Imen Dridi Alton Brown’s Focaccia is an easy-to-make masterpiece that calls for its rich flavor and in just 1 hour and 40 minutes this soft, and chewy dish can be prepared and adorned with roasted garlic and rosemary.
Try More Alton Brown Recipes:
💗 Why You’ll Love This Focaccia Recipe:
- Simple Preparation: Easy for all levels of bakers.
- Flavorful Delight: Rich taste from olive oil, rosemary, and garlic.
- Perfect Texture: Soft inside, crispy crust blend.
- Personalizable: Add flair with optional ingredients.
- Aesthetic Appeal: Golden brown and visually pleasing.
❓ What Is Alton Brown’s Focaccia Recipe?
Focaccia by Alton Brown is a textured and flavorful bread prepared from whole wheat and all-purpose flour, olive oil, yeast, and seasonings such as roasted garlic and rosemary.
🍞 Alton Brown Focaccia Ingredients
- 1¾ cups warm water, 105° to 115°F
- 1 (¼-ounce) package of active dry yeast, (2¼ teaspoons)
- 1 tablespoon cane sugar
- 3½ cups all-purpose flour, plus more for kneading
- 1½ cups whole wheat flour
- 1 tablespoon sea salt
- ½ cup extra-virgin olive oil, plus more for brushing
- 1 bulb Roasted Garlic, optional
- 2 tablespoons chopped rosemary
- ½ teaspoon red pepper flakes, optional
🥘 How To Make Alton Brown Focaccia
- Combine the yeast, sugar, and water in a medium bowl. Leave aside for 5 minutes or until a froth forms on top of the yeast.
- Mix the yeast mixture with the flour, salt, ¼ cup of olive oil, and stand mixer bowl attachment on medium speed for 5 to 6 minutes, or until dough forms a ball around the hook.
- Gather the dough into a ball and place it on a lightly floured board. Knead it several times, adding flour as necessary, until smooth.
- Coat a large bowl with olive oil and transfer the dough inside. Allow to rise for 40 to 50 minutes, covered with plastic wrap.
- Apply the remaining 1/4 cup of olive oil on a rimmed baking sheet that measures 10 by 15 inches.
- Transfer the dough to a surface that is lightly dusted with flour, punch it down, and knead it a few times.
- Press down on the dough to make sure it covers the bottom of the pan. Turn the dough over and repeat the process of spreading it to the edges.
- Scatter the dough with finger indentations spaced a few inches apart. Allow the dough to rise on the baking sheet covered with plastic wrap for around 40 minutes, or until it has doubled in size.
- Set the oven temperature to 425°F. Take the plastic wrap off. Poke the halves of the roasted garlic cloves into the dough.
- Toss in the red pepper flakes and rosemary, then bake for 20 minutes, or until a golden brown.
💭 Recipe Tips
- Temperature Matters: Ensure water is in the 105-115°F range for yeast activation.
- Knead for Smoothness: Knead the dough until smooth for a great texture.
- Rise Time Precision: Follow rise times closely for optimal dough development.
- Generous Olive Oil: Embrace the ½ cup of olive oil for flavor and a moist crumb.
🧆 What Pairs Nicely With Focaccia?
A variety of dishes can be served with focaccia including egg bake, mushroom soup, crack chicken pasta, potato salad, BBQ wings, chicken meatballs, goat cheese dip, and roasted beef.
🎚 How To Store Leftovers Focaccia?
- In The Fridge: You may keep leftover focaccia in the fridge for 2 to 3 days if you warp it tightly in plastic or foil.
- In The Freezer: Leftover focaccia can be frozen for up month when kept in a freezer-safe bag. Let it thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Focaccia?
- Oven: Turn the oven’s temperature up to about 350°F then arrange Focaccia in a baking dish and heat for 10 to 15 minutes or until golden.
- Microwave: Transfer Focaccia to a microwave-safe plate and heat for 30 seconds at a time or until heated through.
FAQs
Why is my focaccia so crispy?
Your focaccia turns crispy because of elevated temperatures and a thinner dough, shaping its texture significantly.
Should focaccia dough be very sticky?
Yes, focaccia dough is intentionally sticky due to its high hydration, resulting in a moist and airy texture when baked.
What happens if you underknead focaccia?
Under-kneading focaccia yields a dry, crumbly, and dense texture, emphasizing the importance of proper kneading for a lighter result.
Does focaccia have to rise twice?
Yes, focaccia must undergo two rises, each lasting about 1 hour as this double rising contributes to the development of flavor and texture.
Try More Alton Brown Recipes:
Alton Brown Focaccia Nutrition Facts
Amount Per Serving
- Calories 142
- Total Fat 4.5g
- Saturated Fat 0.5g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 320mg
- Potassium 65mg
- Total Carbohydrates 20g
- Dietary Fiber 1g
- Sugars 1g
- Protein 5g
Alton Brown Focaccia
Description
Alton Brown’s Focaccia is an easy-to-make masterpiece that calls for its rich flavor and in just 1 hour and 40 minutes this soft, and chewy dish can be prepared and adorned with roasted garlic and rosemary.
Ingredients
Instructions
- Combine the yeast, sugar, and water in a medium bowl. Leave aside for 5 minutes or until a froth forms on top of the yeast.
- Mix the yeast mixture with the flour, salt, ¼ cup of olive oil, and stand mixer bowl attachment on medium speed for 5 to 6 minutes, or until dough forms a ball around the hook.
- Gather the dough into a ball and place it on a lightly floured board. Knead it several times, adding flour as necessary, until smooth.
- Coat a large bowl with olive oil and transfer the dough inside. Allow to rise for 40 to 50 minutes, covered with plastic wrap.
- Apply the remaining 1/4 cup of olive oil on a rimmed baking sheet that measures 10 by 15 inches.
- Transfer the dough to a surface that is lightly dusted with flour, punch it down, and knead it a few times.
- Press down on the dough to make sure it covers the bottom of the pan. Turn the dough over and repeat the process of spreading it to the edges.
- Scatter the dough with finger indentations spaced a few inches apart. Allow the dough to rise on the baking sheet covered with plastic wrap for around 40 minutes, or until it has doubled in size.
- Set the oven temperature to 425°F. Take the plastic wrap off. Poke the halves of the roasted garlic cloves into the dough.
- Toss in the red pepper flakes and rosemary, then bake for 20 minutes, or until a golden brown.
Notes
- Temperature Matters: Ensure water is in the 105-115°F range for yeast activation.
Knead for Smoothness: Knead the dough until smooth for a great texture.
Rise Time Precision: Follow rise times closely for optimal dough development.
Generous Olive Oil: Embrace the ½ cup of olive oil for flavor and a moist crumb.
