Cookbook:Focaccia II
| Focaccia II | |
|---|---|
 | |
| Category | Bread recipes |
| Yield | 1 loaf |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian Cuisine
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.
Ingredients
edit| Ingredient | Count | Volume[note 1] | Weight | Baker's % (optional) |
|---|---|---|---|---|
| All-purpose flour | 4 ½ cups | 562.5 g | 100% | |
| White sugar | 1 teaspoon | 4.2 g | 0.75% | |
| Salt | 1 teaspoon | 6 g | 1.07% | |
| Active dry yeast [note 2] | 1 tablespoon | 12 g | 2.13% | |
| Water [note 3] | 1 cup | 237 g | 42.13% | |
| Vegetable oil | 2 tablespoons | 27.2 g | 4.84% | |
| Egg | 1 ea. | 50 g | 8.89% | |
| Olive oil | 3 tablespoons | 40.5 g | 7.2% | |
| Dried rosemary, crushed | 1 teaspoon | 1.2 g | 0.21% | |
| Total | n/a | 940.6 g | 167.22% |
Procedure
edit- 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.
- Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
- Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl.
- Knead in 1 ¾ 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.
Notes
edit- ↑ 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.
