Italian Focaccia Bread Recipes

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

FOCACCIA BREAD

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.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

ITALIAN FOCACCIA BREAD

Steps:

• 1. Place about 1 cup of flour in the bowl of your stand mixer, equipped with the dough hook. Add the yeast and water. Mix with the dough hook for 30 seconds, or until yeast is dissolved and the ingredients begin to combine.
• 2. Add the rest of the 3 cups of flour, sugar, salt, dough conditioner, and 2 tablespoons olive oil and continue mixing at medium speed for at least 4 minutes (to develop the gluten). The dough should clear the sides of the the bowl but stick to the bottom. Dough for ciabatta and focaccia should be slightly wetter than most breads. If you feel the dough is too moist, add 1-2 tablespoons additional flour. Once the dough is mixed, move the dough to a large greased bowl, turn once to coat both sides, and cover with plastic wrap.
• 3. Refrigerate overnight or up to 3 days. On the day that you are going to bake your bread, measure 1/3 cup olive oil and stir in the basil, oregano and garlic powder. Set aside to steep.
• 4. Remove the dough from refrigerator and let it come to room temperature for about 3 hours. The dough should rise to nearly double in this time. Once it has risen, coat your hands with flour and lightly dust a work area on the countertop. Holding the dough in your hands, allow the weight of the dough to stretch out the dough until it is about 1 inch thick.
• 5. Lay it on the the dusted countertop and fold the ends over itself like you would a letter. Lightly dust the top with flour and cover with plastic wrap. Let double again in size, about 1 hour.
• 6. Prepare a 15 inch pizza pan or baking sheet by greasing the surface and dusting with cornmeal. Once the dough has doubled, move it to the prepared pan. Using your fingertips, dimple and spread the dough, then spoon the oil and herb mixture over the dough. Then sprinkl with kosher salt, cover again loosely with plastic wrap, and let rise until doubled, about 1 hour.
• 7. Preheat oven to 435-degrees. Place a large, flat metal pan on the bottom rack of the oven to be used to hold water and with which to create steam and condition the crust. Do not use a glass or ceramic pan.
• 8. immediately before placing the bread in the oven, mist the sides of the oven using a spray mister and then pour 2 cups of very hot water into the steam pan.
• 9. Place bread in the oven and quickly close the door to retain steam, at the end of 15 minutes lover oven to 350-degrees and bake for another 10 minutes or until crust is golden brown and the bread tests done. Bread will test done when the interior temperature reach 210-degrees.
• 10. Immediately remove from oven and cool on a wire rack. Sprinkle with Parmesan cheese while the bread is still hot. Unused focaccia should be stored in a paper bag at room temperature.
• 11. *Available online at www.preparedpantry.com