Tuesday, January 17, 2017

I Love You Focaccia Bread

2 3/4 cups lukewarm water
1 1/2 tablespoon granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
1/4  cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
sea salt
finely chopped fresh rosemary



  1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1 1/2 to 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 4-5 days.
  5. Prepare 9x13 inch pan by greasing well with about 1 tablespoon of extra virgin olive oil. Preheat oven to 450˚F.
  6. Pull about a 1/4 of the dough and pat into the oiled 9x13 pan. Allow to rise until doubled in size, then press all over with your finger to dimple.  
  7. Brush dough with olive oil and sprinkle with fresh rosemary and sea salt. Bake at 450˚F for approximately 15-20 minutes or until golden. 
  8. Removed from oven and allow to cool on a cooling rack. Slice into squares or strips.

**Optional:  Serve with extra virgin olive oil for dipping.

Alison’s Revisions:  We like this sprinkled with sea salt, Peppercorn season mix (that I gave you with your bread buckets) and Parmesan. 

*pizza cutter works great to cut into strips 

     **best when eaten fresh

Recipe: Alison

Click image below to print


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