Focaccia #2 Recipe

Home -> [Bakery, Breads, Italian, Western European] -> [Focaccia #2 Recipe]

Focaccia #2

Artist:	_	Yield:	1
Categories:	Bakery, Breads, Italian, Western European	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

4	cup	Unbleached flour
2/3		Fresh cake yeast
		Dissolved in 2/3 cup warm
		Water
10	tbsp	Olive oil
1/3	cup	Water
2 1/2	tsp	Salt

Procedures:

1	Mix 2 cups flour with the dissolved yeast.
2	Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.
3	Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.
4	Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
5	Knead until dough is smooth and elastic.
6	Let rise again in a covered bowl for another 3 hours.
7	Preheat the oven to 400 degrees.
8	Divide the dough in half and roll out on a well-floured board to circles or squares ?inch thick.
9	Brush with the remaining olive oil and press the topping of your choice into the top of each circle.
10	Bake on a baking sheet until golden brown, about 20 minutes.
11	Serve warm or at room temperature, cut into wedges, squares, or triangles.
12	Note: slashes may be made in a decorative or random pattern in the breads before baking.
13	Toppings: * thinly sliced rounds of yellow onion * paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * oregano leaves and slivers of garlic * coarse salt and olive oil * rosemary sprigs, coarse salt, and olive oil * black olive halves and coarse salt * sage leaves, coarse salt, and olive oil