This is my mother’s
recipe for Focaccia. It is always perfect and easy to make. I am proud to share
her recipe with my readers.
Focaccia is a fun
food for me to make because I can add whatever topping I want. It is great for
a crowd as well since the dough can be prepared ahead of time.
There are two ways
you can knead the dough, you can either do it by hand or the stand mixer.
I have listed a few
suggested toppings. My favorites are
fresh tomatoes, basil and bocconcini cheese (mozzarella cheese).
Remember, fresh
salad and herbs shrink down to half size so go with plenty. If you want them to
stay green, add them 5 minutes before the cooking time ends.
Oven 450 to start.
Turn down to 425 after 5 minutes of cooking
1 cup warm water
pinch sugar
1 1/2 tsp regular
yeast
2-3 cups of
unbleached all purpose flour
extra olive oil
· Stir the sugar and yeast into warm
water and leave it to foam, about 5 minutes. Stir again.
· Add the flour 1/2 cup or so at a time
and beat in well until the dough can be kneaded.
· Start kneading the dough and adding
flour just enough to keep it from getting sticky. You can do this right
in the bowl or turn the dough out onto the counter.
· Knead for 5 minutes. Return dough
to the bowl or leave it in the bowl. You might have to wash it out if
there is lots of dough on the edges. Otherwise it will rise fine even if
the bowl isn't pristine.
· Brush top of the dough with extra olive
oil. Cover bowl with plastic wrap and cloth towel.
· Let rise 30 minutes to 1.5 hours.
The longer the dough rises the thicker and softer the crust will be.
If you like a thinner, chewy crust let it rise less time.
· Cover your hands with olive oil.
· Turn dough out onto pizza pan, cookie
sheet or something similar and press into a round. The thinner the dough
is spread the thinner the crust will be. If you want it nice and thick
just make a smaller round.
· Push thumb or finger into the dough all
over to make depressions. Spread a thin layer of olive oil.
· Top with whatever you like. Below are
few ideas you can try.
· Bake for 15 to 18 minutes total.
Turn pan around after 10 minutes.
· You can either eat as it is or dip it
with something.
Suggested toppings:
· Olive oil
· Olive oil mixed with pesto and or Dijon
mustard
· Salt and pepper
· Herbs such as basil, savory, thyme,
oregano (fresh or dry)
· Sun dried tomatoes
· Tomatoes (seeded and diced)
· Fresh pepper
· Anchovies
· Fresh bocconcini cheese (mozzarella
cheese)
· Swiss cheese
Or anything else
you can think of.
Dip
· A bit of olive oil in a dish then add
kind of vinegar such as balsamic or raspberry.
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