Warm up your kitchen with the delightful aroma of freshly baked focaccia bread, a Lacey-style mastery that's proven to be a crowd-pleaser. Focaccia, originated in Italy, is a soft and airy flatbread perfect for brunch, as a side with soups, or even as a creative pizza base. Here's a step-by-step recipe that captures Lacey's touch, optimized for search engines so you can find this delightful bread anytime you crave it.
Lacey's secret to a perfectly soft and chewy focaccia lies in the dough's hydration and a long, cold fermentation process. With the right technique and patience, you'll achieve a focaccia that's worth celebrating. Let's dive into Lacey's favorite focaccia bread recipe.
Ingredients and Equipment
A well-stocked pantry will help you prepare Lacey's focaccia bread effortlessly. Here's what you'll need:
- 400g of high-gluten flour or bread flour
- 320ml of water, at room temperature
- 10g of salt
- 5g of instant yeast
- Olive oil, for drizzling
- Sea salt, for sprinkling
- Fresh rosemary sprigs or other herbs of your choice (optional)
- Cornmeal or semolina flour, for dusting
As for equipment, you'll need:
- A stand mixer with a dough hook attachment
- A large mixing bowl
- A baking sheet, preferably with a lip, lined with parchment paper
- A bench scraper (optional, for easy dough handling)
Prepare the Dough
Start by measuring and combining the flour, water, salt, and instant yeast in the bowl of your stand mixer. Using the dough hook attachment, mix on low speed for 2-3 minutes until a shaggy dough forms.
Increase the speed to medium and continue mixing for another 3-5 minutes. The dough will become more cohesive and slightly sticky due to its high hydration. It should pass the windowpane test - stretch a small piece of dough, and it should thin out without tearing.
First Bulk Fermentation
Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rest in a warm, draft-free place for 1 hour. Lacey recommends using an oven with the light on, as it provides a cozy environment for the dough to rise.
After an hour, the dough should have slightly increased in size. It's now time to perform a stretch and fold technique. Lightly oil your hands and gently stretch the dough from one side and fold it over to the middle. Repeat this process on all four sides. The dough may feel delicate, but it will become more robust with each stretch and fold.
Cover the bowl again and let the dough rest for another 30 minutes. Perform the stretch and fold technique once more. After this second round, let the dough ferment for a final 30 minutes.
Shape and Rest
After bulk fermentation, gently turn the dough out onto a lightly floured surface sprinkled with cornmeal or semolina flour. Using a bench scraper or your hands, gently shape the dough into a rectangle. Be careful not to deflate it too much.
Transfer the dough onto your prepared baking sheet. With lightly oiled hands, gently press and stretch the dough to fit the entire surface. It's okay if it doesn't fill the corners perfectly; it will continue to rise. Cover the baking sheet with a kitchen towel or plastic wrap and let the dough rest for 10-15 minutes.
Toppings and Second Rise
Drizzle a generous amount of olive oil over the dough, ensuring it's evenly coated. Gently press your fingertips into the dough, making dimples. This not only contributes to focaccia's signature appearance but also helps with even Rising.
Sprinkle sea salt and your choice of herbs (if using) evenly across the dough's surface. Cover the baking sheet with a clean kitchen towel or plastic wrap and let the dough rise for a final 30-45 minutes, or until it has nearly doubled and filling the entire baking sheet.
Bake
Preheat your oven to 450°F (230°C). Just before baking, drizzle a little more olive oil onto the dough and re-sprinkle some sea salt.
Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and crispy on top. Remove from the oven and let it cool on the baking sheet for 10-15 minutes before slicing and serving.
Enjoy your freshly baked, warm Lacey-style focaccia bread with your loved ones! Next time you want to impress your guests or simply enjoy a delightful treat, you know where to find this recipe. Happy baking!