KitchenAid Mixer Bread Recipes | Italian Focaccia Bread Recipe
A stand mixer is a must-have for anyserious baker. Here we'll show how to use
our Kitchenaid Professional 600 to makean authentic Italian focaccia. For this
bread you will need: 16 grams of white orfine cane sugar, 5 grams of instant yeast
(such as Red Star Quick Rise found atWhole Foods), 470
grams of all-purpose flour, 230 grams oflukewarm water, a 115
grams of whole milk, 12 grams of finesalt and at least 45 grams of olive oil
-- extra virgin. You'll need plenty of extraolive oil for drizzling and dipping. And
any fresh or dry herbs you'd like to addlike 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 thestand mixer bowl add 470 grams of all-
purpose flour. Add to the flour the yeastand sugar mix. Give it a quick stir.
Bring 230 grams of water to lukewarmtemperature. 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, butwhole milk really does give the focaccia
a richer flavor.Fit the stand a mixer with a paddle
attachment. On low speed, slowly drizzlein 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 flourat this time to help the paddle
attachment better incorporate the oliveoil. 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 15minutes. After the 15 minutes you'll have
a smooth wet dough. Time for the firstrise! Oil a large mixing bowl and gently
slide the dough into the bowl. We want tohandle the dough gently to preserve the
air in the dough. For this next step, keepa bowl of water on hand. Wet your hands
and with wet hands stretch a corner ofthe dough till it is about a foot in length
and fold it over gently. Give the bowl aquarter turn and repeat. Remember to wet
your hands before each stretch. This willhelp 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 thestretch and fold one last time. Turn the
dough over fold side down. Cover tightlywith plastic wrap, set in a warm spot and
let the dough rise until it has doubledin size. This should take about two hours.
Here's our dough at the beginning of therise, 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 andoil it well. As before, gently slide the
dough out and onto the pan. Coat yourhands with olive oil and gently use your
fingertips to stretch the dough out likethis. Coax the dough gently. It's not
unreasonable for it to takeone-and-a-half to two minutes to reach
the edge of the jelly roll pan.
If you've stretched the dough as far asit 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 outall the way. Here's our dough again after
a 5-minute rise. We now have enough doughto stretch the focaccia to the edge of
the pan.
Notice how we stretched by starting inthe middle and working our way out
when you're finished cover again withplastic wrap
and let the dough rise one hour moreafter the final one hour rise drizzle on
a generous amount of extra-virgin oliveoil sprinkle on some coarse salt and a
few tablespoons of thyme or freshrosemary bake in a preheated 350 degree
fahrenheit oven for 20 to 35 minutesbake until golden brown
there's no need to let this bread restwhen finished
serve with extra-virgin olive oil andenjoy
you
In this episode of "Piatto," we demonstrate how to use a KitchenAid Mixer (The KitchenAid Professional 600) to make a classic Italian focaccia. Of course, you can use this bread recipe with any brand of stand mixer. Of all the KitchenAid Mixer bread recipes you can make, Italian focaccia has got to be one of the easiest and tastiest. The result is a soft, spongy focaccia bread recipe with the classic airy texture for which the Italian focaccia is famous. This Italian focaccia with fresh rosemary is a classic Italian recipe. Feel free to substitute fresh thyme for rosemary. TIP: When kneading for 15 minutes after water, milk and oil have been added to the flour, use setting ‘4’ of your Kitchen Aid Mixer. TIP: In the US? Red Star instant yeast Check out our playlist for more Red Star Yeast recipes! https://bit.ly/2I8Hpkm TIP: Try filling the Focaccia with Sauteed Cabbage and Onions! This is a family favorite in Italy: https://youtu.be/jWswmeOMrMA INGREDIENTS for Focaccia Bread Recipe Flour - 470 grams, All Purpose (Whole Foods 365 or Bob's Red Mill All Purpose Flour) Instant Yeast (like Red Star Instant Yeast) - 1 1/2 tsp (5 grams) Sugar - 16 grams (white or fine cane) Water - 230 grams (lukewarm) Whole Milk - 115 grams (like Horizon Organic) Olive Oil - 45 grams (Extra Virgin) Salt (Fine) - 12 grams Salt (Coarse) - to taste Rosemary or Thyme - a few tablespoons or to taste Buon Appetito! For more Kitchenaid mixer recipes, check out our playlist: https://www.youtube.com/playlist?list=PLkQLyqooxPtQUQ1KhBVz4riblwNmvUdqo Focaccia la Rosmarino, ricetta Italiana: https://youtu.be/cnBbEikAQuA __________________ Subscribe to PIATTO on YouTube: https://www.youtube.com/piatto/ Follow PIATTO on Twitter: https://twitter.com/piattorecipes/ Follow PIATTO on Instagram: https://www.instagram.com/piattoricette/ Follow PIATTO on Pinterest: https://www.pinterest.com/piattoapp/ Follow PIATTO on Facebook (Italian): https://www.facebook.com/piattoricette/ Follow PIATTO on Facebook (English): https://www.facebook.com/piattorecipes/ Subscribe to PIATTO's English Channel: https://bit.ly/2MBaIMB __________________ We are licensed by Apple, Inc. to use audio tracks "Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.