To make focaccia bread with a KitchenAid mixer, mix 4 cups of bread flour, 2 cups of warm water, yeast and salt with the paddle, then knead with the dough hook on speed 2 for 6 to 8 minutes until the wet dough pulls away from the bowl. Let it rise, press it into an oiled 9×13 pan, rise again, dimple with olive oil and bake at 425°F for 22 to 26 minutes.
Focaccia dough is very wet, which makes it sticky and awkward by hand. A stand mixer handles it easily, builds the gluten that gives the bread its open, airy crumb, and keeps your hands clean.
Why a Stand Mixer Works Well for Focaccia
This dough has a very high hydration, meaning a lot of water for the amount of flour, so it is far wetter than sandwich bread. By hand it would need stretch-and-folds over a couple of hours. In a stand mixer, the dough hook develops the gluten in minutes: the dough goes from a loose batter to a glossy, elastic mass that slaps against the bowl and cleans the sides. That is the sign it is ready.
Use the paddle first to bring the wet dough together, then switch to the hook. Keep the mixer on low speeds (2 to 4 on most KitchenAid models); higher speeds strain the motor with bread dough.
Ingredients
- 4 cups (500 g) bread flour
- 2 cups (400 g) warm water, about 100°F
- 2 1/4 teaspoons (1 packet, 7 g) instant or active dry yeast
- 2 teaspoons (12 g) fine sea salt
- 1 teaspoon honey or sugar
- 1/2 cup (120 ml) extra-virgin olive oil, divided
- Flaky salt and fresh rosemary for the top
Instructions
- Mix with the paddle. In the mixer bowl, stir the warm water, honey and yeast. Add the flour and salt and mix with the paddle on speed 2 for 1 minute until no dry flour remains. Rest 10 minutes.
- Knead with the hook. Switch to the dough hook and knead on speed 2 for 3 minutes, then speed 4 for 3 to 5 minutes, until the dough is smooth, stretchy and pulls away from the sides (it will still stick to the bottom).
- First rise. Pour 2 tablespoons olive oil into a large bowl, add the dough, turn to coat, cover and let rise until doubled, 1 to 1 1/2 hours at room temperature (or up to 24 hours in the fridge for more flavour).
- Pan it. Pour 1/4 cup olive oil into a 9×13 metal pan. Tip the dough in and gently stretch it toward the corners. If it springs back, rest 10 minutes and stretch again.
- Second rise. Cover and let rise until puffy and bubbly, 45 to 60 minutes. Heat the oven to 425°F.
- Dimple and top. Drizzle with the remaining oil, oil your fingers and press deep dimples all over, down to the pan. Scatter with rosemary and flaky salt.
- Bake. Bake 22 to 26 minutes, until deep golden on top and crisp underneath. Cool 5 minutes in the pan, then move to a rack.
Cook and Prep Times
- Active time: 20 minutes
- Rising: about 2 to 2 1/2 hours
- Bake: 22 to 26 minutes
- Serves 12
Troubleshooting
- Dough never pulls away: knead a few minutes longer; if it is still soupy, add flour 1 tablespoon at a time.
- Mixer walking on the counter: stay nearby and drop to speed 2; wet doughs make the mixer rock.
- Dense focaccia: the second rise was too short. The dough should be visibly bubbly before baking.
- Pale bottom: use a metal pan, not glass, and bake on the lower rack.
Pan Sizes and Scaling
This recipe fills a 9×13 pan with focaccia about 1 1/2 inches thick. For a thinner, crispier focaccia, bake it on a half-sheet pan (13×18) for 18 to 22 minutes. For two 8- or 9-inch round pans, divide the dough and bake 20 to 24 minutes. Halve the recipe for an 8×8 pan. A 5-quart or larger bowl-lift mixer can knead a double batch; a smaller tilt-head mixer should do one batch at a time.
Storage
Focaccia is best the day it is baked. Keep leftovers wrapped at room temperature for 2 days and refresh in a 350°F oven for 5 minutes. It freezes well for up to 1 month.
Frequently Asked Questions
- Can I use all-purpose flour? Yes, but reduce the water by 2 tablespoons; the crumb will be a little less chewy.
- Which attachment do I use? The flat beater to combine, then the dough hook to knead.
- Can I leave it in the fridge overnight? Yes. A slow cold rise gives better flavour; let it warm for an hour before panning.
Related
- Classic Rice Krispie Cake in a 9×13 Pan
- Tiramisu in an 8×8 Pan (Small-Batch Recipe)
- Tiramisu Recipe for a 9×13 Inch Pan