Friday, March 20, 2015

Focaccia

I have made several different Focaccia breads but I think this is quite a good version. I like to use semolina flour - it gives it a nice texture.

Focaccia (Adapted from King Arthur Flour)

1 1/2 t yeast
1/2 t sugar
1 c warm water
1/2 t salt
2 T olive oil
1/2 c semolina flour
2 1/2 c flour (you may not use all of it)
Olive oil for drizzling

Dissolve yeast and sugar in water. Set aside. Place salt, olive oil, semolina flour and 1 c of flour in mixer.  When yeast begins to bubble (about 10-15 minutes), add to mixer. Mix until dough begins to come together. Add additional flour as needed. Knead in mixer until a smooth dough forms. Place in a greased bowl, cover, and set in a warm place for 1 1/2 - 2 hours.

When dough has doubled, punch it down, and turn it out onto a floured surface. You can free form the dough into a 14" circle or place it in a oiled 8" square pan. Cover and let rise for about 30 minutes.

I let mine over proof a little (I was working from home and got a little too caught up in work). it sort of looks like a wrinkly old person.
Dimple the top of the dough with your fingertips and drizzle with olive oil. Place in 425 oven for about 24 minutes or until browned. Remove immediately from pan.

This bread is really best the same day. You can also add some rosemary to the dough or some sun-dried tomatoes.

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