bread recipe1.doc

7/29/2019 Bread Recipe1.doc

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How To Make Easy Rosemary Focaccia

Makes one large focaccia or two 9" x 13" small focaccia breads

What You Need

Ingredients

1 envelope (2 1/4 teaspoons) active dry yeast

1 3/4 cups warm water

3 1/2 cups white flour1/2 cups whole wheat flour

2 teaspoons salt

4 1/2 tablespoons (approximately) good extra virgin olive oil, divided5 sprigs of fresh rosemary

Several pinches of Maldon salt (or other flakey sea salt)

Equipment11-cup (or larger) food processor (See Recipe Notes for other mixing options)Measuring cups and spoons

Medium sized bowl

Large sized bowl1 baking sheet (16"x12" or similar size)

Wire cooling rack

Instructions

1. Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a

few minutes for the mixture to start to foam up. This isproofing the yeast. (You can skip thisstep if you are confident that your yeast is good and strong.)

2. Make the dough. In the bowl of a food processor, pulse the flours and salt to combine. Add

the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms,

about 1 minute. Remove from the dough from food processor. It should be moist but not too

sticky. Form it into a ball. (See Recipe Notes, below, for instructions on making dough without afood processor.)

3. Leave it to rise. Add about 2 teaspoons of olive oil to a large bowl. Put in the ball of dough

and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to

double in bulk, about 2 hours.

4. Put the dough into the pan. Drizzle about 1 teaspoon of olive oil onto the baking sheet and

rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet.

Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may notreach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about

30-40 minutes.
http://www.thekitchn.com/baking-lessons-how-to-proof-ye-94555http://www.thekitchn.com/baking-lessons-how-to-proof-ye-94555


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You can also divide the dough in half with a sharp knife to make one smaller loaf for smaller

gatherings, and freeze the other half of dough for later. Smaller focaccia breads can be baked on

a quarter-sized baking sheet (9-1/2" x 13") or in the center of a regular baking sheet. To freezethe second half, place the dough in a freezer bag, squeeze out the excess air, seal, label, and

freeze.

5. Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to

450F with a rack in the middle of the oven. Strip the rosemary leaves from the stems. If therosemary leaves are large, chop them with a knife. You can leave a few of the smaller, softer

leaves whole. You should have about 2 scant tablespoons.

6. Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, sprinklethe rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations)

the surface of the focaccia all over. Drizzle about 2 teaspoons of olive oil over the loaf, so the oil

pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 or 3

pinches of the flaky salt.

7. Place in the oven and bake. Place in the oven and immediately turn the heat down to 375F.

Bake about 20 - 25 minutes, checking after 15 minutes. The focaccia is ready when it's golden-

brown.

8. Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove

the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten

when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it backin a 350F oven for a few minutes to crisp it up.

Recipe Notes:

Make Focaccia in a Mixer: Knead the dough in a standing mixer fit with a hook attachment

for 5-8 minutes, until the dough is smooth and elastic.

Make Focaccia by Hand: Mix the dough in the bowl with a sturdy spoon until it is as smooth

as possible. Turn it out onto a lightly floured surface and knead until smooth and elastic, 8-10minutes.

Make Focaccia Rounds: To make 4-8" round focaccia, just divide the dough in half and bake

in two 8" cake pans.

Additional Toppings: Add any of these toppings before baking very thinly sliced lemons,olives (whole or sliced in half), thick slices of fresh garlic or shallots, a sprinkling of parmesan

cheese, a few chopped sundried tomatoes, cubed pancetta. Instead of rosemary, try using fresh

thyme, chives, or oregano. If you want to use fresh basil, sprinkle it on after baking.

Working with Refrigerated Dough: The dough can also be held overnight in a coveredcontainer in the refrigerator, which will retard the yeast and result in a slow rise and extra flavor.


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Pick up the instructions with step 4 above. No need to warm the dough before using, but allow

extra time for it to rise before baking.

Working with Frozen Dough: If you are using frozen dough, let it defrost in the refrigeratorfor at least 8 hours. When you are ready to bake, take it out of the refrigerator and stretch it in the

pan, as directed in step 4 above. Continue to follow instructions from there.

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