Saturday, June 30, 2007

Basic Focaccia Bread

This bread was really easy to make and it is a basic recipe that you can really do anything to. I added my own topping of garlic and parmesean cheese. It had a nice texture, soft and a little chewy. I didn't think it was very salty, so you may want to add more, depending on what kind of topping you like on your focaccia. The parmesean added more salt to my bread and it was delicious dipped in marinara sauce. I thought the recipe was a little odd because at first you make a stiff dough that you add more water to until it softens and all the flour is dissolved. In the end, I probably added an additional 1/3 c water. This recipe really calls for eyeballing it.

Basic Foccacia Bread

1 tsp white sugar
1 package active dry yeast (2 1/2 tsp)
1/3 c warm water (110F)
2 c all purpose flour
2 Tbls olive oil
1/4 tsp salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 min.
In a large bowl, combine the yeast mixture with flour and salt; stir well to combine. Stir in additional water 1 tablespoon at a time, until all the flour is absorbed.. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly, for about 1 min.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Preheat oven to 475F

Deflate the dough and turn out onto a lightly floured surface. Let it rest for 10 min for easier shaping.

Pat or roll the dough onto a lightly oiled baking sheet to desired shape and thickness. Poke the dough with fingers to make indentations in the bread. Brush the dough with olive oil and add desired toppings.

Bake in oven for 10 to 20 minutes, depending on desired crispness.


No comments: