Episode 03: Salt Brined Focaccia Bread

Ideas for this bread other than just shoveling olive oil drenched fistfuls into your mouth while Netflix asks if you’re still there? Cover in mortadella and mozzarella then bake it again. Or dip in strawberry rhubarb jam. Or make a runny yoke sandwich. Endless opportunities.

INGREDIENTS:

1 3/4 Cups warm water

1 Package active dry yeast, about 7 grams or 2 1/4 tsp

1 Tablespoon superfine sugar

5 Cups bread flour, plus additional for kneading

1 Tablespoon kosher salt, plus coarse sea salt, for sprinkling

1 Cup extra-virgin olive oil, divided

|| Salt Brine ||

2 cups water

2 tablespoons sea salt

METHOD: 

In a small bowl, combine the warm water, yeast and sugar. Let sit for about 10-15 minutes or until the top is foamy. 

In the fitted bowl of a standing mixer fitted with a dough hook, combine the flour, salt, ½ cup olive oil and yeast water mixture. Let the mixer run on medium for 6ish minutes until the dough forms a round shape and comes together.

Flour the counter surface (and your hands) and work the dough until round and smooth, another minute or so. 

Oil the bowl of the mixer, place the rounded dough back in, cover with plastic and let rest another hour until doubled in size. The area should be draft free and on the warmer side if possible- stay away from the window! 

Use the remaining ½ cup olive oil to coat a ½ sheet pan. When the dough is ready, begin to spread it by hand on the oiled pan, pressing out the opposite corners until it becomes a rectangular shape. Flip over the dough to coat the other side of the dough in olive oil. This thing should be drenched. Cover again with plastic and let rise another hour undisturbed and doubled in size. 

Make the salt brine. In a small saucepan, combine the water and salt until warm. Mix until until combined, it should taste like the ocean. Preheat the oven to 425 degrees while you wait. 

When the dough is ready, use a pattern of 2-3 fingers to make your focaccia flavor pockets.  Using a kitchen spoon, cover the dough in the salt brine, making sure it fills the focaccia holes. You only need to cover it and might not use the whole batch of salt water. 

Bake for 23-25 minutes, or until the crust is golden brown. If you tap it with your nail, it should sound nice and hollow. Drizzle the bread with more olive oil and a sprinkle of flaky sea salt before serving. 

Recipe is a mash up of Samin Nosrat a la Salt Fat Acid Heat and Anne Burrell from Food Network.