Focaccia
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 331.9
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 700.2 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 1.7 g
- Protein: 7.1 g
View full nutritional breakdown of Focaccia calories by ingredient
Introduction
A rustic, artisan bread. A rustic, artisan bread.Number of Servings: 10
Ingredients
-
Warm water, tap, 1.75 cup (8 fl oz
Active Dry Yeast, 1 T (or one packet)
Granulated Sugar, 1 T
Wheat flour, white, all-purpose, unenriched, 5 cups
Kosher Salt, 1 T
Extra Virgin Olive Oil, 1 C
Directions
Dissolve yeast and sugar in warm water for about 15 minutes until the yeast blooms.
In a mixer with dough hook combine on low speed the yeast mixture, flour, 1T salt, 1/2 C olive oil.
Once the dough has come together continue to knead 5 to 6 minutes on medium speed until the dough is soft and smooth. Sprinkle a little additional flour if the dough is really sticky and tacky.
On a clean, lightly floured surface turn out the dough and knead by hand 1 or 2 times. If dough is very sticky and tacky add a sprinkle of flour.
Coat the inside of the mixing bowl lightly with olive oil and return the dough to the bowl to rise covered with plastic wrap. Place in a warm spot until doubled, about 1 hour.
Coat a jelly roll pan with the remaining 1/2 C olive oil. Put the dough onto the jelly roll pan and begin pressing it to fit the size of the pan. Turn the dough over to coat the other side with the oil. Continue to stretch the dough to the pan. As you stretch spread your fingers out and make finger holes all the way through the dough.
Place the dough in a warm place until doubled, about 1 hour.
Preheat oven to 425 degrees F.
Sprinkle the top fo the focaccia with course sea salt and lightly drizzle a little oil on top. Bake the dough until the top fo the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let cool before cutting and serving.
Serving Size: One loaf, approximately 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user NSONLEIT.
In a mixer with dough hook combine on low speed the yeast mixture, flour, 1T salt, 1/2 C olive oil.
Once the dough has come together continue to knead 5 to 6 minutes on medium speed until the dough is soft and smooth. Sprinkle a little additional flour if the dough is really sticky and tacky.
On a clean, lightly floured surface turn out the dough and knead by hand 1 or 2 times. If dough is very sticky and tacky add a sprinkle of flour.
Coat the inside of the mixing bowl lightly with olive oil and return the dough to the bowl to rise covered with plastic wrap. Place in a warm spot until doubled, about 1 hour.
Coat a jelly roll pan with the remaining 1/2 C olive oil. Put the dough onto the jelly roll pan and begin pressing it to fit the size of the pan. Turn the dough over to coat the other side with the oil. Continue to stretch the dough to the pan. As you stretch spread your fingers out and make finger holes all the way through the dough.
Place the dough in a warm place until doubled, about 1 hour.
Preheat oven to 425 degrees F.
Sprinkle the top fo the focaccia with course sea salt and lightly drizzle a little oil on top. Bake the dough until the top fo the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let cool before cutting and serving.
Serving Size: One loaf, approximately 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user NSONLEIT.