Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads. The bread can be baked either thick or thin, and the endless array of topping choices compounds flavors in a complex way. Focaccia can be used many different ways, including as a pizza base, sandwich bread or even as a cake.
- Bread Flour – 1.82 Kilograms
- Water – 845 Grams
- Fresh Yeast – 60 Grams
- Olive Oil – 140 Grams
- Salt – 60 Grams
- Sugar – 58 Grams
Method of Prep:
Preheat Cook and Hold Oven to 90°F Food Temperature, + 1 Food Texture, Time 1:15.
Mix the water and flour. Autolyse for 20 minutes.
Add sugar, olive oil, and yeast. Mix for 5 minutes.
Add salt. Mix for 2 minutes.
Transfer the dough to a half sheet pan greased with olive oil.
Place dough in center of pan and stretch the dough into a flat, oval. Make sure both sides are greased with olive oil.
Place dough in Cook and Hold Oven to proof.
When the timer goes off, pull dough out of oven.
Punch and stretch the dough to the shape of the pan. Make indentations in the dough with your fingertips.
Place the dough back in the oven and set timer for 20 minutes.
Remove the dough from the Cook and Hold oven and heat to 200°F Food Temperature + 10 Food Texture, time :45 minutes.
Top the dough with desired toppings and place back into the Cook and Hold Oven.
One of our focaccia was topped with charred ramps, roasted garlic and rosemary. The other was topped with dried figs and fennel seeds. Both were seasoned with Maldon sea salt.
Consistent, efficient proofing is crucial when preparing leavened breads. CVap ovens create a consistent proofing environment. Consequently, this generates the fermented smell and flavors of great breads. CVap ovens can adjust the cabinet environment to tailor the proof. As a result, we can create compounding flavors while the bread is fermenting (or proofing).
The crumb on the finished product was excellent. It created a very light and soft finished product, without making the exterior of the product too hard.
If you notice in the pictures, one of the pans of focaccia was too close to the top elements. This was due to my portioning of the dough between the two pans. User error!