Focaccia from June 1999 Food/Wine Magazine

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Focaccia (Food/Wine Magazine)

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* Exported from MasterCook *

 

Focaccia (Food/Wine Magazine)

 

Recipe By :Food/Wine, June 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 envelope active dry yeast

water

2 tablespoons extra-virgin olive oil -- plus more for

-- brushing

3 1/2 cups all-purpose flour

1 teaspoon sugar

1/2 teaspoon salt

kosher salt -- for sprinkling

 

1. In a small bowl, sprinkle the yeast over 1/2 cup of warm water and let

the mixture stand until foamy, 5 to 8 minutes. Stir in the 2 tablespoons

of olive oil and 1/2 cup of tepid water.

 

2. In a large bowl, combine the flour with the sugar and salt. Make a

well in the center and pour in the yeast mixture. Using a wooden spoon,

stir slowly to incorporate the dry ingredients into the well. When

roughly half of the flour has been incorporated, add 1/3 cup of cool

water. When the dough becomes too thick to stir, use your hands to fold

it from the side of the bowl toward the center, then flatten it down,

repeating the motion until a ball forms.

 

3. On a lightly floured work surface, knead the dough until smooth and

elastic, about 5 minutes. Transfer the dough to a bowl and cover with

plastic wrap. Let rise at warm room temperature until doubled in bulk,

about 1 hour. Knead the dough for 3 minutes, then let it rest again until

relaxed, about 1 hour.

 

4. Preheat the oven to 400ø. Lightly oil a large rimmed baking sheet.

On a lightly floured work surface, roll the dough into a 14-by-10-inch

rectangle. Transfer the dough to the baking sheet, cover with a towel and

let rise until doubled in bulk, about 30 minutes.

 

5. Using your fingertips, dimple the dough, making indentations all over

the surface. Brush with olive oil, sprinkle with kosher salt and bake for

30 to 35 minutes, or until golden brown. Remove from the oven and drizzle

with additional olive oil if desired. Transfer the focaccia to a wire

rack to cool slightly, then cut into slices or squares and serve.

 

 

 

 

 

 

 

 

Converted by MC_Buster.

 

 

 

Source:

" http://www.pathfinder.com/@@0jGsoQUA6hmjeu7o/FoodWine/trecipes/1792.h

ml "

S(Typist/Poster):

" MC'd and posted to Veg-Recipes/MC-Recipe 6/99 by Brenda Adams

<adamsfmle "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 233 Calories (kcal); 4g Total Fat; (15% calories from fat); 6g

Protein; 43g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : This focaccia is soft, tender, cakey and about an inch and a half

thick.

 

MAKE AHEAD: The focaccia can be made through Step 3 and

refrigerated overnight. Bring the dough to room temperature

before rolling out.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

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<IngR name= " active dry yeast " unit= " envelope " qty= " 1 " ></IngR>

<IngR name= " water " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

plus more for

</IPrp>

</IngR>

<IngR name= " -- brushing " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 3 1/2 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " kosher salt " >

<IPrp>

for sprinkling

</IPrp>

</IngR>

<DirS>

<DirT>

1. In a small bowl, sprinkle the yeast over 1/2 cup of warm water and let the

mixture stand until foamy, 5 to 8 minutes. Stir in the 2 tablespoons of olive

oil and 1/2 cup of tepid water.

 

2. In a large bowl, combine the flour with the sugar and salt. Make a well in

the center and pour in the yeast mixture. Using a wooden spoon, stir slowly to

incorporate the dry ingredients into the well. When roughly half of the flour

has been incorporated, add 1/3 cup of cool water. When the dough becomes too

thick to stir, use your hands to fold it from the side of the bowl toward the

center, then flatten it down, repeating the motion until a ball forms.

 

3. On a lightly floured work surface, knead the dough until smooth and elastic,

about 5 minutes. Transfer the dough to a bowl and cover with plastic wrap. Let

rise at warm room temperature until doubled in bulk, about 1 hour. Knead the

dough for 3 minutes, then let it rest again until relaxed, about 1 hour.

 

4. Preheat the oven to 400ø. Lightly oil a large rimmed baking sheet. On a

lightly floured work surface, roll the dough into a 14-by-10-inch rectangle.

Transfer the dough to the baking sheet, cover with a towel and let rise until

doubled in bulk, about 30 minutes.

 

5. Using your fingertips, dimple the dough, making indentations all over the

surface. Brush with olive oil, sprinkle with kosher salt and bake for 30 to 35

minutes, or until golden brown. Remove from the oven and drizzle with

additional olive oil if desired. Transfer the focaccia to a wire rack to cool

slightly, then cut into slices or squares and serve.

 

 

 

 

 

 

 

 

Converted by MC_Buster.

 

 

</DirT>

</DirS>

<Srce>

http://www.pathfinder.com/@@0jGsoQUA6hmjeu7o/FoodWine/trecipes/1792.html

</Srce>

<AltS label= " Typist/Poster " source= " MC'd and posted to Veg-Recipes/MC-Recipe

6/99 by Brenda Adams <adamsfmle " />

<Note>

This focaccia is soft, tender, cakey and about an inch and a half thick.

 

MAKE AHEAD: The focaccia can be made through Step 3 and refrigerated overnight.

Bring the dough to room temperature before rolling out.

</Note>

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