![]() Transfer the dough to a lightly floured surface.īriefly knead with your hands until it comes together into a smooth ball. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine. It should stick to the bottom of the bowl a bit. Increase the speed to medium and knead for 5 to 6 minutes, or until the dough becomes soft and slightly tacky. Mix on low speed until the dough comes together into a sticky mass. Step-by-Step Instructions Step 1: Make the Doughīegin by combining the flour, salt, sugar, and yeast in the bowl of a heavy-duty mixer fitted with the dough hook.Īdd 1-3/4 cups warm water and 1/2 cup of the olive oil. If you don’t bake a lot of homemade breads, it’s best to buy the individual packets to ensure freshness. Yeast is sold in jars or packets, and will keep in the refrigerator for three to six months once opened. ![]() It rises much faster than regular active dry yeast. I use instant or rapid-rise yeast (it is sometimes labeled “bread machine instant yeast,” as pictured above) to make focaccia and other yeast breads. Enjoy the bread warm out of the oven with soup, pasta or a salad. The recipe calls for about one cup of oil, which I know seems like a lot, but that’s what makes focaccia so good! Note that the oil is added in stages, so be sure to read the recipe carefully before starting so that you don’t accidentally add it all at once.Īdapted from Anne Burrell, this simple focaccia is topped with coarse salt and fresh rosemary, but other toppings can be added, such as thinly sliced tomatoes, olives, or grated cheese, to name just a few. These “dimples” hold tiny pools of olive oil that soak into the bread as it bakes. To give the bread its signature dimpled appearance, you use your fingers to form little indentations all over the dough. It’s made with a yeast dough that rises twice: once after it is mixed and then again after it is shaped (so be sure to allow plenty of time). Perfect for feeding a crowd, focaccia is a rich and flavorful Italian flat bread baked in a sheet pan. This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd. While you have an array of models to choose from, the Artisan 5-Quart Tilt-Head is the best KitchenAid for most.This post may contain affiliate links. They feature heavy-duty, powerful motors and are long-lasting there’s a reason this is the brand of choice in plenty of professional kitchens. I’ll get right to it: Any KitchenAid stand mixer will make an excellent choice for most home bakers. The Best Stand Mixer for Most People: KitchenAid Artisan 5-Quart Tilt-Head ![]() (Don’t worry, there’s a rec here for small kitchens too.) Read on to find the best stand mixer for you-and then get to baking, without the sore post-kneading arms. Still, most stellar stand mixers start around $350 and use up a sizable chunk of your countertop, so if you do decide you need a stand mixer, make sure it’s the right one for your needs. If it needs to be pulverized, sliced, or churned, your stand mixer might be able to do it. The best stand mixers will knead, whip, and whisk with ease-and that’s before you consider the additional attachments, which can transform the kitchen appliance into a pasta maker, meat grinder, ice cream maker, citrus juicer, and more. For everyone else, there’s a stand mixer. There are people who genuinely love kneading bread dough-the whole rhythmic, focused athleticism of it.
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