Foccacia

The versatility of foccacia bread is what makes it one of my favorites.  A risen foccacia dough can be adorned with meats, cheeses, vegetables…you name it.  Or, keep it simple by brushing with Extra Virgin Olive Oil and sprinkling with kosher salt, garlic and herbs. Baked in a round as a roll, foccacia makes a fantastic compliment to any sandwich filling.  Baked in a sided sheet pan, it can be cut into strips for dippers.

 

This is also a great recipe for bread beginners.  It is easy enough to make and it will whet your appetite for trying more yeast breads.

 
Make your sponge by mixing these ingredients together:       
1-1/4 cups Bread Flour
1 cup warm water (110 degrees)
2 tsp. Dry Yeast

Allow to rest in the bowl covered with plastic wrap for 1 hour sitting on the counter.  It should look “spoonge-y” like in the photo to the right.

Add to the sponge and mix with a dough hook in a stand mixer for 2 minutes or until it gathers into a ball:
1 cup Bread Flour
3 Tabl. Olive Oil
1/2 tsp. Kosher Salt

Empty the dough onto the counter and knead a minute or two.  Cover with plastic wrap and allow to double in size, approx. 1 hour.

When the dough has risen, punch it down.  Place on the counter and divide it into equal balls if you are going to make rolls. (alternatively, place it in a greased, sided cookie sheet and cover with wrap, allow to rise.)   Roll the balls on the counter in your palm to form, smooth, tight balls.

Place these balls of dough onto a greased cookie sheet.  Cover with plastic wrap and set aside to rise until doubled in size.

Brush each ball of dough with olive oil.  Using fingers, “dimple” the dough.  Sprinkle with whatever seasonings you desire ~ I used garlic and italian seasonings.  Set aside for 15 minutes.

Rolling the balls of dough.                                “Dimpling” the dough.

Bake in a 375 degree oven for 20 minutes or until golden brown.  Sprinkle each with Kosher Salt when hot from oven.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 4, 2011, in Breads, Recipes and tagged , , . Bookmark the permalink. 3 Comments.

  1. have you ever thrown them on the grill to “bake” off as you do your regular pizza dough sometimes??

    • Deb, I have not ever thrown the foccacia on the grill. I think the difference my be that pizza dough takes just a little time to bake through, whereas foccacia dough needs to cook longer. BUT…if you try it, let me know how it works!

  2. I’m making this right now =) My sponge has about a half hour more to go…thank you for sharing your recipes!

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