Pain a l’ancienne Focaccia

I wanted to bake yesterday , everybody was busy with their own project and i decided to try to make Focaccia , the right way this time . The very first i made it , i used bread machine and basically i cheated and it also didn’t turn out as good . So yesterday .. i decided let’s do this the right way .. i used Peter Reinhart’s artisan bread book , and that’s where i found this recipe . It took time , but i just didn’t have the patient to let it sit overnight , and it seems from the recipe .. i can always pan it right away . Which i did .. and it turned out so good . I learned a new way to knead the dough by stretching it up and then fold it down into a ball . It’s interesting .. and then i also put herb topping for the focaccia , when it was baking , my house smells so delicious .. I think this focaccia would be good for pizza crust too . Anyway here it is ..

You need :

4 1/4 cup of bread flour

2 1/2 tsp. of kosher salt

1 1/4 tsp.of instant yeast

2 cups chilled water ( cold water from fridge )about 55 F

1 tbsp.  of olive oil , plus more for the pan

1. In a mixing bowl , mix together bread flour , kosher salt , yeast and chilled water . Use paddle attachment for about 1 minute on low , until well blended . The dough should be coarse and wet , let the dough rest for 5 minutes , to fully hydrate the flour .

2. Drizzle olive oil over the dough , then mixing on medium low speed using the paddle attchment , for about 1 minute . The dough should be smoother but still very soft sticky and wet . Transfer the dough into large bowl that has been oiled lightly , cover and let it rest for 10 minutes .

3. After 10 minutes , work on the dough , oil your hands , reach under the front end of the dough , and then stretch it out , fold it back onto the top of the dough . Do this from back end and then from each side , flip the dough over , and tuck it into a ball . Dough should be firmer , though still soft and fragile.  Then cover and let it sit for 10 minutes . Repeat this process 3 times within 30-40 minutes time frame . After the final stretch you can let it sit in the fridge overnight for up to 4 days or pan it right away .

4. To make large focaccia , line a 12×16 inch baking sheet line with parchment paper , and oil everywhere including the side of the pan . Move the dough on the baking sheet , drizzle 1 tbsp. olive oil , then work on the dough , spread it out ,make dimples as you stretch out the dough . It might be only able to cover half of the pan , do not try to cover the whole pan at this point . Then let it sit in the warm oven for 10 minutes , covered with plastic wrap . Then after 10 minutes , take it out , and make more dimples and stretch it out , at this point you should be able to cover the whole pan , if not , let it sit in the oven again for 10 minutes . After covering the whole pan with the dough , cover with plastic wrap , let it sit for 75 minutes , the dough should rise .

5. Then preheat oven to 500 F and then turn it down to 450 F , put the dough in , bake for 12 minutes , then turn it around , bake extra 10 minutes . If you use any toppings , before baking it , brush with the topping , if your topping includes cheese , wait til the last 2 minutes before adding the cheese .

Enjoy !!!!!!!!!!