Focaccia bread
Source of Recipe
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List of Ingredients
1 loaf
5 cups flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water, at room temperature
� Mix all ingredients by hand for 12 minutes. The dough is very wet. Put in refrigerator overnight in a container that is three times the volume of the dough. The dough can stay refrigerated from eight to 36 hours.
� The next day, take the dough out of the fridge and bring to room temperature, which will take about two hours.
� Drizzle olive oil liberally on the inside of a 17- by 12-inch pan. Place dough into pan and gradually stretch dough to almost filling the pan.
� Again, drizzle olive oil liberally over top of dough and top with ingredients to your liking.
� After topping bread, let rise in warm place for 45 minutes.
� Bake at 450 degrees for 20 to 25 minutes or until golden brown on top. Slide bread from pan onto a cooling rack.
SUGGESTED FOCACCIA TOPPINGS:
� Rosemary and coarse salt
� Black olives and asiago cheese
� Walnuts and blue cheese
� Garlic and Parmesan
Recipe
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