Focaccia Dough
- Total Time
- 15 minutes, plus rising time
- Rating
- Comments
- Read comments
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Ingredients
- 3¾teaspoons active dry yeast
- ¾cup extra-virgin olive oil, more as needed
- 11grams kosher salt (1 tablespoon)
- 10grams sugar (2 teaspoons)
- 515grams all-purpose flour (about 4 cups), more as needed
- 130grams whole wheat flour (about 1 cup)
Nutritional analysis per serving (3 servings)
1247 calories; 57 grams fat; 8 grams saturated fat; 40 grams monounsaturated fat; 7 grams polyunsaturated fat; 161 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 25 grams protein; 624 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place 1½ cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
- Step 2
Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
- Step 3
Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
- Step 4
Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
- Step 5
Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
Private Notes
Comments
The instructions end with Step 5...letting the ball of dough rest for 20 - 30 minutes. But then what? Spread it into what size loaf for baking? Bake at what temp? For how long?
Gayle, understandably confusing but it is a dough recipe -- not a bread recipe. This is just a starting point for many different breads. One dough, many breads. Check out the parent story http://www.nytimes.com/2013/04/24/dining/with-focaccia-a-bit-of-kneading...
Just a quick note: this dough recipe goes with Melissa's three other focaccia recipes (Ramp Focaccia, Sweet Rhubarb Focaccia, and Potato, Sage and Lemon Zest Focaccia). Each of these recipes calls for heating the oven to 450, and the baking time ranges from 20 to 35 minutes, depending on the toppings.
Let the dough stay shaggy. Otherwise it gets tough. Let it rise as long as 90 minutes the first time and 30 minutes the second.
Can I use a food processor with a dough blade with this?
Great recipe for a new focaccia baker. They come out of the freezer beautifully. Big fan.