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(Redirected from Cookbook:Focaccia Bread)
Cookbook | Ingredients | 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 | edit source]
|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%|
Procedure[edit | edit source]
- 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 | edit source]
- ↑ 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.