Ingredients Jump to Instructions ↓

  1. -- Now You're Cooking! v4.64

  2. Meal-Master Export Format

  3. Title: Focaccia

  4. 2

  5. Categories: breads, italian

  6. Yield: 1 servings

  7. 4 c unbleached flour

  8. 2/3 fresh cake yeast,

  9. 1 dissolved in

  10. 2/3 cup warm

  11. 1 water

  12. 10 tb olive oil

  13. 1/3 c water

  14. 2 1/2 ts salt

  15. 2 cups flour with the dissolved yeast. Knead the dough for minutes, either by hand or in the bowl of an electric mixture with a

  16. dough hook. Shape the dough into a ball, and put in an oiled bowl to

  17. rise until doubled in bulk, about 3 hours.

  18. Punch down, put the dough on a floured board, and knead again,

  19. incorporating the remaining flour, 1/3 cup olive oil, water, and salt.

  20. Knead until dough is smooth and elastic. Let rise again in a covered

  21. bowl for another 3 hours.

  22. Preheat the oven to 400 degrees.

  23. Divide the dough in half and roll out on a well-floured board to

  24. circles or squares 1/2 inch thick. Brush with the remaining olive

  25. oil and press the topping of your choice into the top of each circle.

  26. Bake on a baking sheet until golden brown, about 20 minutes. Serve

  27. warm or at room temperature, cut into wedges, squares, or triangles.

  28. NOTE: Slashes may be made in a decorative or random pattern in the

  29. breads before baking.

  30. TOPPINGS:Thinly sliced rounds of yellow onionPaper-thin

  31. crosswise slices of tomatoes and chunks of sun-dried

  32. tomatoesOregano leaves and slivers of garlicCoarse salt and olive oilRosemary sprigs, coarse salt, and olive oilBlack olive

  33. halves and coarse saltSage leaves, coarse salt, and olive oil

  34. NYC Nutrilink: M0

  35. 00000,M0

  36. 00000

  37. 00000 --


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