Tuesday, December 24, 2013

Focaccia Bread

4 2/3 cups unbleached all purpose flour
1 1/2 cup warm water
1 1/2 tsps. active dry yeast
2 1/4 tsps. salt
1 1/2 tbsps. extra virgin olive oil
1 tsp. coarse kosher salt
Optional: 2 tsps. freshly minced rosemary, for added flavor

1 Large Loaf

Step 1: Make the sponge the night before (or in the morning and allow 8hrs to ferment). Combine water, 1/2 cup flour and yeast.  Stir together with a wooden spoon and cover with plastic wrap.  
Step 2:  Combine the sponge with the other ingredients except for the coarse salt and olive oil. Use a mixer with the dough hook attachment.  Let the mixer knead the dough for 5-6 minutes until a smooth consistency appears.  Cover in a bowl and let double in bulk about an hour.  
Step 3:  Turn out the dough onto a lightly floured surface and knead into a round shape about 1.5 inches thick then place on a baking stone.  Using your finger poke holes randomly throughout the loaf and let stand for 30 minutes.  

Step 4: Preheat your oven to 470 degrees, brush loaf with the olive oil.  Bake for 15-20 minutes depending on your oven . Remove and place on a cooling rack, enjoy!!

No comments:

Post a Comment