FOCACCIA:
4 cups all purpose flour
1 tbsp. active dry yeast
1 ½ cups warm water + 1 tsp. sugar
5 tbsp. olive oil
1 ½ tsp. salt
1 tsp. kosher salt
Proof yeast for 10 minutes with ½ cup warm water to
which sugar has been dissolved. Stir down and let stand another 5 minutes. Add
2 tbsp. olive oil.
Put 3 ½ cups flour and salt in mixing bowl of Standing
mixer with dough hook attached. Swirl mixture for a few seconds on Speed 2.
With machine running, add yeast water together with 1 cup warm water. Continue
beating, adding ½ cup or more of flour, until dough clings to hook and cleans
sides of mixing bowl. Knead dough for 2 minutes more.
Place dough in greased bowl, turning over to grease
completely. Cover with tea towel and let it rise in a warm place for 1 to 1½
hours until double in bulk.
Punch dough down, and turn it out onto a floured
surface. Cover with towel and let rest for 25 minutes. Roll dough out and fit it into a large greased
jelly-roll pan.
With a fork, make indentations, 1-inch apart, all over
the surface of the dough, almost to the bottom of the pan. Drizzle top with 3 tbsp. olive oil, sprinkle
with kosher salt. Cover with towel, and allow to rise in a warm place for 45
minutes, or until dough has risen to the top of pan.
Alternately, after dough has risen the second time,
with fingertips, press indentation into dough to give dimpled surface. Brush
with olive oil and sprinkled with ½ tsp. dried oregano or rosemary, or 2 tbsp.
fresh basil or rosemary, and ½ tsp coarse salt.
Bake at preheated 425 degrees F. oven for 20 to 25
minutes.
OTHER VARIATIONS OF TOPPING:
1. Red peppers—dice
2 red bell peppers and fry in olive oil. Omit kosher salt and spoon peppers
over dough
2. Onions---cook
½ cup chopped onions, 1 tsp. minced garlic; add in ½ tsp salt and 1 tsp. sugar,
mix well. Spread mixture over dough, omitting kosher salt. .
3. Parmesan
garlic—omit salt, sprinkle focaccia with ¼ cup grated Parmesan cheese after 10
minutes of baking
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