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Focaccia Bread Load
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Ingredients
- 4 cups Arrowhead Mills Organic All-Purpose Flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 cups water lukewarm
- 5 tablespoons olive oil divided
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
- Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- Rub the surface of the dough lightly with olive oil.
- Cover the bowl with a cloth or plastic wrap and place in the refrigerator immediately for at least 12 hours or up to three days.
- Using your damp hands or two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
- Let the dough balls rest for 3 to 4 hours.
- Lightly oil a standard bread loaf pan. Pour the focaccia dough into the pan.
- With damp hands gently dimple focaccia all over with your fingers. You don’t want to create too many dimples or bubbles. Sprinkle on salt.
- Place the pan in a preheated oven at 425ºF for 20mins. Reduce heat to 375ºF. Bake for 20 to 25 minutes more or until golden all around.
- Rest for 10 mins for cutting. Enjoy!
Notes
Did you know you could turn easy focaccia bread into sandwich bread? With simple adjustments to how you bake the bread, you can create this delicious focaccia bread loaf.
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