GARLIC SHALLOT AND BASIL FOCACCIA

EASY FOCACCIA that’s perfectly savory.

I absolutely cannot wait until I make this loaf again. It is perfectly savory with just the right amount of basil to give it a vibrant freshness. Aside from the long wait times for proofing, the steps in this recipe are so easy. It’s really fun and rewarding. If you’ve never made focaccia before, this is the perfect beginner loaf. In fact, it’s the recipe I used for my first loaf.

FYI, when I did make this, I used the two-dough method I noted below. With the other half of the dough, I made my Baked Brie Focaccia, in case you want to mix it up and do the same!

Happy baking!

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GARLIC SHALLOT AND BASIL FOCACCIA

Yield: 2 8" Loaves or 1 9x13" Loaf

Author: Michelle Williams

Prep time: 10 MinCook time: 30 MinInactive time: 51 HourTotal time: 51 H & 40 M

A note: to make sure that I was completely on track, I placed my mixing bowl on a food scale and measured all of the ingredients in grams. I will include the gram count below in case you want to do the same.

Ingredients

• All-Purpose Flour (4 1/4 cups or 510 grams if you're working off of a scale)
• Kosher Salt (2 teaspoons or 11 grams)
• Instant Yeast (2 teaspoons or 7 grams)
• Luke Warm Water (2 cups or 455 grams)
• Extra Virgin Olive Oil (6ish tablespoons, divided)
• Pam Baking Spray
• Mini Brie Bites (3 0.9 ounce wheels. I used the ones by Supreme)
• Garlic (3 cloves, thinly sliced)
• Shallot (1, thinly sliced)
• Basil (1/2 cup, chiffonaded)
• Finishing Salt

KITCHEN TOOLS

• OPTIONAL BUT HELPFUL. Food Scale
• Large Mixing Bowl
• Whisk
• Rubber Spatula
• Cling Wrap
• Cutting Board
• Chefs Knife
• IF YOU'RE MAKING 2 LOAVES. 8-Inch Round/Square Baking Dish or Pie Pan
• IF YOU'RE MAKING 1 LOAF. 9x13-Inch Baking Pan
• Forks (2)
• Cooling Rack

Instructions

TO MIX YOUR DOUGH

1. In your mixing bowl, whisk together flour, salt, and instant yeast.
2. Add water. Use your rubber spatula to mix it into a sticky blob-like ball.
3. Rub olive oil all over the top of your dough. This is to keep it from forming a crust on its surface while it's cold-proofing.
4. Cover the top of your bowl with cling wrap. Do NOT press it down to touch your dough. Your dough will need lots of space to rise.
5. Refrigerate for a minimum of 12 hours and up to 72. I let this batch sit in the fridge for 48 hours.

TO SECOND PROOF YOUR FOCACCIA

1. Spray your pie pan, baking dish, or baking pan with baking spray.
2. Pour 1 tablespoon of olive oil in the middle of each of your 8-inch pans or 2 tablespoons in the middle of your 9x13-inch pan.
3. Use your two forks to dislodge the dough from the sides and base of your bowl. Scrape and pull toward the center of your mixing bowl. If you're using the two 8-inch pans, use your forks to split your dough evenly in half. Place one half in each pan and roll them around to coat it fully in the olive oil. Do the same thing without cutting your dough in half for the 9x13-inch pan)
4. Let them sit uncovered on your counter for their second proof for 3 hours.

TO DECORATE AND BAKE YOUR FOCACCIA

1. Make sure your oven rack is in the middle of your oven and then preheat it to 425º.
2. Sprinkle your shallot, garlic, and basil over your dough.
3. Pour 1 tablespoon of olive oil over each loaf OR 2 over a 9x13-inch loaf.
4. Coat your hands in olive oil and then firmly poke your fingers deeply around the dough causing the signature focaccia dimples and bubbles.
5. Sprinkle finishing salt all over it. You will add a little more when it's finished for a final look.
6. Bake until golden in color on the top and bottom of your bread—about 35 minutes but check at 25 and again at 30.
7. Transfer to your cooling rack.
8. Sprinkle a little extra finishing salt over the whole loaf.
9. Cut any which way you like. Serve. Eat. Enjoy!

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