Garlic and Olive Oil Focaccia

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.