The video shares a recipe for making focaccia bread, starting with the benefits of focaccia for beginners, including no need for a pre-ferment or starter, simple dough shaping, and a wetter dough that requires minimal kneading. The recipe involves mixing 600g of flour, 450g of warm water, yeast, salt, and olive oil, then folding the dough three to four times to introduce air and create gluten. The dough is left to rest and ferment overnight, then transferred to a greased 9x13-inch pan, where it's stretched to the corners and left to rise again. The focaccia is topped with rosemary, garlic confit, and coarse sea salt before baking at 450°F for 15-20 minutes. After baking, the focaccia is cooled, drizzled with olive oil, and sliced to reveal a moist and airy crumb with plenty of air holes.
Here are the key facts extracted from the text:
1. Traditional focaccia does not use a pre-ferment or a starter.
2. Focaccia is a straight dough made with flour, yeast, water, salt, and olive oil.
3. Focaccia is baked in a pan.
4. The dough for focaccia is typically wetter than other bread doughs.
5. The hydration percentage for this dough is about 75%.
6. A plastic bench scraper with rounded corners is a useful tool for transferring the dough.
7. The dough should be mixed until it comes together and forms a shaggy mass.
8. The dough should be transferred to a lightly greased large mixing bowl.
9. The dough should be covered with a wet towel and allowed to rest for 20 minutes.
10. The dough should be folded 3-4 times until it becomes smooth and silky.
11. The dough should be covered with plastic film and allowed to ferment in the refrigerator overnight.
12. The dough should be transferred to a greased 9x13 inch pan.
13. The dough should be allowed to rise for about an hour at room temperature.
14. The dough should be dimpled with wet fingers to create holes.
15. The dough should be covered with a damp towel and allowed to rise for another 45 minutes to an hour.
16. The focaccia should be baked in a preheated oven at 450°F for 15-20 minutes.
17. The internal temperature of the focaccia should reach 190°F.
18. The focaccia should be cooled on a wire rack for a few minutes before serving.
19. The focaccia can be topped with various ingredients, such as rosemary, garlic confit, and coarse sea salt.
20. The focaccia should have a moist and airy crumb, with a springy interior and plenty of air holes.