Garlic and Olive Oil Focaccia

Cole Wagoner
Cole Wagoner
September 7, 2021
Using the controlled steam function of the Anova Precision Cooker helps make excellent focaccia bread in a couple of ways. First, the steam helps to keep the crust soft during the initial few minutes of baking; this helps the dough to achieve a good oven spring, resulting in a nice wide crumb structure. Second, the steam helps the sugars in the dough dissolve on the surface of the bread; these caramelize during the bake to give you a golden, glossy, crisp crust! Note: This recipe makes two loaves of focaccia, but you can halve the recipe if you’d like.
Serves
6
Prep Time
12:00
Cook Time
00:20
Garlic and Olive Oil Focaccia
4.67 (3)
786
Ingredients
6.5 cups (910g)
all-purpose flour
2 Tbsp (18g)
Diamond Crystal kosher salt
1 tsp (6g)
active dry yeast
3.5 cups (830g)
warm water (around 120°F/49°C)
Soft butter, for the pans
½ cup
extra-virgin olive oil
1 clove
garlic, minced
Steps

1. Prepare Dough

Combine the flour, salt, and yeast in a large mixing bowl. Slowly add the warm water, stirring with a wooden spoon until the mixture forms a shaggy dough. Cover with plastic wrap and refrigerate for at least 12 hours.

2. Shape and Proof

Grease two quarter sheet pans or other 9- by 13-inch rimmed baking pans with butter. Transfer the dough from the bowl onto a floured work surface. Divide into two even pieces and place the dough pieces in the prepared pans. Stretch and press the dough into the pans until it reaches the edges and is about 1/3 inch (1cm) thick. Using your fingers, poke the dough all over the surface. Loosely cover with plastic wrap and let proof in a warm place until doubled in size, about 1 hour.

3. Preheat Oven

When the dough is almost done proofing, turn on the oven with the racks in the 3rd and 4th position.
Sous Vide Mode: Off
Steam: 20%
Temp: 473°F
Heat: Rear

4. Top and Bake

Brush the the dough with the olive oil and sprinkle with the garlic. Transfer to the oven and bake until golden brown, 20 minutes.
Sous Vide Mode: Off
Steam: 20%
Temp: 473°F
Heat: Rear
00:20 Timer

5. Rest and Serve

Let cool for 15 minutes before turning out from the pans and serving. Enjoy!
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