Alton Brown Focaccia

Alton Brown Focaccia

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
Alton Brown Focaccia

🍞 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

  1. 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.
  2. 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.
  3. Gather the dough into a ball and place it on a lightly floured board. Knead it several times, adding flour as necessary, until smooth.
  4. Coat a large bowl with olive oil and transfer the dough inside. Allow to rise for 40 to 50 minutes, covered with plastic wrap.
  5. Apply the remaining 1/4 cup of olive oil on a rimmed baking sheet that measures 10 by 15 inches.
  6. Transfer the dough to a surface that is lightly dusted with flour, punch it down, and knead it a few times.
  7. 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.
  8. 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.
  9. Set the oven temperature to 425°F. Take the plastic wrap off. Poke the halves of the roasted garlic cloves into the dough.
  10. 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.
Alton Brown Focaccia
Alton Brown Focaccia

🧆 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

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 40 minutesRest time: minutesTotal time:2 hours Servings:8-10 servingsCalories:142 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. 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.
  3. Gather the dough into a ball and place it on a lightly floured board. Knead it several times, adding flour as necessary, until smooth.
  4. Coat a large bowl with olive oil and transfer the dough inside. Allow to rise for 40 to 50 minutes, covered with plastic wrap.
  5. Apply the remaining 1/4 cup of olive oil on a rimmed baking sheet that measures 10 by 15 inches.
  6. Transfer the dough to a surface that is lightly dusted with flour, punch it down, and knead it a few times.
  7. 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.
  8. 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.
  9. Set the oven temperature to 425°F. Take the plastic wrap off. Poke the halves of the roasted garlic cloves into the dough.
  10. 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.
Keywords:Alton Brown Focaccia

Imen Dridi

Hi, I'm Imen Dridi, a chef who loves writing about food and cooking. I work hard to make sure I give you the best cooking tips and recipes. No matter if you're new to cooking or have been doing it for years, I've got something for you. Take a look at our team's page to find my best recipes and tips. Let's make something yummy together!

Leave a Reply

Your email address will not be published. Required fields are marked *