[ad_1]
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest for 18 to 24 hours (or for up to 3 days) in the refrigerator will result in extra pillowiness and airy focaccia, although if you’re pressed for time, you can make this from start to finish in 3 hours. . This 4-ingredient recipe requires only 5 minutes of hands-on time. Video instructions below! Adapted from a recipe for focaccia in toasted breadcrumbs. A few notes: Plan ahead: Although you can certainly do this more quickly, it works especially well if you mix the dough the day before you plan to bake it. The second rise also takes 2 to 4 hours. If you’re short on time and need to prepare the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then continue with the recipe, knowing that the second rise will only take about 30 minutes. You can use different pans to prepare this cake, such as: two 9-inch pyrex dishes. (Use butter + oil to prevent sticking.) One 9 x 13-inch pan, like this American pan – do not divide the dough in half, if you use this option, this will create a thicker cake. 13 x 18-inch rimmed sheet pan – This creates a thinner cake, which is great for sheet pan sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my refrigerator for several months. You can store it in the freezer too. If you are using active dry yeast, simply sprinkle the yeast over lukewarm water and let stand for 15 minutes or until foamy; Then continue with the recipe. Flour: Here you can use all-purpose flour or bread flour for great results. If you live in a humid environment, I recommend using bread flour. If you are in Canada or the UK, also consider using bread flour or consider reserving some of the water. Check out the video to see what the texture of the bread should look like; Then add water again as needed.