Focaccia Bread

Janet Scott

By
@JanetLeeScott

This bread is very addicting! It's amazing with any Italian dish or just for dipping!

I made this as one of my assessments with the Pastry & Culinary school I'm taking. Wonderful bread, this is one of the Culinary Schools recipes


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Comments:

Serves:

8

Method:

Bake

Ingredients

9 oz
water @ 98 degrees (not tap water, no chlorine)
1 tsp
active dry yeast
13 oz
all purpose flour
2 tsp
salt
1 Tbsp
olive oil

1 TEASPOON KOSHER SALT FOR THE TOP OF YOUR DOUGH

1 sprig(s)
rosemary for topping

Directions Step-By-Step

1
preheat oven at 430

heat water to 98 degrees

sift flour and weigh 13 oz
2
In a mixing bowl add your Sifted flour and yeast, blend.
Add your salt then !/2 of the oil and warm water.
3
Knead to form a smooth dough.
Cover with plastic wrap and place in a warm spot to proof until doubled in size.
4
Punch the dough down to remove any air bubbles.
Knead a little more then form a oblong disk
5
Roll into a tube then flatten out again.
Place on a cookie sheet coated with a little olive oil. Press your fingers on top (indent)
Sprinkle with the left over Olive oil smearing it all around on top.
Add your coarse salt (I use Kosher)
6
Allow to proof again.

Bake in the oven at 430 degrees for about 15 minutes or until cooked through.
7
Sprinkle with fresh Rosemary.

This is great bread!!!! You will love me for this one.

About this Recipe

Course/Dish: Flatbreads, Other Breads
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Kosher
Hashtags: #sides, #dippers