THE BEST FOCACCIA
It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.
Provided by Food Network Kitchen
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
- Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
- Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
- Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
- For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
- Meanwhile, preheat the oven to 450 degrees F.
- Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.
FOCACCIA DOUGH
This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf. (The New York Times)
Provided by Melissa Clark
Categories project, appetizer
Time 15m
Yield 3 balls of dough (for 9-inch focaccias)
Number Of Ingredients 6
Steps:
- Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.
- Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
- Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
- Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.
- Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.
Nutrition Facts : @context http, Calories 1247, UnsaturatedFat 47 grams, Carbohydrate 161 grams, Fat 57 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 624 milligrams, Sugar 3 grams
FOCACCIA
Focaccia is one of my favorite bread recipes. It's one of the least labor-intensive since there isn't any kneading. The dough is very wet, which is perfect for a tender, yet chewy, bread with a very distinct salt bite. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FOCACCIA BREAD
A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
Provided by Terri McCarrell
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 23.4 g, Cholesterol 5.4 mg, Fat 5.8 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 252.5 mg, Sugar 0.5 g
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