Ah, the delightful aroma of freshly baked bread! Today, we're going to guide you through a mouthwatering journey as we craft the perfect focaccia bread recipe in the style of famous chef, Joshua Weissman. This Italian Classic is not just about bread; it's an art, and Josh's technique will help you master it.
But who's Joshua Weissman, you ask? Well, he's a YouTube sensation turned cookbook author, known for his accessible and engaging approach to cooking. His take on focaccia is as delicious as it is fun to make. So, let's roll up our sleeves and dive right in!
Gathering Your Ingredients
First things first, we need to gather our ingredients. Focaccia may seem elaborate, but it's made of simple, pantry-staple ingredients. Here's what you'll need:
- 500g of strong white bread flour
- 375ml warm water
- 7g of fast-action dried yeast
- 10g of salt
- 4 tbsp of olive oil, plus extra for drizzling
- Toppings of your choice (rosemary, sea salt, cherry tomatoes, etc.)
See, not so intimidating, is it? Now, let's mix our dough.
Mixing and Kneading the Dough
In a large bowl, combine your flour, yeast, and salt. Make a well in the center, pour in the water and olive oil, and mix until a rough dough forms.
Turn the dough out onto a lightly oiled work surface. Knead for about 10 minutes, until the dough becomes smooth and elastic. Remember, Josh's tip is to keep pushing the dough away from you, then fold it back over. Trust us, it works!
First Rise (The Autolyse)
Lightly oil a large bowl, place your dough inside, and cover it with a damp tea towel. Now, here's where Josh's magic comes in - we're going to let the dough rise for 10 minutes, then knead it briefly, and let it rise again. This process, called an autolyse, helps develop the dough's gluten without the need for extra kneading.
After the first 10 minutes, knead the dough briefly, then let it rise again for another 30 minutes, or until it's doubled in size.
Shaping and Topping Your Focaccia
Once your dough has risen, it's time to shape and top your focaccia. Line a baking tray with parchment paper, then transfer your dough onto it. Using your fingers, stretch and push the dough out to the edges of the tray. Don't worry if it's not perfect, remember, Josh makes it look easy!
Let your dough rest for 10 minutes, then poke your fingers into the dough to create those delightful dimples we all know and love. Drizzle with a bit more olive oil, add your toppings, and season with salt.
Second Rise and Baking
Cover your tray with a clean tea towel and let your focaccia rise for another 30 minutes. While you're waiting, preheat your oven to 220°C (200°C fan). Once your focaccia has risen, pop it in the oven and bake for 25-30 minutes, or until golden brown.
Remove your focaccia from the oven, let it cool (if you can resist), then dig in! Remember, Josh says this bread is best shared, so grab some friends, family, or just pile it high and enjoy!
There you have it, folks! Joshua Weissman's delicious focaccia bread recipe. It might seem like a lot, but with Josh's technique, you'll be baking like a pro in no time. So, what are you waiting for? Get baking, and happy cooking!