Foccacia
Submitted by urbn_hmstdr
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| prep time: 2 days | cooking time: 20 mins | makes 6-8 servings |
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This is originally from the Better Homes and Gardens Cook Book, I have tweaked it a little.
Follow the recipe exactly especially allowing enough time for each rising, or it won't turn out fluffy but chewy! Still good but you want that light, open texture with large irregular air holes. When done right this is delicious and everyone loves it. Good "dinner party" bread. |
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Equipment:
cookie or pizza baking sheet
large glass or ceramic bowl
plastic wrap
Ingredients
flour
water
yeast
salt
oil or fat
cornmeal
optional - sesame seed, poppy seed, caraway seed, minced onion or garlic
Directions
mix 1/2 c. each warm water and flour and 1 tsp. active dry yeast in your large bowl. Beat with wood or plastic implement until smooth. Cover loosely with plastic wrap and let sit overnight or all day at room temp to ferment 10 hrs min.
Add 1 c. warm water, 2 tsp salt and enough flr that the dough comes away from sides of bowl. Turn onto a flrd surface and knead in more flr until it is smooth and elastic 8-10 mins. Wash out your original bowl very well, dry it, add 2-3 tsp oil or fat, grease the bowl, put your kneaded dough in, turn it over so it is all greased, cover and let rise in a warm place until double about 1 hr. Let it rise longer if neccessary to get the proper size increase.
Sprinkle cornmeal on a baking sheet round or rectangular, or grease the sheet. Put your dough on it, let it rest 30 mins. Then try to stretch it to fit the sheet evenly all over to an even depth 1/2-1 inch thick. Try not to deflate the bubbles if you can. If you are adding seeds etc., add them now and press lightly into dough or adhere them with a light water and flour liquid otherwise they will fall off when eaten. Let dough sit until risen again 1-3 hrs covered in plastic wrap. Look for visible rising.
Heat oven to 475 deg. Spread oil or fat on top of dough, salt with kosher salt. BAke 15-20 minutes or until golden. Cool on wire rack. |
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