Mussel Mop Focaccia
Servings 1-8 …depends on who gets their hands on it first
You will be hand-pulling the dough to build strength—creating enough gluten to give it that bounce, but not so much that it picks a fight with your digestive system. It takes a bit more time but it’s worth it. Pair it with your wine based mussels for dipping and you will have restaurant quality right at home.
Ingredients
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2½ cups warm water
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1 packet active dry yeast
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2 1/2 tsp kosher salt
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560 grams bread flour (≈ 4 1/2 cups)
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3-4 tbsp olive oil pan + topping
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flaky finishing salt
Topping suggestions: mini mozzarella balls, rosemary, thin sliced red onions and garlic slices
Instructions
In a large bowl, mix 2 1/2 cups warm water with your packet of yeast and stir to dissolve. Add 560 grams bread flour with kosher salt, and fold until dough comes together. Cover and let rest at room temperature for 30 minutes.
After the rest, perform a series of stretch and folds every 30 minutes for a total of 4 rounds. Before each round, dip your fingers in water (or olive oil) to prevent sticking. Gently pull one side of the dough up and fold it over itself, rotating the bowl a quarter turn and repeating on all four sides. After the final fold, cover and let the dough rise until it’s puffy and bubbly.
Generously oil a sheet pan (or casserole dish if you like a higher rise), then gently transfer the dough into it, being careful not to deflate it. Use oiled hands to press the dough evenly into the pan. Cover and let it rise again until very airy, about 15-30 minutes.
Preheat the oven to 425°F. Just before baking, sprinkle with flaky salt, fresh herbs, and any and all toppings you would like. Mini mozzarella balls are wonderful and they melt into the bread creating the best flavor!
Bake for 25–30 minutes, or until golden brown and crisp on the bottom. Let cool slightly before slicing.
Watch the Focaccia Bread Livestream on Instagram.
