Focaccia (Breads - Williams-Sonoma Kitchen Library, 1996)
Easy to make. Dapple it with coarse salt to make the flavour jump. Serve with any appetizer and watch your guests smile.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
1 pkg. (2 ¼ tsp.) or 1/10 lb. yeast
1 ¼ c. (310 ml) lukewarm water
2 tbsp. olive oil plus extra for the top of bread and to coat the pan
2 tsp. regular salt
3-3 ½ c. (470-545 g.) unbleached flour
Coarse sea salt for top of bread
Method
In a large bowl, dissolve the yeast in the lukewarm water. Stir in 2 tbsp. olive oil and the regular salt. Gradually stir in 3 cups of the flour to make a soft dough that holds its shape.
Knead by hand for 10 minutes or with a dough hook for 6-7 minutes, adding flour as necessary. The dough should not be sticky and should pull cleanly away from the surface. Form into a ball and place in a clean, greased bowl, turned to grease all sides. Cover and let rise in a warm place until doubled, 45-60 minutes.
Grease an 11 x 17 in. (28 x 43 cm.) baking sheet with olive oil. Turn the dough out onto a lightly floured work surface and press flat. Form into a ball. Place on the prepared baking sheet; let rest for 5 minutes. Using your fingers stretch out the dough to cover the pan, leaving 1-2 inch margins. Cover with a kitchen towel and let rise until puffy, at least 30 minutes. Preheat an over to 400 degrees F. (200 degrees C.)
Uncover the dough and, using your fingertips, make a pattern of dimples at 2-inch (5-cm.) intervals over the whole surface. Brush the surface with oil and lightly sprinkle with sea salt. Bake until golden brown, about 15-25 minutes. Cut into pieces and serve warm OR cover with a towel immediately to keep the focaccia from drying out. Goes well with any aioli, spread or cheese.
Easy to make. Dapple it with coarse salt to make the flavour jump. Serve with any appetizer and watch your guests smile.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
1 pkg. (2 ¼ tsp.) or 1/10 lb. yeast
1 ¼ c. (310 ml) lukewarm water
2 tbsp. olive oil plus extra for the top of bread and to coat the pan
2 tsp. regular salt
3-3 ½ c. (470-545 g.) unbleached flour
Coarse sea salt for top of bread
Method
In a large bowl, dissolve the yeast in the lukewarm water. Stir in 2 tbsp. olive oil and the regular salt. Gradually stir in 3 cups of the flour to make a soft dough that holds its shape.
Knead by hand for 10 minutes or with a dough hook for 6-7 minutes, adding flour as necessary. The dough should not be sticky and should pull cleanly away from the surface. Form into a ball and place in a clean, greased bowl, turned to grease all sides. Cover and let rise in a warm place until doubled, 45-60 minutes.
Grease an 11 x 17 in. (28 x 43 cm.) baking sheet with olive oil. Turn the dough out onto a lightly floured work surface and press flat. Form into a ball. Place on the prepared baking sheet; let rest for 5 minutes. Using your fingers stretch out the dough to cover the pan, leaving 1-2 inch margins. Cover with a kitchen towel and let rise until puffy, at least 30 minutes. Preheat an over to 400 degrees F. (200 degrees C.)
Uncover the dough and, using your fingertips, make a pattern of dimples at 2-inch (5-cm.) intervals over the whole surface. Brush the surface with oil and lightly sprinkle with sea salt. Bake until golden brown, about 15-25 minutes. Cut into pieces and serve warm OR cover with a towel immediately to keep the focaccia from drying out. Goes well with any aioli, spread or cheese.