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Ingredientes
- Use the same method for preparing the dough as in the recipe for BASIC
- 3 c. unbleached flour
- 1 tsp salt
- 1 c. hot tap water (no more than 110 degrees)
- 1 env (about 1 scant Tbsp.) active dry yeast
- 2 Tbsp. extra virgin olive oil
Direcciones
- Focaccia Topping (choose 1 from recipe which follows), plus 1/4 c. extra virgin olive oil and 1 tsp. kosher salt
- Generously coat 1 (10-by-15 inch) jelly-roll pan with extra virgin olive oil and set aside.
- Prepare dough as directed in above recipe and let it rise. Place dough on prepared oiled pan, cover with plastic wrap and let it rise again as directed.
- After 30 min, set rack in lower third of oven and preheat to 425 degrees.
- Remove plastic wrap and with index finger poke indentations over surface of dough every inch or possibly so. Proportionately spread topping of choice on focaccia. Drizzle with extra virgin olive oil and sprinkle with salt.
- Bake about 30 min or possibly till well colored both on top and bottom.
- Check bottom by lifting focaccia with spatula or possibly pancake turner to make sure it is not browning too much. If it is, slide another pan under the first to insulate the bottom.
- Slide focaccia out of pan to cold. When completely cold, keep loosely covered at room temperature or possibly wrap pcs in plastic wrap and freeze. Reheat frzn focaccia at 350 degrees about 10 min, then cold slightly before serving.
- Makes 1 (10-by-15 inch) focaccia or possibly about 6 generous servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 645g | |
| Calories 1606 | |
| Calories from Fat 269 | 17% |
| Total Fat 30.68g | 38% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2341mg | 98% |
| Potassium 490mg | 14% |
| Total Carbs 286.87g | 76% |
| Dietary Fiber 10.1g | 34% |
| Sugars 1.01g | 1% |
| Protein 38.74g | 62% |
