Thursday, November 4, 2010


I decided to make this today.  Just out of curiosity.  The only recipe for focaccia I had ever seen until today was one with strange measurements.  So I looked up a recipe and tried it.

The result was a wonderfully moist, soft bread.  When sliced in half, perfect for sandwiches.  Fabulous bread.

Plain Focaccia


1 cup Milk
1 teaspoon white sugar
1 tablespoon active dry yeast
2 3/4 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

Heat milk to 110 F.  Add sugar and stir to dissolve.  Sprinkle with yeast.  Yes, I know it sounds like a lot of yeast, but really.  It turns out fabulous.  Let sit and proof for about 5 minutes, until bubbly.  Stir to dissolve.  Add half of the flour, the salt and the olive oil.  Stir.  Add the rest of the flour to make a soft dough.  Turn onto a lightly floured surface and knead until smooth and elastic.  Alternate using oil and flour to keep the dough from sticking.

Lightly oil a medium size bowl.  Place the dough in the bowl and turn to coat. Cover with a clean towel and let rise in a warm place for 20 minutes.  Insert two fingers into the dough once the 20 minutes is up, if indentations stay the dough is ready.  Punch dough down and turn onto a greased baking sheet.  One with sides, a jelly roll pan works well.  Pat the dough down to about a 1/2 an inch thick.  Preheat oven to 450 F, and then bake for 15 minutes.

Alternately, you can dimple the top and brush it with extra olive oil, but as we were planning on using this for sandwiches I did not.  This would taste amazing with some garlic added, maybe some rosemary or some oregano.  Love it. 

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