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Focaccia I

Focaccia is a flat, leavened bread native to Italy.

Source and licence

"Focaccia I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Focaccia_I, revision 4658422), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Focaccia_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4658422

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 2 teaspoons / 8 g Active dry yeast (non-instant)
  • 1 ½ cups / 355.5 g Warm water (approx. 110°F / 43°C)
  • 4 cups / 500 g Unbleached all-purpose flour
  • 5 tablespoons / 67.5 g Extra-virgin olive oil
  • 3 teaspoons / 18 g Sea salt

Method

  1. Sprinkle one teaspoon of the yeast over ½ cup of the water in a medium bowl. Stir to mix, and let stand 10 minutes. Stir in ¾ cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes.
  2. In a large bowl, sprinkle the remaining teaspoon of yeast over 1 cup of warm water, mix and let stand 10 minutes. Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add the remaining flour gradually, mixing well after each addition until well incorporated.
  3. On a lightly floured work surface, turn the dough out and knead until soft, about 10 minutes.
  4. Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 ½ hours.
  5. Oil an 11" x 14" (28 cm x 36 cm) baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let rise 45 minutes to an hour.
  6. Preheat oven to 425 °F (220 °C). Remove towel and press indentations into the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until the top is golden.
  7. Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before serving.