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Add a photoThis focaccia is light, flavorful and very easy to make. The flavor and texture are excellent. The dough has only one rise. Start to finish takes about 2 hours. Focaccia is best eaten warm. Be creative and top with thinly sliced vegetables, herbs or spices, seed blends or sliced olives before baking. Leftover focaccia can be warmed in a moderate over or topped with cheese and sliced tomatoes and baked until the cheese is melted.
Ingredientes
- 2 pkgs active dry yeast
- 1 Tb granulated sugar
- 1 ¾ cup warm water
- 1/3 cup olive oil plus extra for pan and topping
- 1 Tbsp kosher salt
- 5 ½ cups/ 660 grams all purpose flour
- Coarse salt
- Optional Toppings – garlic, herbs, thinly sliced vegetables
Direcciones
- If using a bread machine combine all the ingredients in the order recommended by the manufacturer. Set machine to Dough mode and let machine run until ingredients are blended, then let it continue for about 6 minutes. Turn out onto floured board and let the dough rest for 5 minutes.
- If using a mixing bowl combine 5 cups of flour, yeast, sugar and salt in the bowl. Add the warm water and oil and mix until combined. The dough should be soft and sticky. Turn dough out onto a floured board. Using a dough scraper, scrape under the dough, fold the dough over, press it with your free hand. Continue until the dough has absorbed enough flour to make it easy to handle. Knead for 2-4 minutes. The dough will remain slightly sticky.
- When the dough is ready let it rest for 5 minutes in order for the gluten to relax.
- Prepare pan – Use a sheet pan with sides. Spread a healthy amount of olive oil on the bottom of the pan, about ¼ cup. Transfer dough to pan and gently spread the dough out with your fingers. You can make the loaf as thin or thick as you choose. I prefer a thick focaccia so I leave the dough at least 1/2 inch thick. If the dough does not want to spread, cover with a clean dish towel and let it rest for a few minutes before continuing. Gently push your fingers into the top of the dough to form depressions for olive oil to pool. Cover the dough and let rise until fully doubled, about 1 hour.
- Preheat oven to 425 degrees. Top dough with olive oil and sprinkle with salt, herbs and thinly sliced vegetables if desired. Bake for about 20 minutes, or until nicely browned. Transfer to a rack for a few minutes. Best eaten warm, right out of the oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 700mg | 29% |
| Potassium 28mg | 1% |
| Total Carbs 1.79g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.26g | 1% |
| Protein 0.54g | 1% |
