Mixer Focaccia with Garlic, Rosemary and Oregano Topping
A soft no-knead pan bread mixed briefly with an electric mixer, then risen once and topped with garlic and herbs.
Ingredients
Dough
- 1 1/2 cups warm water About 95–105°F
- 3 tablespoons olive oil For the dough
- 3 1/2 cups all-purpose flour 420 grams; spoon and level
- 1 tablespoon instant yeast
- 1 1/4 teaspoons fine salt
Pan and topping
- 2 tablespoons olive oil For the pan
- 1 teaspoon nonstick baking spray For the pan
- 2 tablespoons olive oil For the topping
- 1/4 teaspoon coarse salt
- 2 cloves garlic Minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
Instructions
- Oil a 9×13-inch metal pan with the separate 2-tablespoon pan portion.
- Combine flour, instant yeast, fine salt, warm water, and the 3-tablespoon dough oil portion. Beat with a suitable electric mixer for about 60 seconds until sticky and cohesive.
- Spread into the pan with lightly oiled fingers. Cover and allow roughly 60 minutes for a puffy rise, longer in a cool room.
- Heat the oven to 375°F. Press shallow dimples into the risen dough. Distribute mixed topping oil, garlic, rosemary, and oregano; scatter coarse salt lightly.
- Bake 25–30 minutes until golden above and beneath. Wait 5 minutes before lifting onto a rack; allow another 5 minutes before cutting.
Notes
This wet dough uses instant yeast and a single pan rise. Oil totals are separated into dough, pan, and topping portions. Do not add large amounts of flour to make it firm.