Hello, everyone.
Welcome to Baco Chef by Africa, Malaysia, my name is Angela Van Horn, executive bakery chef, and
today I'll be teaching you how to make focaccia.
So far, efficacia, we have bread, flour, water, instant yeast, fresh rosemary, olive oil, tomatoes,
roasted potatoes and salt.
So to begin mixing our focaccia, we're going to start by putting all of our liquid ingredients in the
bowl.
So our water and our oil, followed by our roasted broken potatoes, our bread flour, our fresh rosemary,
our instant yeast and our salt.
Our fresh tomatoes are later for our topic.
We're going to do a simple picture with tomatoes, oil and salt, but we can choose any type of topping
we'd like to put on our focaccia later.
So we're going to put this on to the stand mixer and we're going to mix it for four minutes on speed
one.
Then another five to six minutes on speed two until we have a nice, smooth dough.
So now we're going to go to a second screen.
So our focus is done now, we have a nice, smooth dough, so now we can take it off and transfer it
into a container for the book fermentation.
So we're going to have a container we spray with a little bit of oil so the dough won't stick later.
Now we're going to transfer our dough into the container.
Give it a little bit of a rounding.
We see the dough is nice and smooth.
And now we're going to let it prove at twenty four to twenty six degrees Celsius for an hour to an hour
and a half or until almost double in volume.
So our focus shadow is finished, the book Fermentation, it's doubled in volume now we're going to
transfer it to where we're going to bake.
We can bake this in a variety of shapes and sizes.
We can put into a whole sheet tray.
We can bake into a small hotel pan like this for a more thicker focaccia.
We can also bacon cast iron pans or round rings.
The sizes shape is up to you.
So for one recipe, I'll be able to get a quarter hotel pan just like this.
So very simply, I'm going to unmount.
I'm going to put into my hotel pan and just press out the dough very evenly.
Now I can cover the dough with a lid or with plastic, and I'm going to leave it to proof for another
hour to an hour and a half until it's filled my container about 90 percent of the way.
So our casa has doubled in volume.
Now we're going to put our toppings and then we can get ready to bake.
So I start first with a little bit of olive oil.
Now I'm going to take my fingers and I'm going to press gently.
Into the dough, this creates the dimples that will fill with oil, give some moisture to the bread.
Also give the fixture that look that has the dimples on it.
Next, I can take whatever toppings I like I'm going to be using.
Some have to cherry tomatoes, either stick them into the dough.
Well, I careful when I'm putting the ingredients on or using my fingers to press the dimples.
I don't want to deflate the whole dough, but especially these toppings.
I want to make sure I stick in a bit so they don't just pop out and then fall off of Akasha later on.
So after we've topped with our olive oil, our cherry tomatoes and our rock salt, we're now going to
put into the oven at 180 degrees for about 25 to 30 minutes.
OK, so our focus is now ready to come out of the oven, so we have a nice golden color on our focaccia.
So what we're going to do now is we're going to remove it from the pan and put it onto a rack for cooling.
And just when it comes out of the oven to give it a bit of a shine and to soften up the crust, we're
going to brush with a little bit of olive oil.
Once cool, Efficacia is ready to serve.
Thank you for tuning in to bake with chef by Africa Malaysia.
Happy baking.