THREE FLAVOUR FOCACCIA
This focaccia is not fussy. It's the kind of thing you can get excited about making on a Saturday afternoon and have great fun playing with the toppings. I often throw the ingredients in a food processor, whiz it up then leave it overnight. This bread, along with some lovely salad and cold leftover chicken, would also make a great dinner.
Provided by Jamie Oliver
Categories Sides Bread Italian Baking
Time 1h5m
Yield 10
Number Of Ingredients 22
Steps:
- Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.
- As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
- While the dough is rising, preheat your oven to 220°C/425°F/gas 7 and prepare the toppings.
- For the balsamic onion topping, finely slice the onions and pick the thyme leaves. Fry the onions and thyme in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add 6 tablespoons of balsamic vinegar, reduce for a minute or two, then leave to cool.
- For the basil and cherry tomato topping, pick and roughly chop the basil leaves and halve the tomatoes. Pop the basil and tomatoes into a bowl and season with sea salt and black pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Peel and slice the garlic and mix into the bowl.
- To cook the focaccia, as soon as the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.
- Divide the onion and the tomato toppings over two thirds of the focaccia.
- For the three-cheese and rosemary topping, break up the Taleggio and the goat's cheese over the remaining third of the focaccia. Grate a handful of Parmesan cheese and pick the rosemary leaves. Sprinkle both over the final third and season with pepper. Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt.
- Leave to prove for a further 20 minutes, then bake for 20 minutes, until golden on top and soft in the middle.
Nutrition Facts : Calories 313 calories, Fat 10.3 g fat, SaturatedFat 3.9 g saturated fat, Protein 11.1 g protein, Carbohydrate 46.5 g carbohydrate, Sugar 6.5 g sugar, Sodium 0.86 g salt, Fiber 2.1 g fibre
FOCACCIA
Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads
Provided by Liberty Mendez
Categories Side dish
Time 45m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST, EASIEST FOCACCIA BREAD RECIPE
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! Adapted from the focaccia recipe in Bread Toast Crumbs. A few notes: Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours. If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes. You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9x13-inch pan, such as this USA pan - do not split the dough in half, if you use this option, which will create a thicker focaccia . A 13x18-inch rimmed sheet pan - this creates a thinner focaccia, which is great for slab sandwiches. As always, for best results, use a digital scale to measure the flour and water. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed.
Provided by Alexandra Stafford
Categories Bread
Time 18h30m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
- Line two 8- or 9-inch pie plates or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.)
- Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
- Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
- Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
FOCACCIA
Provided by Anne Burrell
Categories side-dish
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
- Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
- Oh baby!
GOLDEN FOCACCIA
This recipe is from King Arthur. I have made it several times, and it is very delicious and easy to make, although it does take some time. It is light-textured, about 1/2 " thick - not a bready focaccia. The starter and multiple rises really add to the flavor. Actual hands-on time is about 30 minutes, but it does have to rise several times, including overnight.
Provided by duonyte
Categories Yeast Breads
Time 19h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the starter by mixing the yeast and water, then adding the flour. Stir until the flour is incorporated.
- Cover and let rest at room temperature for about 14 hours. The starter will be bubbly.
- To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
- Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough. A stand mixer will take about 7 minutes.
- Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
- Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
- Lightly grease a 18" by 13" baking skeet with a rim, or two 9"x13" pans with vegetable oil spray. Drizzle olive oil on top of the spray. (The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
- Gently pull and shape the dough into a rough rectangle and pat into the pan or pans. When the pieces start to shrink back, stop patting. Wait 15 minutes and pat further towards the edges of the pan(s). Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
- Cover and let the dough rise until it is very puffy. This will take about 1 1/2 to 2 1/2 hours. Toward the end of the rising time, preheat the oven to 425 degrees F.
- Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
- Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
- Bake for about 10 minutes. If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
- Remove from the oven and immediately turn out onto a rack to cool.
- Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
- Note2:Thyme is great instead of rosemary.
Nutrition Facts : Calories 162.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.2, Sodium 272.7, Carbohydrate 24.7, Fiber 1, Sugar 0.6, Protein 3.8
GARDEN FOCACCIA
When bread baking became the national pastime during quarantine earlier this year, focaccia emerged as an Instagram superstar. Home bakers started treating the dough like a blank canvas, creating elaborate focaccia gardens from colorful vegetables and herbs. Check them out by searching hashtags like #focacciabreadart, #focacciagarden or #flowerfocaccia, or just follow this recipe to make your own masterpiece.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield One 14-inch loaf
Number Of Ingredients 8
Steps:
- Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
- Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
- Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
- Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
- Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.
THANKSGIVING FOCACCIA RECIPE BY TASTY
Whether you call it stuffing or dressing, this traditional Thanksgiving side dish just got a major upgrade. Instead of drying out bread overnight, we skipped that step and stuffed focaccia dough with all of the traditional elements of dressing. It's got onions, apples, sausage, herbs, and even chicken stock in the dough! It's golden brown and crispy on the outside with a soft interior. So good!
Provided by Tasty
Categories Bakery Goods
Time 15h
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
- Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
- Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
- Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
- Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
- Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
- Preheat the oven to 400°F (200°C).
- Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
- Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
- Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1342 calories, Carbohydrate 183 grams, Fat 58 grams, Fiber 15 grams, Protein 27 grams, Sugar 59 grams
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FOCACCIA RECIPE (IT'S INCREDIBLE) | RECIPETIN EATS
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5/5 (69)Category BreadsCuisine ItalianCalories 265 per serving
- Make mashed potato: Peel potato, cut into 2.5cm / 1" chunks. Boil until fully tender (around 10 - 15 mins; check centre with skewer). Drain and mash very well with a potato ricer or masher until smooth and lump-free. Set aside to cool, and measure out required quantity.
- Smear surface with oil: Drizzle the surface with 2 teaspoons of olive oil, and smear/rub it over lightly with your hands.
- Bake for 25 - 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.
- Confit Garlic & Rosemary: Place garlic and oil in a small saucepan over medium heat. Once the oil becomes hot, turn down to low and leave for 10 minutes. The garlic should not sizzle, it just poaches gently in hot oil. Strain, cool, then press onto surface of focaccia. Sprinkle with rosemary. Proceed with recipe.
SHOCKINGLY EASY NO-KNEAD FOCACCIA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 Published 2020-02-22Servings 10-12
- Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.) , 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
- Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil.
- Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.
- Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation.
- Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat.
- Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.
A SIMPLE SOURDOUGH FOCACCIA | THE PERFECT LOAF
From theperfectloaf.com
Cuisine ItalianSourdough Starter 19.00%Hydration 76.00% (78.00% with olive oil)Total Time 6 hrs 30 mins
- Mix (9:00 a.m.)This dough can be mixed by hand or with a stand mixer (like a KitchenAid). To the bowl of a stand mixer fitted with the dough hook attachment, add both the flours, water, salt, and ripe sourdough starter (hold back the olive oil until later in mixing). Mix on speed 1 for 1 to 2 minutes until incorporated. Then, mix on speed 2 for 5 minutes until dough strengthens and clumps around the dough hook. Let the dough rest in the mixing bowl for 10 minutes.Next, turn the mixer on to speed 1 and slowly drizzle the olive oil into the bowl while mixing. Once all of the olive oil is absorbed, turn the mixer up to speed 2 for 1 to 2 minutes until the dough comes back together. Transfer your dough to a bulk fermentation container and cover.
- Bulk fermentation (9:15 a.m. to 11:15 a.m.)Give the dough 4 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.
- Proof (11:15 a.m. to 3:15 p.m.)Liberally oil the inside of a 9×13″ rectangular pan or two 10″ diameter circular baking pans. Gently scrape the dough out of the bulk fermentation directly into the rectangular pan (or onto a work surface, divide in two, and place each in a circular pan).The dough will proof in the pan for 4 hours. Every 30 minutes for the first hour, uncover the pan and gently stretch the dough with wet hands to the pan’s edges to encourage it to fill the pan. The dough will naturally spread out during this proofing period, so it’s unnecessary to spread the dough aggressively. Once the dough is mostly spread to the edges, cover the pan and let it proof for the remainder of the 4 hours. About 30 minutes before the end of the 4-hour proof period, preheat your oven to 450°F (230°C) with an empty rack in the bottom third.
- Top & Bake (3:15 p.m.)When your oven is preheated, dimple the top of the dough all over with wet fingers. Then, liberally drizzle on olive oil to cover the surface of the dough. Spread on chopped herbs and coarse sea salt. Bake until golden on the top and bottom, about 30 minutes. Let the focaccia cool in the pan, then transfer to a cooling rack. It’s wonderful straight from the oven, and best the day it’s baked.
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4.8/5 (104)Estimated Reading Time 4 minsServings 1
- Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover with cloth bowl cover. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
- Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
- Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
- Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
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