Thursday, September 17, 2009

~ Focaccia Bread~

Recently, I have been making more homemade foods for my family. I have been teaching myself to make different breads. Here is one I have made recently. Focaccia is what I have for you today! Focaccia is a yeast bread. Focaccia (Italian pronunciation: [foˈkaːtʃa]) is a flat oven-baked Italian bread! Which may be topped with herbs or other ingredients. Focaccia is a very popular snack in Italy, mostly topped with olive oil. Here is a step by step process of making this wonderful bread called Focaccia!
The Recipe!
4 to 4 1/2 cups of all perpose flour
1/2 cup of warm water (105 to 115 degrees)
1 Teaspoon of active dry yeast
1 cup of warm water (same degrees as above)
2 teaspoons of Kosher Salt
1 tablespoon olive oil

Above is a picture of what the sponge should look like when you first make it.
I have done a DOUBLE BATCH. So you may only have one bowl with sponge in it.
The sponge
For the sponge, in a bowl combine 1/2 cup of the flour, 1/2 cup of the warm water and the Yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temp to ferment. (see above pic for what the sponge looks like)

24 hours later!
Gradually stir in the 1 cup of warm water, the 2 teaspoons of salt, and just enough of the remaining flour to make a dough that pulls away from sides of 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 min. total) Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double, for about 1 hour.

After an hour has lapsed!

Turn dough out onto a well-floured baking sheet.Place an extra large bowl upside down over the dough to cover it. Let rest for 30 min. Preheat oven and bread stone to 475 degress. Shape dough on the baking sheet into a circle  about 11 inches in diameter by pulling and pressing with fingertips. (dont stretch dough too roughly or it will deflate; you want to keep air bubbles intact)

Make 1/4 inch deep indentations every 2 inches in dough (see above picture) Brush dough with olive oil; sprinkle lightly with Kosher Salt. Carefully slide Focaccia from floured baking sheet to preheated bread stone. Bake for 15 to 20 minutes or until golden, checking after about 8 minutes, pop any large bubbles with a sharp knife. Remove Focaccia from stone. Cool on a wire rack. Serve warm. Picture below is how it looks when done!

I took my Focaccia one step further. I added some thinly sliced Tomatos, Thinly sliced red onion, chopped garlic and basil and parmisian cheese! Put it in oven for 5 more minutes until cheese looked melted. I also drizzled a little olive oil over the top. The Focaccia was super yummy!

If you would like to make an herbed Focaccia bread Follow Recipe and add 2 teaspoons snipped fresh rosemary with the warm water, salt and flour.
I made my other Focaccia bread this way, I forgot to snap a picture.

Happy Eating!

1 comment:

  1. Wow! That looks really good. I love Focaccia bread! I will have to try this recipe in winter!!


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