Focaccia is a rustic Italian-style flat bread featuring aromatic toppings of fresh herbs, salt, oil and vegetables such as marinated peppers, tomatoes or olives---it's a cross between a sauce-less pizza and a flat bread. Focaccia is easily done in a Bosch mixer because all of the mixing and most of the kneading can be done in a single bowl. The process require two to three hours of dough rising time, so make sure to give yourself plenty of time to complete the project.
Instructions
1. Pour one packet of active dry yeast into the the bowl of the Bosch mixer and add the lukewarm water that is measures between 95 to 100 degrees F. Allow the yeast to dissolve completely in the water, and stir with a wooden spoon to break up any clumps.
2. Stir in 5 cups flour. Mix the contents of the bowl using the paddle attachment and with the machine set to the "stir" setting. Add ¼ cup oil and 3 teaspoons sea salt. Increase the speed to medium until it comes together and forms a dough. When the dough begins to thicken and the engine begins to slow down due to resistance, turn off the mixer and swap out the paddle attachment for the dough hook.
3. Knead the dough using the mixer. This stage is usually done by hand, but the mixer can do some of the work for you. After attaching the dough hook, set the machine to medium speed for four minutes. The dough should still be quite sticky.
4. Lightly flour a flat work area and turn out the dough onto the surface. Knead the dough by hand and incorporate up to ¼ cup more flour in order to make the dough less sticky. Knead until the flour is just incorporated, or about two to three minutes. The dough will still be sticky, but it should have become slightly drier. Form the dough into a ball and place it in a greased bowl. Roll the dough ball around in the bowl to coat it evenly with oil. Cover the bowl with a clean tea towel or plastic wrap and move the bowl to location that that is away from drafts and doors, and which will maintain a steady temperature of between 65 to 80 degrees F (inside an unheated oven or on a sheltered counter is ideal). Allow the dough to rise until it doubles. This should take one to two hours.
5. Grease either a large baking sheet, a large casserole pan or a pizza stone with olive oil. Place the dough ball into the center, and spread it as far as you can stretch it (if you are using a pizza stone, shape the dough into a rectangle). Cover the pan with a tea towel, and allow it to rise again for one hour.
6. Dip your finger in flour, and poke holes all over the surface of the dough. In a small bowl, mix together the toppings. Use 3 tablespoons olive oil, 1 tablespoon of fresh rosemary, 2 thyme sprigs, 1 teaspoon of course sea salt, 1 clove of freshly chopped garlic and 2 teaspoons of freshly chopped parsley. Crushed olives are also common toppings for focaccia bread, as are diced vegetables such as tomatoes or red peppers. Spread the mixture evenly over the top of the dough.
7. Bake for 20 to 25 minutes or until the dough is a crispy golden-brown in an oven that has been preheated to 425 degrees F. Remove the focaccia from the oven, allow it to cool for a few minutes and then cut into squares with a pizza wheel.
Tags: between degrees, Bosch mixer, dough ball, dough hook, dough into, flat bread
