Difference between revisions of "Focaccia Bread"
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| − | + | | [[Cuisine of Italy|Italian Cuisine]] | |
''Focaccia''<ref>{{cite book|last=Lahey|first=Jim Espe|title=my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD|year=2009|publisher=W.W. Norton & Company Ltd.|isbn=9780393066302|pages=141}}</ref> <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, | ''Focaccia''<ref>{{cite book|last=Lahey|first=Jim Espe|title=my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD|year=2009|publisher=W.W. Norton & Company Ltd.|isbn=9780393066302|pages=141}}</ref> <ref>{{cite book|last=Brown|first=Edward Espe|title=25th Anniversary Edition the Tassajara Bread Book|year=1986|publisher=Shambhala Publications, | ||
| Line 9: | Line 9: | ||
==Ingredients== | ==Ingredients== | ||
[[Image:Focaccia.png|thumb|right|Focaccia bread]] | [[Image:Focaccia.png|thumb|right|Focaccia bread]] | ||
| − | * 4 1/2 [[ | + | * 4 1/2 [[Cup|cups]] all-purpose [[Flour|flour]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[White Sugar|white sugar]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Salt|salt]] |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] active dry [[Yeast|yeast]] |
* 1 cup water | * 1 cup water | ||
| − | * 2 tablespoons vegetable [[ | + | * 2 tablespoons vegetable [[Oil|oil]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]] |
| − | * 3 tablespoons [[ | + | * 3 tablespoons [[Olive Oil|olive oil]] |
| − | * 1 teaspoon dried [[ | + | * 1 teaspoon dried [[Rosemary|rosemary]], crushed |
==Procedure== | ==Procedure== | ||
| Line 23: | Line 23: | ||
Combine and mix; 1 cup flour, sugar, salt, and yeast. | Combine and mix; 1 cup flour, sugar, salt, and yeast. | ||
Heat water and vegetable oil until warm; add to yeast mixture, also add the egg. | Heat water and vegetable oil until warm; add to yeast mixture, also add the egg. | ||
| − | Use an electric mixer [[ | + | Use an electric mixer [[Mixer|mixer]] at low speed until moist. [[Beating|Beat]] for 2 additional minutes. |
Stir in half of the total, 1 3/4 cup flour, while beating, until the dough starts to pull away from the the side of bowl. | Stir in half of the total, 1 3/4 cup flour, while beating, until the dough starts to pull away from the the side of bowl. | ||
Flour the counter surface and knead in 1 3/4 cup flour. Cover dough in a bowl with a clean towel. Let sit for 5 minutes. | Flour the counter surface and knead in 1 3/4 cup flour. Cover dough in a bowl with a clean towel. Let sit for 5 minutes. | ||
| − | Grease a [[ | + | Grease a [[Baking Sheet|baking sheet]]. Roll out the dough on the baking sheet to 12-[[Inch|inch]] circle. Cover the circle with plastic wrap (greased) and a towel. For 30 minutes let this sit in a warm place. |
Unwrap the dough, and poke holes in it using a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. | Unwrap the dough, and poke holes in it using a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. | ||
| − | Bake for 17 to 27 minutes at [[ | + | Bake for 17 to 27 minutes at [[Oven Temperatures|400°F (205°C)]], until golden. Remove from baking sheet, and place on cooling rack. |
==References== | ==References== | ||
| Line 37: | Line 37: | ||
==Links== | ==Links== | ||
| − | {{wikipedia|Focaccia}} | + | {{wikipedia::|Focaccia}} |
| − | [[Category:Bread | + | ==References== |
| − | [[Category:Italian | + | <references/> |
| − | [[Category:Featured | + | [[Category:Bread Recipes|Focaccia Bread]] |
| + | [[Category:Italian cuisine]] | ||
| + | [[Focaccia Bread Recipes]] | ||
| + | [[Category:Featured Recipes|Focaccia Bread]] | ||
Latest revision as of 04:40, 15 May 2012
| Italian Cuisine
Focaccia[1] [2] is a type of flat bread.
Makes 1 loaf.
Ingredients
- 4 1/2 cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 cup water
- 2 tablespoons vegetable oil
- 1 egg
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary, crushed
Procedure
Combine and mix; 1 cup flour, sugar, salt, and yeast. Heat water and vegetable oil until warm; add to yeast mixture, also add the egg. Use an electric mixer mixer at low speed until moist. Beat for 2 additional minutes. Stir in half of the total, 1 3/4 cup flour, while beating, until the dough starts to pull away from the the side of bowl. Flour the counter surface and knead in 1 3/4 cup flour. Cover dough in a bowl with a clean towel. Let sit for 5 minutes. Grease a baking sheet. Roll out the dough on the baking sheet to 12-inch circle. Cover the circle with plastic wrap (greased) and a towel. For 30 minutes let this sit in a warm place. Unwrap the dough, and poke holes in it using a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. Bake for 17 to 27 minutes at 400°F (205°C), until golden. Remove from baking sheet, and place on cooling rack.
References
- ↑ Lahey, Jim Espe (2009). my bread THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD. W.W. Norton & Company Ltd.. pp. 141. ISBN 9780393066302.
- ↑ Brown, Edward Espe (1986). 25th Anniversary Edition the Tassajara Bread Book. Shambhala Publications, Inc.. pp. 153. ISBN 9781570620898.
