(Bread), Semolina Focaccia

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

1 tablespoo n fennel seeds -- crushed
2 tablespoon s sugar
3/ 4 cu p golden raisins
Water
2 1/4 teaspoon s active dry yeast -- 1 pkg
2 teaspoon s salt
1 1/2 cup s all-purpose flour
1 1/2 cup s patent durum -- plus
6 tablespoon s olive oil
1 teaspoo n sugar -- plus
2 tablespoon s patent durum -- or finely ground semolina flour*

Contains GlutenSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

1. In cup, mix yeast, 3 tablespoons olive oil, 1 teaspoon sugar, and 1 cup warm water (105 to 115F.); let stand until yeast mixture foams, about 5 minutes.
2. Meanwhile, in large bowl, combine salt, 1 1/2 cups patent durum or semolina flour, and 1 1/2 cups all-purpose flour; stir to blend.
3. With wooden spoon, stir in yeast mixture and / focaccia warm water (105 to 115F.). With floured hand, knead to combine. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 3 tablespoons) while kneading if necessary. Knead in raisins and fennel seeds.
4. Shape dough into a ball; place in greased large howl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85F.) until doubled, about 40 minutes.
5. Grease 15 1/2" x 10 1/2" jelly-roll pan; sprinkle with remaining 2 tablespoons patent durum or semolina flour. With floured rolling pin, roll dough evenly in jelly-roll pan; press dough into corners with fingers. Cover and let rise in warm place until doubled, about 30 minutes.
6. Preheat oven to 425F. With fingers, make deep indentations, about 1" apart, over surface of dough. Drizzle focaccia with remaining 3 tablespoons olive oil.
7. Bake focaccia 20 minutes or until golden. Remove focaccia from jelly-roll pan and place on wire rack to cool.
Makes 1 loaf, 12 servings.
Each serving: About 240 cal, 5 g pro, 40 g carb, 7 g fat, 1 g sat fat, 0 mg chol, 360 mg sodium
"Good Housekeeping, Feb 1998" "0:20"