Yum! I love this bread! It's a more salty, Italian bread so I'd use it with lasagna or spaghetti or something like that and dip it in olive oil and balsamic vinegar. I have a Better Homes and Gardens cookbook that I ALWAYS use and every recipe I use is exceptionally good! This recipe is from that book. In case you're wondering why this recipe is here instead of on the right side...I've had some requests to put my recipes in an area where they can be archived for future reference so I'll put it here in the posting section. Enjoy
Focaccia Bread
4 to 4-1/4 cups all-purpose flour
1/2 cup water (105 degree F to 115 degree F )
1 teaspoon active dry yeast
1 cup warm water (105 degree F to 115 degree F)
2 teaspoons salt
1 tablespoon olive oil
Coarse salt
Directions
1. For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.
2. Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
3. Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Don't stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)
4. Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.
5. Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.
Herbed Focaccia: Prepare as above, except add 2 teaspoons snipped fresh rosemary with the warm water, salt, and flour in step 2.
Focaccia Bread
4 to 4-1/4 cups all-purpose flour
1/2 cup water (105 degree F to 115 degree F )
1 teaspoon active dry yeast
1 cup warm water (105 degree F to 115 degree F)
2 teaspoons salt
1 tablespoon olive oil
Coarse salt
Directions
1. For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.
2. Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).
3. Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Don't stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)
4. Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.
5. Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.
Herbed Focaccia: Prepare as above, except add 2 teaspoons snipped fresh rosemary with the warm water, salt, and flour in step 2.
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