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 A simple topping is a light brush of olive oil after baking, some fresh grated black pepper and garlic salt. |
 Texture and top crust is reminiscent of ciabatta rolls. Served here with kalamata olives and cheese. |
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A basic focaccia recipe easy to make. Serve with any number of entrees, salads, soups, use as sandwich bread or as a base for a variety of focaccia toppings. Recipe will serve 8 conservatively but who stops at one conservative serving of homemade focaccia? Better double the recipe and be sure you'll have enough! The dough setting of a bread machine makes quick work of this bread, but it’s not necessary. The batch in my photos was mixed up by hand.
Ingredientes
- 2 1/2 cups all purpose flour, divided
- 1/2 package active dry yeast (about 1 teaspoon)
- 1 teaspoon salt
- 1 1/2 teaspoons olive oil, plus additional olive oil for drizzling and serving
- 1 cup warm water
- Toppings as desired (black pepper, garlic salt, herbs, etc.)
Direcciones
- In a large bowl combine 1 cup of the flour, yeast and salt; stir in 1 1/2 teaspoons olive oil and the warm water. Beat with electric mixer about 2 minutes or a wooden spoon about 3 minutes until well combined.
- With wooden spoon, add in 1 cup more of the flour and stir to form a ball of dough; turn out on lightly floured bread board and knead several minutes until a smooth ball of dough forms, adding just enough of the remaining 1/2 cup flour to prevent sticking.
- Place dough in greased bowl, turning to coat top; cover with clean towel and allow to rise in warm place for 60-90 minutes or until doubled in size. Punch dough down, and work it to remove excess air bubbles. Cover and rest it 10 minutes.
- Generously oil a 9" x 12" bakerâs quarter sheet pan, or 10" or 12" pizza pan.
- Place dough in pan, pressing and stretching dough evenly with oiled fingers to fill pan. Dimple dough with fingers or use a fork and pierce at 1-inch intervals. Drizzle lightly with olive oil.
- Cover and let rise 45 minutes or until double. Bake in a preheated oven at 450 degrees about 15 minutes or until golden brown. Cool on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 151 | |
| Calories from Fat 11 | 7% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 51mg | 1% |
| Total Carbs 29.98g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.11g | 0% |
| Protein 4.2g | 7% |
Comentarios
06 de Marzo de 2013I would like to try and do this bread recipe. I want to learn more of the Italian ways of cooking.
