Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)

What you're about to see is one of the greatest most hands off breads on the entire planet .

So without further ado let us begin .

OK .

So we're making FAA yet again , I'm talking the ultra bubbly really aerated , beautiful kind that you see on Instagram and all the other places that you that are internet .

The beauty of this recipe is it's done days in advance .

It requires very minimal prep time .

I'm talking mix .

Let it sit bake , that's pretty much it .

But you probably already have the ingredients in your pantry right now .

So with all that said , let's make this , shall we two things to note ?

This is very simple , but I refuse to give you any other unit of measurement other than grams because that's how this should be done .

So if you have a problem with it , you can 360 degrees and leave .

I love that joke .

See , it's funny because if you turn 3 60 you would be facing the same .

Yeah .

Anyway , get yourself a bowl of a large stand mixer to that .

You're gonna add 825 g of bread , flour and 100 and 50 g of whole wheat , flour , stone ground , whatever you want , mix that together until thoroughly combined .

Now to the side , you're gonna get 830 g of water that's been heated to around 100 F or 37 degrees Celsius .

Go ahead and mix it and dissolve 7 g of instant yeast .

You can also use fresh yeast .

And if you want to sour dough , you only need about 100 and 50 g of mature sourdough starter if you want to go that route .

Now , with the dough hook attachment , start mixing on low speed .

Now , add all of your water to the flour mix and mix that for 10 minutes .

You may have to script on the sides of the bowl occasionally because it can be a little finicky getting to the bottom , make sure all that flour gets hydrated after that 10 minutes is up .

Add in 20 g of fine sea salt and increase the mixer speed to medium low and mix for an additional 10 minutes .

Yes , a lot of mixing you , you gotta do it .

Now , while that's mixing , finally , you're gonna add 30 g of extra virgin olive oil and mix for an additional 3 to 5 minutes or until beautifully incorporated .

Now look , this is where things can get a little bit difficult if you've never done this before , but you're gonna dump the dough out onto a unf flowered work surface .

It'll be really sticky and all over the place .

I know and you're going to pick it up like this , slap it and fold it over itself .

And when you pick it back up to repeat that , instead of grabbing it by those two open ends , you're actually gonna grab it where it folded from the front and the back , grab it , flip , slap and fold again and rinse repeat .

This is called well slapping and folding .

You're gonna do this for about two minutes or until it's nice and smooth and not so sticky .

Then get yourself a container that's 3 to 4 quarts in size .

You can also do it in a nine by 13 inch baking pan , spray it with oil and also give it a little drizzle of olive oil .

Toss your dough in , cover it with a grease lid or grease plastic wrap and then place it in your refrigerator for 48 to 72 hours .

Yes , that's it .

Well , I mean , that's all you have to do .

But now you gotta wait .

Now this is gonna develop all sorts of gas and flavor and all good things .

Gas and flavor don't really combine well , but you get the point .

Now once it's baked day , pull it out of the fridge .

Look at all those bubbles .

I mean , come on then get yourself a baking sheet .

Give it a nice little spritz of spray oil and a generous drizzle of olive oil .

Now , carefully pull your dough out of your container , sort of scraping it down .

You really want to be careful not to , you gas it , you want to keep as much of that gas in there as possible and see me kind of gently maneuvering it into a rough sort of rectangle .

Don't stretch it too much and get it just stretched .

So it begins to get close to the edges of your pan , cover it with another baking tray and wrap it in plastic wrap and let it sit at room temperature for 2 to 3 hours .

There he goes .

What , what are these for ?

Stop .

Now , once it's big time , make sure that you've preheated your oven to as hot as it will physically go .

500 to 550 degrees .

Fahrenheit is ideal .

Now , get your best olive oil , any sort of flavorings , you can add tomatoes , you can add Castle FORTRAN olives , whatever drizzle it heavily with olive oil .

Don't go too skimpy here .

Now to help retain its gas , I actually prefer not to dimple it too much , but you can absolutely dimple if you'd like then add the toppings that you want here .

I'm just gonna be adding a nice generous amount of Zaatar and maybe a little bit of flaky salt and pop it in your oven for 20 to 25 minutes or until your desired color is achieved .

It's good to get a little char on there and that is your beautiful .

Now , ideally , this is better when it's nice and warm but make sure to take it out of the container and have it cooling on a wire rax the bottom doesn't get all gross and soggy .

This is a , it's shockingly easy but it has more culture , more class , more love and it can be done sour dough .

Y'all know how I feel about sour dough .

Yeah .

Oh , I think you can see how aerated it is .

You eat it and then you're like , yeah .

Hello .

Don't do this by the way .

Hey grandma I made today .

You should come over .

Mm bye .

If you've never made FAA before , this will be the greatest that you ever make .

Period .

End of story .

And if you have made it before , same thing now let's see if we can sandwich it .

So get yourself a segment of your obviously cut it in half for sandwich .

Get some nice ripe tomatoes , cut them thinly and always season your tomatoes with salt .

OK ?

I'm sick and tired of sandwiches where you don't season your tomatoes .

Stop it .

Get yourself about six slices of Prosciutto .

Place them in a cold pan .

Heat it over medium heat .

Flipping occasionally until nice and crispy and golden brown .

Yes .

Fried Prosciutto is the way and we'll make a little mayo for that .

You'll need about a third cup of mayonnaise and two tablespoons of Pesto .

This is the one for my G video .

The juice of half of a lemon and salt and pepper to taste it .

That's it .

Give a little mix and you have a beautiful pesto mayo .

Now to assemble this , you're gonna add a generous amount of your pesto mayo on both sides of the bread .

Don't go skimpy here .

Right .

Add some lettuce of your choice .

Here .

I have some little baby lettuce .

He's gonna go night , night really soon when I crunch down on its flesh , add your thinly sliced tomato , which has been seasoned .

Right .

Right .

You see , I'm watching , watching .

Followed by your crispy prosciutto .

I mean , look at that .

It's a glistening some thinly sliced fresh mozzarella cheese .

This is truffle mozzarella , not the flex but hit it with little glug of nice extra virgin olive oil , some fresh cracked black pepper , then some nice genoa salami not to be mistaken with gourami and optioning some thinly sliced Greek pickled peppers , add a little more lettuce just for some extra texture and crown your king .

I mean , look at that as a behemoth of a sandwich , cut it in half and reveal what I believe to be one of the greatest cross sections we've ever seen on this show of all time .

I mean , it's juicy , it's loose and it's goosey .

Now let's give it a taste test .

Shall we ?

Truffle mozzarella , salami fried Prosciutto tomatoes , lettuce , tickle them .

Yeah , that's it .

This has got to be one of the greatest sandwiches or any sandwich for that matter that I've ever placed in my mouth upon my tongue .

Well , come try it .

Oh , I'll hold the camera .

I'm gonna be the cameraman .

That's amazing .

This is the single greatest sandwich I've put in my mouth .

Yeah .

Good job .

This is all day by the way .

But you want to know what else is bubbly , crunchy and beautiful B roll .

That is a uh anyway , we made faca , it turned out absolutely perfect .

It's beautifully aerated and soft and light and yet it has a nice structure too that can hold ingredients together perfectly .

What more do you want ?

Like I said before , I know I already have a faca recipe , but this one is extra special .

There's extra care and you can even have a sourdough option for it if you so desire .

Well , leave it at that with a quick one .

So if you enjoyed this video or you learn something , leave a like , subscribe and I will see you next time .