focaccia
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focaccia [2023/07/08 16:14] jforbes |
focaccia [2025/01/11 19:02] (current) jforbes |
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| ====== Focaccia Bread ====== | ====== Focaccia Bread ====== | ||
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| === Notes === | === Notes === | ||
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| * The second rise, too, takes 2 to 4 hours. | * The second rise, too, takes 2 to 4 hours. | ||
| - | **Short On Time** | + | • Ingredients • |
| - | * Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. | + | |
| - | * Then proceed with the recipe, knowing the second rise will only take about 30 minutes. | + | |
| - | + | * 1 Tbsp coarse sea salt | |
| - | **Pans** | + | * 1 ½ tsp freshly ground black pepper, divided |
| - | * Two 9-inch Pyrex pie plates. | + | * ¾ tsp instant dry yeast |
| - | * One 9×13-inch pan, such as this USA pan — do not split the dough in half, if you use this option, which will create a thicker Focaccia. | + | * 2 ¼ cups (530 mL) tepid water |
| - | * A 13×18-inch rimmed sheet pan — this creates a thinner focaccia, which is great for slab sandwiches. | + | * 6 Tbsp (90 mL) extra virgin olive oil, divided |
| - | * | + | * 1 Tbsp semolina or cornmeal (optional) |
| + | * 18-24 cherry or grape tomatoes (optional) | ||
| + | |||
| + | ====== Directions ====== | ||
| + | - Stir the flour, salt and yeast together in a large bowl. Add the water and stir this with a wooden spoon until you get a rough, wet dough and when dry flour is no longer visible – the dough will be very sticky. | ||
| + | - Pour 2 Tbsp (30 mL) of the olive oil into a medium bowl and swirl it around to coat it. Transfer the dough to this bowl. Cover the bowl with a tea towel and set it on the counter. | ||
| + | - Let the dough rise for 2 hours on the counter and over the course of that time, fold the dough over itself 4 times, every 30 minutes. To do this, tuck your fingers under the dough down the side of the bowl and pull the dough up and over itself. | ||
| + | - Drizzle the bottom of a 9-x-13-inch (23-x-33 cm) pan with 2 Tbsp (30 mL) more of the olive oil. Uncover the dough and gently tip the dough into the pan and use your fingertips to press the dough out to the edges, to fill the pan. Don’t worry if it springs back a little initially. | ||
| + | - Preheat the oven to 450°F (230°C). Uncover the focaccia and drizzle the remaining 2 Tbsp (30 mL) of olive oil. Gently use your hands to spread the oil and then use your fingertips to dimple the focaccia, or if using the tomatoes, press them into the top of the bread, creating dimples. | ||
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focaccia.1688847260.txt.gz · Last modified: 2023/07/08 16:14 by jforbes