Recipe: Bubbly Focaccia 多泡佛卡夏

Original recipe link (原版食譜): Big and Bubbly Focaccia

Ingredients

  • 3 cups (360 g) All-Purpose Flour
  • 1 1/2 teaspoons (9 g) table salt
  • 1 teaspoon (5 g) granulated sugar
  • 1 teaspoon (3 g) instant yeast
  • 1 1/4 cups (284 g) water, warm (90°F to 110°F)
  • 1 1/2 tablespoons (18 g) extra-virgin olive oil (I use truffle oil instead)
  • 2 tablespoons (26 g) extra-virgin olive oil, divided for Pan and Topping
  • flaky sea salt, for topping

Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl (a 3-quart bowl with a lid works great), whisk together the flour, salt, sugar, and yeast.
  2. Add the water and olive oil and stir — with a spatula, bowl scraper, dough whisk, or your hands — until the mixture is thoroughly combined and homogeneous; there should be no dry patches or lumps. Cover the bowl and set it aside for 15 minutes.
  3. Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes. (See the video demonstration in the original recipe)
  4. Perform the second bowl fold: Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking!) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.
  5. Repeat the bowl fold for a third time: Cover the bowl and let the dough rest for 15 minutes.
  6. Repeat the bowl fold for a fourth and final time: the dough should feel relatively strong.
  7. Let the dough rise for 1 hour: Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F or 21°C to 24°C) for 1 hour. After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface. (See the tips in the original recipe)
  8. To prepare the pan: Once the dough has risen, spray the bottom and sides of a 9" square pan with nonstick spray. Cut a 3"-wide strip of parchment that's about 16" long. Lay the strip across the center of the pan, leaving a few inches of overhang on two sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later.)
  9. Apply oil: Spray the parchment with nonstick spray, then add 1 tablespoon (13 g) of the olive oil and tilt the pan to spread the oil evenly across the bottom.
  10. Transfer dough: Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand as paddles (and a bowl scraper for assistance, if you need it) swiftly but gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.
  11. Let the dough rise: Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.
  12. Preheat the oven to 475°F: Toward the end of the rise, preheat the oven to 475°F with racks in the upper and lower thirds.
  13. Creating dimples: Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it — aim for decisive yet gentle motions. If there are any large untouched areas of the dough, add additional dimples using one finger.
  14. To top the dough: Drizzle the remaining 1 tablespoon (13 g) olive oil all (I use truffle oil instead) over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle evenly with flaky salt (use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon)(I use garlic salt). (I also added some basil and Parmesan cheese.)
  15. Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.
  16. Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely.
  17. Storage information: Focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving.

食材

  • 3杯（360 公克）中筋麵粉
  • 1 1/2 茶匙（9 克）精製鹽
  • 1 茶匙（5 克）細砂糖
  • 1 茶匙（3 克）速發酵母
  • 1 1/4 杯（284 克）溫水（90°F 至 110°F）
  • 1 1/2 湯匙（18 克）特級初榨橄欖油（我改用松露油）
  • 2 湯匙（26 克）特級初榨橄欖油，分別用於鍋中和頂部裝飾
  • 片狀海鹽（用於表面裝飾）

作法

  1. 製作麵團：秤麵粉 (或用湯匙將麵粉輕輕舀入量杯，然後刮去多餘部分)。在一個大碗中（帶蓋的 3 夸脱容量的碗盆非常合適），將麵粉、鹽、糖和酵母混合攪拌均勻。
  2. 加入水和橄欖油攪拌：用刮刀、麵團攪拌棒或雙手攪拌，直到混合均勻、質地一致，確保沒有乾粉或結塊。蓋上容器，靜置 15 分鐘。
  3. 進行第一次碗內折疊：用濕手抓住碗內一側的麵團，將其向上提起並壓向中心。重複這一動作，每次抓取新的麵團部位，直至繞碗一周（大約進行 8 到 12 次）。完成一圈折疊後，將麵團在碗內翻面，使光滑的一面朝上；至此，第一次碗內折疊完成。蓋好碗，讓麵團靜置 15 分鐘。(見原版食譜內的影片示範)
  4. 進行第二次碗內折疊：再次進行碗內折疊。(記得用濕手操作，以免麵團黏手！）此時，麵團的手感應變得更加光滑、緊實。蓋好容器，讓麵團靜置 15 分鐘。
  5. 重複第三次碗內折疊操作：然後蓋上碗，讓麵團靜置 15 分鐘。
  6. 第四次（也是最後一次）重複「碗內折疊」操作；此時麵團的筋度應已相當不錯。
  7. 讓麵團發酵 1 小時： 蓋上碗，讓麵團在溫暖的室溫（約 70°F to 75°F 或 21°C 至 24°C）下發酵 1 小時。 1 小時後，麵團的體積應已膨脹至原來的近兩倍，質地變得非常蓬鬆，表面甚至可能出現些許氣泡。(見原版食譜內的小撇步)
  8. 準備烤盤：待麵團發酵完成後，在 9 英寸見方的烤盤的底部和側面噴上烘焙防沾噴霧。剪下一條寬約 3 英吋、長約 16 英吋的烘焙紙。將紙條橫跨鋪在烤盤中央，使兩端各留出幾吋垂在盤外；用力將紙條壓入烤盤，並在紙條與烤盤側壁接觸的轉角處折出摺痕，以固定位置。(這些露在盤外的紙條邊緣將有助於稍後將佛卡夏從烤盤中取出。）
  9. 塗抹油：在烘焙紙上噴灑烘焙防沾噴霧，然後加入 1 湯匙（13 克）橄欖油，傾斜烤盤使油均勻地覆蓋在底部。
  10. 移麵團：用刮刀或軟刮刀將發酵好的麵團輕輕移至烤盤中央。利用雙手（必要時可配合刮刀）迅速而輕柔地將麵團翻面，使其表面裹上油脂；操作時盡量減少對麵團的觸碰，以免導致麵團塌陷。
  11. 讓麵團發酵 1-1.5 小時：蓋上烤盤，讓麵團在溫暖的室溫下發酵 1 到 1.5 小時，直至其質感如棉花糖般蓬鬆且富有彈性（晃動時會微微顫動）；此時麵團應幾乎填滿烤盤的各個角落，並接近烤盤上沿。
  12. 將烤箱預熱至 475°F：在麵團發酵即將結束時，將烤箱預熱至 475°F（約 245°C），並將烤架分別置於烤箱的上層和下層位置。
  13. 壓出凹坑：麵團發酵完成後，在手指上抹上少許油。從麵團一側邊緣開始，用指尖向下按壓麵團，直到觸及烤盤底部，從而壓出凹坑。以此方式從一側向另一側推進，保持凹坑間距約為 1.5 英吋（約 3.8 公分）。操作要領在於既要充分按壓出凹坑，又要避免壓塌麵團－動作應果斷而輕柔。若麵團表面有較大區域未按壓，可用單指補壓出凹坑。
  14. 麵團表面處理：將剩餘的 1 湯匙（13克）橄欖油（我改用松露油）淋在麵團表面；油在表面的凹坑處積聚也無妨。均勻撒上片狀海鹽（用量為 1 滿茶匙塞浦路斯片狀海鹽，或 1/2 茶匙馬爾登海鹽）（我用大蒜鹽）。(我還加了一些九層塔及帕瑪森起司)
  15. 將佛卡夏麵包放在烤箱下層烘烤 15 到 18 分鐘，直到表面凸起處呈褐色，凹陷處呈金黃色。如有需要，可將烤盤移至上層，在最後 1 到 2 分鐘內進行短暫上火炙烤（broil），期間需密切觀察，以達到理想的色澤。
  16. 將佛卡夏麵包從烤箱中取出。抓住烘焙紙邊緣作為把手，將麵包從烤盤中提起，轉移到晾網或砧板上，並取下烘焙紙。關掉烤箱，將麵包放回烤箱（直接放在下層烤架上）繼續烘烤 5 到 7 分鐘，直到側面呈金黃色且酥脆。再次將麵包從烤箱中取出，放在晾網上完全冷卻。
  17. 保存建議：佛卡夏麵包最好在製作當天食用。如需保存剩餘部分，請用錫箔紙將其鬆鬆地包裹起來，置於室溫下存放，食用前重新加熱即可。

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