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Focaccia Dough with All Purpose Flour
This will make two focacce about 10x15 inches. You can freeze the dough after the first rise.
- 1/2 tsp (4gr) caster or superfine sugar
- 2 tsp (5.7gr) dried yeast (instant yeast is faster)
- 3 cups (705ml) water (lukewarm if it is dried yeast)
- 2 lbs (907gr) all purpose flour
- 2 tsp (7.5gr) fine sea salt
- 3 tbs (45ml) olive oil
- cornmeal or semolina for dusting.
- 1,Combine the sugar and yeast in 1/4 cup (59ml) water to activate it, which may take as long as 5 minutes. .
- 2. Mix the flour and salt in a bowl, adding 2 tbs olive oil, yeast mixture and 3/4 of the remaining water.
- 3, Mix and then add the rest of the water, a little at a time until you have a loose dough.
- 4. Knead this either with a dough hook or by hand at least 8 minutes.
- 5 ,It should be smooth and leave an impression when you an indentation made by a finger springs back immediately - or do the bread windowpane check.
- 6. Oil a large bowl with remaining olive oil and roll the dough in the bowl to coat it.
- 7. Cut a shallow cross in the dough with a sharp knife.
- 8 .Allow to rise (covered loosely in plastic or cloth in a warm draft-free place for 11/2 hours until dough is doubled in size,
- 9 .Alternatively, cover and leave in fridge for 8 hours- slower rise will yield a looser texture in the baked bread.
- 10. Punch down the dough and divide into two portions (you can freeze one or store it in fridge for 4 hours but bring back to room temperature to form)
- 11.Start by rolling the portion out into an 8x11 inch rectangle and then stretch or push out into a 10x15 inch rectangle.
- 12.Lightly grease your baking sheet and dust it with the semolina or cornmeal.
- 13.Allow it to rise inside a loose plastic bag or under a towel for around an hour or two.
- 14. Your dough is now ready for the final recipe choice and be baked at 425F for 20-30 minutes.
- Suggestions from this book are: 1 cup of green olives pressed into the dough, then dosed with olive oil and sprinkled with salt and leaves from two rosemary sprigs
- OR 3 oz diced pancetta, pressed in the dough followed by 10 basil leaves, torn in half, pressed in, dosed with olive oil and topped with grated Parmigiano
- OR 1 cup Gorgonzola, mashed with 1-3 tbs mascarpone, gently spread across with 10 sage leaves, torn in half and 2 tbs Italian pine nuts scattered on top..
- By multiple authors
Adapted from Food Of Italy
Adapted from Food Of Italy
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After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.