FOCACCIA BREAD
 

 

INGREDIENTS

4 cups

1½ Cups

1¼ Teaspoon

1½ Teaspoon

1¼ Teaspoon

5 Tablespoon

All Purpose Flour

Water (room temperature)

Salt

Yeast (instant)

Sugar

Olive Oil
 

Recommended Blodgett Equipment:

Blodgett HV-100E Hydrovection Oven

 

 

  

  1. Mix flour, water, and salt with a dough hook on low until no flour patches remain. The dough will be a liquid consistency

  2. Let rest for 20 minutes.

  3. Sprinkle yeast and sugar over the dough. Knead on low until combined then on medium for 6-10 minutes.

  4. Coat a bowl with olive oil and pour in the dough. Proof for 2-2 ½ hours.

  5. Pour dough into half sheet pan and proof again for 15 minutes.

  6. Coat dough with toppings and bake in Hydro mode for 18-20 minutes at 350°F with 30% humidity.

NOTE: You can use any type of topping you want - sea salt, fresh herbs, pizza topping, etc. Just use your imagination!