Foccacia is one of our main go-to breads – in part, because it’s so easy to prepare and is incredibly versatile and adaptable. Most important of all, is that it’s simply delicious and appeals to almost everyone. The roasted grapes and fresh thyme give it a savory sweetness that make it the perfect partner for roasted poultry and pork dishes.
If you’re new to or a little intimidated by yeasted bread, this is the perfect initiation bread – a chance to get your feet wet before taking the plunge into more complicated doughs with a more dramatic rise.
Focaccia dough can be mixed by hand or in a stand mixer fitted with the dough hook attachment. The dough will be wet and sticky after mixing, but will become supple and slightly tacky after kneading. The dough rises the second time in the same sheet pan used for baking. Dimpling of the bread helps to keep the oil from pooling in one area. I will often cut the larger grapes in half, placing the cut side down so they roast through.
Who doesn’t have a soft spot for fresh, home baked bread? Focaccia is no exception. The scent of baked bread and thyme along with its rustic look gets the senses going and the hunger factor on. This yeasted bread is the perfect vehicle for the savory sweetness of the roasted grapes and thyme and the earthy tanginess of the feta cheese and walnuts. A sanctified match that always soothes’ that soft spot for home baked bread.
| Servings |
| 1sheet pan (17" x 12" | 43 cm x 30 cm) |
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- 570g (4 1/2 cups) all-purpose flourunbleached *(see note below)
- 1 3/4tsp saltsea or kosher *
- 1tsp (5 g) instant yeastactive dry yeast
- 1Tbs olive oil+ extra for pan & dough
- 470ml (2 cups) water, tepiddistilled (non chlorine) *
- 180g (1 1/2 cups) grapesblack, red or purple
- 75g (1/2 cup) feta cheesecrumbled
- 35g (1/3 c) walnutsshelled, coarsely chopped
- 2 Tbs olive oilroom temperature
- 3/4tsp cuminground
- black peppercoarsely ground, to taste
- saltsea or kosher, to taste
- 2-3cloves garlicminced
- 1/2tsp lemon rindfreshly grated
- cilantro (coriander leaves)chopped (optional garnish)
- chiveschopped (optional garnish)
- Place all of the dry ingredients in the work bowl of a stand mixer, whisking lightly to distribute the ingredients. Fit the mixer with the basic paddle attachment. It is best not to use paddle attachments with the rubber scraper for this recipe. A dough hook can be used, but you will need to allow for a longer mixing period.
- Add the water and oil (1 Tbs) to the dry ingredients and mix on low speed for 1 minute, or just until the ingredients are fully incorporated and the dry ingredients completely hydrated. If mixing by hand, use a large wooden spoon or dough whisk, mixing for approximately 1-2 minutes until fully incorporated.
- Let the dough rest in the work bowl for 3-5 minutes, then mix on medium-low speed for one additional minute (1-2 minutes, by hand).
- Dough should be soft, wet and sticky to the touch. Add small amounts of flour or water, as needed, until the dough is the right consistency.
- Prepare a smooth work surface, about one foot in diameter, by rubbing 1-2 teaspoons of olive or vegetable oil on the surface until slick to the touch. Lightly oil your hands, as well as a plastic dough scraper or rubber spatula and transfer the dough to the oiled surface.
- Pat the top surface of the dough into a small mound/ disk. Stretch one end of the dough, gently pulling it towards you and folding it over onto itself. Repeat the stretch and fold process, pulling the opposite end of the dough away from your body and folding it over on top of itself. Give the dough a 180 degree turn and repeat the stretch and fold process until you have pulled the dough in all four directions. After the final stretch and fold, flip the mound of dough over, tucking under the edges.
- Cover the dough on the oiled surface with an inverted bowl or transfer the dough to an oiled bowl and cover with a kitchen towel. Let the dough rest for 5 minutes.
- Repeat the stretch and fold process three additional times, letting the dough rest for 5 minutes after each stretch and fold session. Apply more oil to your hands or the work surface, as needed, to prevent sticking. The dough will become noticeably stronger and smoother after each session, as the gluten develops.
- Place the dough into an oiled bowl, large and deep enough for the dough to double in size. Cover the bowl with plastic wrap. The plastic wrap should not be touching the dough. Place the bowl in the refrigerator, up to 24 hours, until ready to use. The secret to good focaccia dough is long, slow and cold fermentation, which is why the dough is left over night to rise in the bowl.
- If you do not want to use all of the dough at one time, it can also be wrapped in plastic wrap, then a Ziploc freezer bag, with the air removed, for 2-3 months. The dough can be divided into two 20-oz balls. Be sure to stretch and fold each portion when forming into the dough balls prior to freezing.
- Prepare the sheet pan (17" x 12" | 43 cm x 30 cm) by lining the bottom with a silicone mat or parchment paper (cut to fit). Generously oil (about 2 Tbs) the bottom and inside sides of the pan. You can also use two half sheet pans (8.5" x 12" | 22 cm x 30 cm) lining and oiling as above.
- Remove the dough from the refrigerator about 90 minutes (or 2½ hours, if frozen) prior to making the focaccia. The dough should have doubled in size in the bowl. Lightly oil your hands and a bowl scraper. Remove the dough from the bowl, using a bowl scraper to scrape any dough that may stick to the bowl. Place the dough in the pan (if using two half sheet pans, divide the dough in half) and drizzle with olive oil (1 Tbs). Gently press the dough with your fingers towards the outer edges of the pan. If the dough begins to resist, pulling back towards the center, allow the dough to rest for 5 - 10 minutes to relax the gluten strands. Repeat the pressing and resting (when needed) the dough until about 90 percent of the bottom of the pan is covered and the thickness of the dough is even. This is a rustic bread so the edges do not have to be perfectly straight or even.
- Dimple the entire surface of the dough with your fingertips, so there are small indentations over the entire surface of the dough. Lightly drizzle oil (1 tsp) over the dough, then use a pastry brush to gently spread the oil over the entire surface. You can also mist/ spray the top surface of the dough with an olive oil mister/ sprayer. Loosely cover the pan with a clean cotton towel or plastic wrap (not touching the dough) so the surface does not become dry.
- Set the covered pan in a warm draft- free space for 30 - 60 minutes to rise.
- Preheat the oven to 450 °F (230°C). The oven rack should be in the middle position.
- Clean and dry the grapes. Mix the garlic and oil (2 Tbs). In a large bowl, drizzle the oil mixture over the grapes and walnuts, until thoroughly coated. Sprinkle with the cumin and stir to coat.
- Uncover the dough and dimple the entire surface with your fingertips. Lightly brush or mist the surface with oil. Evenly cover the top of the dough with the grape and walnut mixture. Sprinkle with salt and pepper, to taste.
- Bake in the preheated oven until browned, with a lightly crisped bottom, 25 - 30 minutes. Remove from oven and allow to cool for 10 minutes. Lightly sprinkle with lemon rind, cilantro and chives. Slice and serve.
- Store in the refrigerator in an airtight container, up to 2 days. To reheat, warm in a 300 °F (150°C) oven for 5 - 10 minutes.
Flour - How you measure the flour can affect the finished product, as flour does pack down. One cup of all purpose flour weighs 4.25 ounces. A cup of flour scooped with a measuring cup can weigh significantly more, especially when the recipe calls for several cups of flour.
If not weighing the flour,dry-cup measurements in all of our recipes should be taken by the following method:
- fluff up the flour
- sprinkle it with a spoon into your dry-cup measure (measures exactly a cup at the top)
- scrape off the excess with a straight edge.
Water - filtered, without chlorine as chlorine can inhibit the yeast. Water temperature should be warm to the touch, but not hot.
Salt - if using a large grain or flake salt, grind lightly before measuring for a more accurate measurement.
Adapted from a recipe by Peter Reinhart