh herbs
- Pizza Toppings of choice
- Fresh basil and roasted garlic
- Local Honey and Goat Cheese
- Customize your focaccia anyway you like! You could make pizza or keep it plain for sandwiches and snack boards, totally up to you!
Instructions:
- Time to Make the dough: In a large bowl, mix together the flour, salt, and instant yeast next add the lukewarm water. Using a wooden spoon or spatula, mix until all the liquid is properly absorbed and incorporated into all the other dry ingredients. This will begin to form a very sticky dough ball for your focaccia.
- Once dough ball us formed, rub your hands with olive oil and drizzle the surface of the dough lightly with olive oil till all areas are full coated with oil ( do not skip this step!)
- Time to let it rest, cover the bowl with a damp kitchen or tea towel, you can also use plastic wrap if wanted. It is important to dampen the towel, so the dough does not form a crust this will affect the dough when baking up.
- As soon as it is covered, place your dough straight away in the refrigerator for at least 12 hours or for as long as three days for a super long ferment to all it to get an even fluffier bake from your dough.
- After your dough has spent at least 12 hours in the fridge it is time to prep your baking dishes. As you know your fully ceramic Xtrema bakeware has no coatings, so you want to make sure you either grease the pan with coconut oil or butter before placing your dough in the pan to ensure less sticking surface! Olive oil works but coconut and butter make a more “non-stick: type surface for easier cleanup later!
- Next, drizzle about a 1-2 tablespoons of olive oil on top of butter or coconut grease into the center of your Xtrema.
- Remove your cover from dough bowl and using greased hands you will want to deflate the risen dough by releasing it from the sides of the bowl and pulling it toward the center. Using your hands move around the bowl and dough until it is totally deflated and unstuck from the bottom of the bowl.
- Dump the dough into the center of your baking dish and make sure it is coated in the olive oil you drizzled two steps before. Fold the dough into each other form a very messy ball and then let the dough balls rest for 3 to 5 hours depending on the temperature of your kitchen. If your kitchen is warmer, it will rise faster if it is below 70 degrees Fahrenheit it will take closer to 5 hours to complete second rise.
- Preheat it to 425°F to prepare for the bake. If wanting to use fresh herbs like rosemary to top, sprinkle those at this step all over the dough. * If making a pizza you will want to wait to add cheese and sauce etc. till after the bread is almost full baked**
- One more time pour around a tablespoon of oil over the dough and make sure you rub your hands in the oil to coat.
