Focaccia Bread

★★★★★ 1 Review
JanetLeeScott avatar
By Janet Scott
from Wittmann, AZ

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

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
    rosemary for topping
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How To Make

  • 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.
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