Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, stepbystep, in a way that's easy to understand. The results are truly amazing.

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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9"x13" bread)
AllPurpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 45g fresh yeast)

TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed

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EQUIPMENT THAT I USE (Affiliate Links)
9"x13" NonStick Pan https://amzn.to/3fXBL1e'>https://amzn.to/3fXBL1e
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Mac 6" Curved Boning Knife https://amzn.to/2XYPvUv
KitchenAid Pro Line 7 Qt. Stand Mixer https://amzn.to/2XVCdbn
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15

(NonAffiliate Links)
Anryu Kurouchi Gyuto 240mm https://tinyurl.com/y5rn3b8c

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