Updated: Sep 6
Focaccia has to be one of my all time favorite breads because of its simplicity and versatility. In the homemade world of breads, the hands on time with focaccia is pretty minimal. It can be shaped into sandwich rounds or hoagie rolls and even rolled out and enjoyed as a flatbread with the toppings of your choice.
With the focaccia recipe the wait time is cut down substantially. Some recipes call for the dough to hang out in the fridge for up to 48 hours before baking. And while this leads to the airy pockets of goodness that focaccia is known for, its just not practical for many people. I learned this recipe back in back in culinary school. It's a sped up version that doesn't take up precious refrigerator space or your time. I will add the longer focaccia recipe at a later date that will be for a topped flatbread.
Yields: Five 10oz portions or ten 5oz portions
18 fluid ounces water (lukewarm)
14 grams instant yeast
2 fluid ounces rendered duck fat, melted
794 grams bread flour
14 grams fine kosher or sea salt
cornmeal as needed for dusting
Line two half size baking sheets with parchment paper or baking silicone inserts. Lightly dust both with corm meat.
In the bowl of a stand mixer, add the lukewarm water, yeast and melted duck fat. Mix with a dough hook until the yeast is dissolved. Add the flour and the salt. Mix on medium low speed for 10 minutes or until the dough is smooth and elastic. It will still b sticky at this point. Remove the dough and lightly coat the inside of the bowl with olive oil. Place the dough back in the bowl and cover with plastic wrap. Let the dough ferment at room temperature for 1 hours and 15 minutes.
Remove the plastic wrap and push the dough down to release the air. For larger bread cut into 5 equal pieces (10oz each) or for burger bun size, cut the dough into 10 equal size pieces (5oz each). Roll the portions of dough in round balls. Set the dough rounds onto the prepared baking pans and let them proof at room temperature for 1 hour.
Pre-heat your oven to 425 degrees F. Press down the dough balls to flatten. Stretch them out slightly (around an inch). Brush the dough with duck fat or olive oil. Let the dough proof for 30 minutes.
Bake in the 425 degree F pre-heated oven for 30 minutes.