Crispy Focaccia Bread Delight

[jar546]

After my most recent motorcycle accident a few months ago, I started making focaccia bread, pizza, and Italian bread. I now have my favorite flours and yeasts to use and have been enjoying eating and sharing my creations. Here is my most recent focaccia bread recipe that I have been tweaking for a few weeks now. This is very crispy!! Enjoy..

Modified Focaccia Recipe with 24-Hour Cold Fermentation​

1. Prepare the Dough:
   • Follow the original steps for activating the yeast, mixing the dough, and kneading it in the mixer for 10 minutes.
2. First Rise (Bulk Fermentation):
   • After kneading, instead of letting the dough rise at room temperature, transfer it directly to a lightly oiled large bowl. I coat the bowl in olive oil. Cover the bowl tightly with plastic wrap or a lid to prevent the dough from drying out.
   • Place the dough in the refrigerator and let it ferment for about 24 hours. The dough will rise slowly and develop a deeper flavor.
3. Next Day – Shaping and Second Rise:
   • After the 24-hour fermentation, take the dough out of the refrigerator. It may have risen, but not as much as it would have at room temperature. That’s normal.
   • Let the dough rest at room temperature for about 30 minutes to take the chill off. This makes it easier to work with.
   • Generously oil your 12” x 9” sheet pan with extra virgin olive oil.
   • Transfer the dough to the oiled pan, and gently stretch and press it to fit the pan. If the dough resists stretching, let it rest for 5-10 minutes and then try again.
4. Second Rise:
   • After shaping the dough in the pan, cover it loosely with plastic wrap and let it rise at room temperature for about 1-1.5 hours, or until it has visibly puffed up. Since the dough is cold, it will take a bit longer to rise compared to the original recipe.
5. Dimple and Season:
   • Preheat your oven to 450°F (230°C).
   • Once the dough has risen, proceed with dimpling the surface, drizzling with olive oil, and sprinkling with coarse sea salt and rosemary (if using).
6. Bake:
   • Bake as per the original instructions: 15 minutes at 450°F, rotate the pan, then bake for another 10 minutes or until golden brown and crispy.
7. Cool and Serve:
   • Allow the focaccia to cool on a wire rack for 10-15 minutes before slicing and serving.

Key Differences with Cold Fermentation:​

• Flavor: The longer fermentation will result in a more complex, slightly tangy flavor.
• Texture: The crumb may be slightly more open, with irregular air pockets, and the crust could be even crisper.
• Timing: You'll need to account for the extra time required for the dough to come to room temperature and rise after refrigeration.

 

[steveray]

Man.. That looks so good, almost good enough to move to Florida where my pizza experiences have been less than...Lets just say the NE.....

 

[tmurray]

That looks amazing!