Fresh Milled Focaccia Bread
A hearty and delicious addition to any fall meal!
Ingredients
- 600 g hard white wheat fresh-milled
- 500-520 g +1 tbs warm water 90–95°F / 32–35°C
- 15 g sea salt
- 20 g olive oil more for topping and pan
- 10 g 10g active dry yeast 2 1/2 tsp
Instructions
- Mill your flour: I use hard white wheat berries for this recipe. You can experiment with other grains, just make sure its mostly a hard wheat to hold the gluten structure.
- Autolyse: Add the flour (600g) to the warm water (500g) in your stand mixer or mixing bowl. Mix on low for just a minute or two until it pulls together into a shaggy, wet dough. Cover and let the dough rest in the mixing bowl for 30 minutes. If mixing by hand, stir until shaggy, then cover and rest the same way. (This step helps the whole grain flour absorb water and develop gluten before kneading.)
- Activate yeast: To a small bowl, add the yeast (2 ½ tsp) and 1 tbs warm water. Stir and let it sit for 5–10 minutes, until foamy.
- Combine ingredients: After the dough has rested, add the yeast mixture, sprinkle in the salt (15g) and drizzle the olive oil over the dough (20g). Turn the mixer back on low and knead until the salt and oil are fully incorporated, about 2–3 minutes.
- Knead for strength: Increase to medium speed and knead until the dough is smooth, elastic, and can pass the windowpane test. This may take anywhere from 5–20 minutes. The dough will be soft and tacky, but not overly sticky.
- Bulk fermentation: Transfer the dough to a lightly oiled bowl or container. Cover and let rise at room temperature until about doubled in size, 1–2 hours.
- Proof in the pan: Oil the inside of a 9×13″ rectangular baking dish generously, or use parchment paper. Gently scrape the dough into the pan and stretch it toward the edges without tearing. If it resists, let it rest for 10 minutes, then stretch again until it reaches the corners. Cover and let the dough rise until puffy, airy, and nearly doubled in height, about 1–2 hours depending on your room temperature.
- Preheat oven: About 30 minutes before baking, preheat your oven to 475°F (245°C) with the rack positioned in the middle.
- Top & dimple: Once your oven is ready, drizzle 2–3 tbsp of olive oil over the surface of the dough. Sprinkle with coarse sea salt, chopped herbs, or any toppings of your liking. Use your fingertips to press deep dimples every 1–2 inches across the dough, letting the olive oil pool in the indentations.
- Bake: Place the pan in the oven and bake at 475°F (245°C) for 10 minutes. Without opening the oven, reduce the temperature to 425°F (220°C) and continue baking for 15–20 minutes, until the top and bottom are golden brown.
- Cool & enjoy: Let the focaccia cool for 5 minutes in the pan, then transfer to a wire rack. It’s fantastic warm from the oven and best enjoyed the same day.
Notes
Topping ideas include
- Tomatoes, oregano, olive oil
- Olives, red onions, sliced tomatoes
- Cheeses of any variety, alllll the cheese