Focaccia

This recipe for Focaccia is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.

Focaccia

Prep Time

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Cook Time

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Serves

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This recipe for Focaccia is from Janice W. Thomas of the Savory Spoon Cooking School in Door County, Wisconsin.

It’s one of the stops made by The Food Channel on a recent visit to Door County, hosted by the Door County Visitor’s Bureau. It is reprinted with permission. Find other stories in the series here.

Photos by Paul K. Logsdon.

Ingredients

  • 1 package yeast
  • ¼ cup warm water
  • 2-¼ cups plus 1-2 tablespoons water, room temperature
  • 2 tablespoons olive oil
  • 7-½ cups unbleached all-purpose flour (or half all-purpose flour and half bread flour)
  • 1 tablespoon salt

Topping

  • 2-3 tablespoons oil
  • 1 tablespoon coarse salt
  • Optional fresh crushed garlic, chopped fresh herbs, olives, sun-dried tomatoes, marinated cherries

Preparation

  • 1 Stir yeast into warm water in mixer bowl and let stand until creamy, about 10 minutes.
  • 2 Stir in 2-¼ cups plus 1 tablespoon water and 2 tablespoons olive oil and mix with the paddle attachment on stand mixer.*
  • 3 Add flour and salt and mix until dough comes together, 1-2 minutes, adding 1 tablespoon water if needed.
  • 4 Change to dough hook and knead at low speed for 1-2 minutes, then medium for 3 minutes. Dough should be velvety and elastic.
  • 5 *You can mix this dough by hand if you don’t have a stand mixer, kneading for 8 minutes by hand.
  • 6 First rise: Place in lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1-½ hours.
  • 7 Second rise: Place dough in pan and shape to fit one oiled 10-½ x 15-½ inch pan. Cover with towel and let rise for 30 minutes.
  • 8 Dimpling and third rise: Dimple dough vigorously with your fingertips, leaving indentations that are ½-inch deep. Cover with moist towel and let rise until puffed well.
  • 9 Brush with olive oil and sprinkle with coarse salt.
  • 10 Add toppings as desired.
  • 11 Bake at 425 degrees F for 20 minutes.

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