Focaccia II
Focaccia is a type of a somewhat flat yeast bread from Italy. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Focaccia is commonly used for sandwiches.
Source and licence
"Focaccia II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Focaccia_II, revision 4658423), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Focaccia_II&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 4658423
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.
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Ingredients
- 4 ½ cups / 562.5 g All-purpose flour
- 1 teaspoon / 4.2 g White sugar
- 1 teaspoon / 6 g Salt
- 1 tablespoon / 12 g Active dry yeast
- 1 cup / 237 g Water
- 2 tablespoons / 27.2 g Vegetable oil
- 1 ea. / 50 g Egg
- 3 tablespoons / 40.5 g Olive oil
- 1 teaspoon / 1.2 g Dried rosemary, crushed
Method
- Combine 1 cup flour, sugar, salt, and yeast. Mix well.
- Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
- Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
- Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl.
- Knead in 1 ¾ cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.
- Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
- Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
- Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.