KitchenAid Mixer Bread Recipes | Italian Focaccia Bread Recipe

A stand mixer is a must-have for any
serious baker. Here we’ll show how to use our Kitchenaid Professional 600 to make
an authentic Italian focaccia. For this bread you will need: 16 grams of white or
fine cane sugar, 5 grams of instant yeast (such as Red Star Quick Rise found at
Whole Foods), 470 grams of all-purpose flour, 230 grams of
lukewarm water, a 115 grams of whole milk, 12 grams of fine
salt and at least 45 grams of olive oil — extra virgin. You’ll need plenty of extra
olive oil for drizzling and dipping. And any fresh or dry herbs you’d like to add
like thyme or rosemary. To make the dough, start with 16 grams of sugar. To the
sugar add 5 grams of instant yeast. Give the sugar and yeast a quick mix. In the
stand mixer bowl add 470 grams of all- purpose flour. Add to the flour the yeast
and sugar mix. Give it a quick stir. Bring 230 grams of water to lukewarm
temperature. Microwaving the water for about 30 seconds usually does the trick.
Add 115 grams of whole milk. In a pinch you can use 2% milk, but
whole milk really does give the focaccia a richer flavor.
Fit the stand a mixer with a paddle attachment. On low speed, slowly drizzle
in the milk and water mix. When the milk and water have been added,
slowly drizzle in the olive oil. If you need to, add a tablespoon of flour
at this time to help the paddle attachment better incorporate the olive
oil. Replace the paddle attachment with the dough hook. Knead the dough on medium-
low speed and add the salt. Continue kneading on medium-low speed for 15
minutes. After the 15 minutes you’ll have a smooth wet dough. Time for the first
rise! Oil a large mixing bowl and gently slide the dough into the bowl. We want to
handle the dough gently to preserve the air in the dough. For this next step, keep
a bowl of water on hand. Wet your hands and with wet hands stretch a corner of
the dough till it is about a foot in length and fold it over gently. Give the bowl a
quarter turn and repeat. Remember to wet your hands before each stretch. This will
help prevent your hands from sticking. Stretch the dough again and fold it over.
Give the bowl another quarter turn and repeat. Another quarter turn and repeat the
stretch and fold one last time. Turn the dough over fold side down. Cover tightly
with plastic wrap, set in a warm spot and let the dough rise until it has doubled
in size. This should take about two hours. Here’s our dough at the beginning of the
rise, after about an hour, after about an hour and a half,
and finally the dough is done! Add parchment paper to a jelly roll pan and
oil it well. As before, gently slide the dough out and onto the pan. Coat your
hands with olive oil and gently use your fingertips to stretch the dough out like
this. Coax the dough gently. It’s not unreasonable for it to take
one-and-a-half to two minutes to reach the edge of the jelly roll pan. If you’ve stretched the dough as far as
it can go without tearing, cover the dough and let it rise for five minutes.
This should give you the extra dough that you need to spread the dough out
all the way. Here’s our dough again after a 5-minute rise. We now have enough dough
to stretch the focaccia to the edge of the pan. Notice how we stretched by starting in
the middle and working our way out when you’re finished cover again with
plastic wrap and let the dough rise one hour more
after the final one hour rise drizzle on a generous amount of extra-virgin olive
oil sprinkle on some coarse salt and a few tablespoons of thyme or fresh
rosemary bake in a preheated 350 degree fahrenheit oven for 20 to 35 minutes
bake until golden brown there’s no need to let this bread rest
when finished serve with extra-virgin olive oil and
enjoy you

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