Making Basic Stand Mixer Bread, Foccacia and Pizza Dough (Med Diet Episode 75)

Ingredients

• 4 cups Unbleached Bread Flour (or all‑purpose flour; sifted)
• 1.5 cups Warm Water (100‑110°F; use a thermometer)
• 2 tsp Active Dry Yeast (1 packet (≈2¼ tsp); proof with water and sugar)
• 1 tsp Granulated Sugar (helps activate yeast)
• 2 tsp Salt (fine sea salt)
• 2 Tbsp Olive Oil (optional, for softer crumb and easier handling)
• 1 cup Whole Wheat Flour (optional for added fiber; can replace 1 cup of white flour)
• 1 Tbsp Fresh Rosemary (optional, finely chopped for herb‑flavored dough)

Instructions

1. Proof the Yeast

   In a glass, combine warm water (100‑110°F), sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

   Temperature: 100-110°F

2. Combine Dry Ingredients

   Place flour, whole‑wheat flour (if using), and salt into the stand‑mixer's bowl.

   Time: PT2M

3. Add Wet Ingredients and Mix

   Attach the dough hook, start the mixer on low, and slowly pour the proofed yeast mixture and olive oil into the flour while the mixer runs.

   Time: PT5M

4. Knead the Dough

   Increase the mixer speed to the manufacturer’s recommended kneading setting and knead for 8‑12 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour a tablespoon at a time; if too dry, add a splash of water.

   Time: PT10M

5. Oil the Bowl and Transfer Dough

   Lightly coat the bowl and the dough with 1‑2 Tbsp olive oil, then use a lightly oiled hand to pull the dough away from the hook and form a smooth ball.

   Time: PT3M

6. First Rise (Bulk Fermentation)

   Cover the bowl with a lid, plastic wrap, or a clean kitchen towel. Place the bowl in a warm, draft‑free spot (or wrap with a blanket in a cool climate) and let rise until doubled in size, about 60 minutes.

   Time: PT1H

Nutrition Facts

Calories

170

Protein

5 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g