Focaccia is a type of a somewhat flat yeast bread from Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches.
Makes 1 loaf.
Volumetric [note 1] Grams Baker's % 4 1/2 cups all-purpose flour 562.5 100% 1 teaspoon white sugar 4.2 0.75% 1 teaspoon salt 6 1.07% 1 tablespoon active dry yeast [note 2] 12 2.13% 1 cup water [note 3] 237 42.13% 2 tablespoons vegetable oil 27.2 4.84% 1 egg 50 8.89% 3 tablespoons olive oil 40.5 7.2% 1 teaspoon dried rosemary, crushed 1.2 0.21% Formula 940.6 167.22%
- Combine 1 cup flour, sugar, salt, and yeast. Mix well.
- Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
- Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
- Stir in 1 3/4 cup flour (note: half of remaining total) while beating, until dough pulls away from side of bowl.
- Knead in 1 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
- Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
- Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
- Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Egg size presumed as large.
- This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 1.05% active dry yeast, although you can expect fermentation time to increase. Further reductions will result in less yeast flavor and longer bulk fermentation times.
- This hydration is a little dry for this bread style which is somewhat flattish.