Foccacia

Description

This recipe is from america's test kitchen and is one of the best things i have ever put in my mouth!!!

Ingredients

• Unbleached All-purpose Flour
• Warm Water
• Instant Yeast
• Kosher Salt
• Extra Virgin Olive Oil
• Fresh Rosemary

Instructions

1. For the biga: combine first 3 ingredients in large bowl and stir with a wooden spoon until a uniform mass forms and no dry flour remains, about 1 minute
2. Cover bowl tightly with plastic wrap and let stand at room temperature overnight use immediately or store in refrigerator for up to 3 days
3. For the dough:
4. Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute
5. Cover with plastic wrap and let rise at room temperature for 15 minutes
6. Sprinkle 2 teaspoons salt over dough
7. Stir into dough until thoroughly incorporated, about 1 minute
8. Cover with plastic wrap and let rise at room temperature 30 minutes
9. Spray rubber spatula or bowl scraper with nonstick cooking spray
10. Fold partially risen dough over itself by gently lifting and folding edge of dough toward middle
11. Turn bowl 90 degrees
12. Fold again
13. Turn bowl and fold dough 6 more times
14. Cover with plastic wrap and let rise for 30 minutes
15. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises
16. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees f at least 30 minutes before baking
17. Gently transfer dough to lightly floured counter
18. Lightly dust top of dough with flour and divide in half
19. Shape each piece of dough into 5-inch round by gently tucking under edges
20. Coat two 9-inch round cake pans with 2 tablespoons olive oil each
21. Sprinkle each pan with teaspoon kosher salt
22. Place round of dough in pan, top side down
23. Slide dough around pan to coat bottom and sides, then flip over
24. Repeat with second piece of dough
25. Cover pans with plastic wrap and let rest for 5 minutes
26. Using finger
27. Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles
28. Sprinkle rosemary evenly over top of dough
29. Let dough rest until slightly bubbly, 5 to 10 minutes
30. Place pans on baking stone and reduce oven temperature to 450 degrees f
31. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking
32. Transfer pans to wire rack and let cool 5 minutes
33. Remove loaves from pan and return to wire rack
34. Brush tops with any oil remaining in pan
35. Let cool 30 minutes before serving