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Focaccia

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I have been using the Christmas gift that Paul gave me to create new types of breads we usually don’t make. Tonight, I decided to make Focaccia from the Italian Bread Flour. It is really quick, and doesn’t take much time to rise. Perfect for a quick dinner.

You can serve this as a side to a salad or pasta, or create it into more of a pizza. I will try this out with my normal bread flour to see how it compares soon.

Focaccia

3 3/4 cups bread flour
1 tbsp malt powder
1 1/2 tsp kosher salt
2 1/4 tsp dry active yeast
2 tbsp olive oil
1 1/4 cup warm water

Mix together all ingredients. If you need a little more water, use sparingly. Knead briefly for 5 minutes in a mixer. I use my dough hook on my kitchenaid mixer.

Cover and let rest for 15 minutes. Turn out onto a large baking sheet covered with a silpat or parchment paper. Knead again a few times, and then roll out to 10 inches by 15 inches. Spread a little olive oil over the top and cover with plastic wrap to rise for another 30 minutes.

Preheat an oven to 425°F. After 30 minutes rising in a warm place, cover the focaccia with your desired toppings. Typically focaccia has coarse salt and rosemary. I opted to do pepperoni, garden tomatoes and parmesan. Also, dimple the dough a little just before baking (meaning dot your finger into the dough) every 2 inches or so.  Let bake in the preheated oven for 25 minutes or until golden brown.  Remove from the oven and cool slightly before cutting into squares.

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