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June 19, 2004

Focaccia

FocacciaThis is the easiest bread in the world, and is great served with any Italian meal or used to make a delicious sandwich. I got this recipe when I worked at The Italian Culinary Center where I used to make this bread for every event that we hosted. It was always the most popular item on the menu and the recipe was even stolen by a top chef or two, who then started making it in their restaurants!


Recipe: (makes one 13 x 9 1/2 loaf)
1lb 2oz
1 tbsp
1 tsp
6 fl oz
2 tbsp
4 tbsp
1 tsp
all purpose (plain) flour
sea salt
yeast
water at 110°F (plus additional as needed)
olive oil
olive oil (for topping)
sea salt (for topping)
  1. Combine the flour, yeast and salt in the bowl of a stand mixer, with a dough hook attachment (can also be made in a food processor).
  2. With the motor running, add 6 fl oz warm (110°F) water
  3. Add the 2 tbsp olive oil and enough extra water to make a soft dough that does not stick to the sides of the bowl
  4. Process/kneed for one minute
  5. Place the dough into a large oiled bowl, cover and leave to proof in a warm place until doubled in size (about an hour) or you may let it rise in the refrigerator for 24 hours).
  6. Place the dough on an oiled 13" x 9½" baking sheet and using your fingers spread it out to fill the pan. If the dough begins to resist you and spring back, leave it to rest for 5 minutes then continue.
  7. Using your fingers dimple the surface of the dough all over, pour olive oil over the surface then sprinkle with sea salt. Cover and rest for 45 minutes.
  8. Heat the oven to 475°F
  9. Bake 15-20 minutes in a hot oven until golden brown.
Variations
  • There are almost limitless variations on Focaccia. Add 2 sprigs of chopped Rosemary to the dry ingredients before the water for a tasty herb bread (thyme or oregano are other good choices). For a more flavoured Focaccia add ╝ cup chopped black olives or sun-dried tomatoes.
  • Toppings are another tasty variation. Sliced Tomatoes and Mozzarella arranged on the top of the dough add a pizza style flair to the baked bread or try topping with caramelized onions before baking (sautÚ thinly sliced onions with chopped sage till golden brown). The limit is your imagination!
Posted by Victoria : June 19, 2004 11:58 AM to Bread
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