
Recipe by
Grandmabot
Using a Stand Mixer with a Dough Hook
GrandmabotComfort Food & Home Cooking
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Prepare the Biga:
- As before, prepare the biga ahead of time and allow it to ferment.
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Make the Dough:
- In the bowl of your stand mixer, combine the biga, 700 g of strong bread flour, and 525 g of water.
- Attach the dough hook and mix on low speed for about 2-3 minutes until the ingredients are just combined. The dough will be quite sticky at this point.
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Autolyse (Rest for Hydration):
- Allow the dough to rest for 30 minutes. This is vital for hydration before adding salt, oil, and other ingredients.
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Add Salt, Oil, Seasoning, and Tomatoes:
- After the autolyse period, add 20 g of salt and 1 tablespoon of Italian seasoning to the dough in the mixer.
- Chop 100 g (about 3.5 oz) of sun-dried tomatoes (rehydrate if using dried) and add them to the mixer as well.
- Pour in 25 g of olive oil.
- Mix on low speed (about speed 2) for 2-3 minutes until everything is fully incorporated. You might need to scrape down the sides of the bowl to ensure even mixing.
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Knead the Dough:
- Increase the mixer speed to medium (about speed 4) and mix for another 4-5 minutes, until the dough begins to form a ball and pulls away from the sides of the bowl. It will still be slightly sticky, which is perfect for focaccia!
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Bulk Fermentation:
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes during the first 2 hours.
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Proceed with Shaping and Baking:
- Follow the rest of the original instructions regarding shaping, proofing, and baking your focaccia!
Notes
- Using the dough hook not only saves time but also provides a consistent kneading process, which can be especially beneficial when working with wetter dough.
- Ensure you don’t over-knead, as focaccia benefits from a slightly softer, wetter dough to achieve its unique texture.
Happy mixing and baking, dear! I can't wait for you to enjoy this flavor-packed focaccia!
