Focaccia 4 Ways
Offering the gold standard in convection capabilities, the LG ProBake Oven is a must-have for flawless focaccia.
Serves: 16
BASE FOCACCIA DOUGH
Ingredients:
4 cups all-purpose flour
2 teaspoons kosher salt
21⁄4 teaspoons instant yeast (1 packet) 2 cups warm tap water
4 tablespoons olive oil, divided
Flaky salt
Topping Combinations
TOMATO, GARLIC AND ROSEMARY
1⁄2 cup multi colored cherry tomatoes, or campari tomatoes, sliced
2 garlic cloves, sliced
2 fresh rosemary sprigs
1⁄4 cup crumbled goat cheese (optional)
Flaky salt
PEAR, BLUE CHEESE AND WALNUT
1⁄2 a pear, cored and sliced
1⁄4 cup blue cheese, 1⁄4 cup
1⁄4 cup roasted walnut pieces
Flaky salt
LEMON THYME
1 lemons, sliced into rounds and seeded
3 sprigs of fresh thyme
Flaky salt
CHERRY APRICOT ALMOND
1⁄4 cup sliced cherries, fresh or frozen
1⁄4 cup dried apricots, chopped
2 tablespoons sliced almonds
1 1⁄2 teaspoons sugar, for sprinkling on top
Preparation:
1. In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm
water. Using a wooden spoon or spatula mix until all of the flour is incorporated. Cover the bowl with plastic wrap and refrigerate overnight (at least 8 hours to 24 hours).
2. Grease a sheet pan with olive oil. Use a spatula to transfer the dough to the pan. Drizzle with 1 tablespoon of olive oil and start to stretch the dough gently to fill the sheet pan, being careful not to rip holes in the dough. (Dough may not fully reach each side of the pan yet.)
3. Cover pan tightly with plastic wrap and allow the dough to rest for 2 hours. The dough should now cover most of the pan.
4. Preheat ProBake Convection Electric Single Oven Slide-In Range to 425oF convection bake with a rack positioned in the center of the oven.
5. Drizzle another tablespoon of oil over the dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough
6. Scatter desired topping combination across dough.
7. Transfer the pan to the oven and immediately reduce the temperature to 400oF
convection bake. Bake for 22 to 28 minutes, until the top is golden and the underside is
crisp.
8. Remove pan from the oven. With a metal spatula, loosen the bread from the pan and
transfer to a cooling rack.
9. If desired, drizzle with a bit of olive oil and flaky salt.
10. Slice and enjoy!