Focaccia.

Bill44's picture
Bill44

Focaccia.

The Dough: 
IngredientAmountMeasurement
Bakers Flour
300.00
grams
Starter @100%hyd (fully active)
264.00
grams
Water (just warm)
86.00
grams
1/4 Cup Extra Virgin Olive Oil
50.00
grams
1 Tsp salt
3.00
grams
1/4 Tsp Mixed Herbs (optional)
1.00
grams
Method: 

Mix all ingredients and let stand covered for 15 minutes. Knead for at least 10 minutes preferably 12 minutes, you will not need any extra flour to knead this.
Proof for 3 - 3 1/2 hours or until at least doubled. Then gently knead for about 30 seconds.
Put dough onto an ungreased non-stick baking tray and flatten gently to about 20mm thick, then proof for 30 minutes.

I then put rosemary leaves on top and firmly dimple the top with the tips of my fingers, push right into it. Then brush with some olive oil and let it pool a bit in the dimples.
Bake in a pre heated fan forced oven at 230C for 18 - 20 minutes.
Let cool for an hour before cutting

up
0 users have voted.

Replies

Jane_in_to 2011 August 2

Interesting recipe. I have only one problem with it: Italian focaccia is baked in hoodles of oil!! Or it would just taste like a thick pizza...

mimig64 2012 January 25

I've just made this for the second time, except I have added peeled cherry tomatos, fresh spinach and marinated garlic & chive boccocini cheese.  Here's the result.

Post Reply

Full HTML

  • Allowed HTML tags: <p> <br> <a> <em> <strong> <h2> <h3> <h4> <h5> <h6> <table> <thead> <th> <tbody> <td> <tr> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Web page addresses and e-mail addresses turn into links automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Photo
Files must be less than 400 MB.
Allowed file types: png gif jpg jpeg.