Basic Focaccia

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Basic Focaccia

 

Recipe By :The Complete Italian Vegetarian Cookbook, Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories : Complete Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DOUGH:

1 1/3 cups water -- (105-115ºF)

2 teaspoons active dry yeast -- (1 envelope)

3 tablespoons extra virgin olive oil

3 1/2 cups unbleached flour

2 teaspoons kosher salt

nonstick vegetable oil spray

TOPPING:

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt -- (to 1 tsp)

 

To make the dough in a standing mixer: Combine the water, yeast, and oil in the

large bowl of a mixer fitted with the paddle attachment. Stir in the flour and

salt. When the dough comes together, replace the paddle attachment with the

dough hook. Knead until the dough is smooth and elastic, about 4 minutes.

 

To make the dough by hand: Combine the water, yeast, and oil in a large bowl,

using a wooden spoon. Add the flour and salt and continue to stir until the

dough comes together. Turn the dough out onto a floured surface and knead until

smooth and elastic, about 6 minutes.

 

To make the dough in a food processor: Pour the water into the work bowl of a

food processor fitted with the metal blade. Add the yeast and the oil and

process for several seconds until smooth. Add the flour and salt and process

until the dough comes together in a ball, about 30 seconds.

 

Turn the dough into a lightly oiled bowl and cover with a damp cloth. Let rise

until the dough is puffy and has doubled in bulk, about 1 1/2 hours.

 

Generously spray the bottom and sides of a 15 1/2 by 10 1/2-inch pan that

measures at least 1-inch deep with vegetable oil. Flatten the dough and press

it into the pan. Cover with a damp cloth and let rise until puffy and almost

doubled, about 1 1/2 hours.

 

Preheat the oven to 425ºF. Just before baking, use your finger to dimple the

dough at 2-inch intervals. Drizzle the 2 tablespoons of oil over the dough,

letting some of it collect in the indentations. Sprinkle the dough with the 1/2

to 1 teaspoon of kosher salt.

 

Bake until the bottom of the focaccia is richly colored and crisp and the top is

golden brown, about 20 to 25 minutes. Use a large spatula to remove the

focaccia from the pan and slide it onto a wire rack to cool. Serve warm or at

room temperature. (Cool the focaccia, wrap it in plastic, and then aluminum

foil and freeze it for 1 month. Unwrap frozen loaf and reheat it in a 375ºF

oven for 10 to 15 minutes.)

 

S(ISBN):

" 1-57630-044-7 "

Copyright:

" 1997 "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 2020 Calories; 68g Fat (30.0% calories

from fat); 45g Protein; 311g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

4714mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1/2 Lean Meat; 13 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0