Focaccia Masterclass (In-Depth Yeast Bread Tutorial)

Summary by Krater

Helen Rennie explains how to make artisan-style focaccia bread at home by avoiding common baking mistakes with flour, yeast, salt, water, and dough-handling techniques.

From the video

Answers: How do I make artisan focaccia bread at home and avoid common mistakes?

• focaccia bread baking
• flour protein content
• yeast types and storage
• baker's percentages
• dough kneading techniques
• dough fermentation and proofing

Ingredients

• 400 g unbleached all-purpose flour
• 50 g whole wheat flour
• 316 g water
• 1 tsp instant yeast
• 1 1/4 tsp active dry yeast
• 8 g honey
• 4 tsp Diamond Crystal Kosher salt
• 2 tsp table salt
• 11 g salt
• olive oil
• rosemary

What it concludes

• Using unbleached all-purpose flour with a high protein content close to bread flour yields better results for focaccia.
• Bread flour has a high protein content of 12.7%, which can act like a stiff rubber band and make it difficult to shape flat bread like focaccia.
• Using warm water between 70 to 80 degrees Fahrenheit is ideal for yeast dough.
• Replacing 11% of all-purpose flour with whole wheat flour adds a pleasant nutty aroma without impacting healthiness.
• Starting with wet ingredients in the bowl allows you to use the dough hook immediately without needing a paddle attachment.
• Performing two letter folds during the first rise helps remove bubbles, stretch the dough to develop more gluten, and redistribute yeast.