Recipe: Focaccia

This is an easy and delicious recipe for a little something special to go with dinner. The taste is somewhat mild but it’s a nice, soft bread that is pretty addicting to eat.

Focaccia

AuthorMab

Yields1 Serving

Ingredients
 2 tsp dry yeast
 1 cup water, warm
 2 tbsp sugar
 3.50 cups flour
 1 tbsp salt
 ¼ cup olive oil

Directions
1

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears.

2

Turn mixer on low and slowly add the flour and salt.

3

Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium.

4

Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

5

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise until doubled in size, about 45 minutes.

6

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

7

Brush the surface with more olive oil and then add toppings as desired. Bake on the bottom rack for 15 to 20 minutes.

Ingredients

Ingredients
 2 tsp dry yeast
 1 cup water, warm
 2 tbsp sugar
 3.50 cups flour
 1 tbsp salt
 ¼ cup olive oil

Directions

Directions
1

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears.

2

Turn mixer on low and slowly add the flour and salt.

3

Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium.

4

Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

5

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise until doubled in size, about 45 minutes.

6

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

7

Brush the surface with more olive oil and then add toppings as desired. Bake on the bottom rack for 15 to 20 minutes.

Focaccia

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