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May Recipe of the Month – Focaccia Bread

Focaccia Bread

For Biga:

(Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread’s flavor and is often used in breads that need a light, open texture with holes.)

Water- 2/3 cup
Yeast- 1.5 TBSP
Sugar- 4 tsp
Bread Flour- 1.25 cup

Mix all ingredients together. Keep in the mixing bowl, and let rest for about 10 minutes.
Water- 2.25 cup
Olive Oil- 2.5 TBSP
Sugar- 1/3 cup
Garlic- 3 clove, mince (but measure with your heart)
Basil- 4-5 leaves, julienne (more if desired)
Salt- 2 TBSP
Bread Flour- 4.25 CUP

  • Literally dump all ingredients into the biga (dump salt last) and mix with a dough hook until it forms a very sticky ball.
  • Pull sticky dough ball out of bowl, and place onto a sheet tray that is oiled up with more olive oil. Cover with plastic and let rest on countertop for 30min – 1hr.
  • Uncover, flip dough over, and using your fingers, stretch and push dough into corners. Slather with more olive oil, and top with your favorite ingredients.
  • Cover and proof on your countertop for an additional 30min. Bake at 350F for 10-15min, or until desired golden brown.

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