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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1preheat oven at 430

heat water to 98 degrees

sift flour and weigh 13 oz
2In a mixing bowl add your Sifted flour and yeast, blend.
Add your salt then !/2 of the oil and warm water.
3Knead to form a smooth dough.
Cover with plastic wrap and place in a warm spot to proof until doubled in size.
4Punch the dough down to remove any air bubbles.
Knead a little more then form a oblong disk
5Roll 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)
6Allow to proof again.

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