Family Focaccia Bread
Submitted by Chloe on 22 July 2007 - 7:43pm.
This recipe is easy to make. It takes two days to make. Auntie Char told me what to do and I did it.
- 1 packet active dry yeast
- 8 oz AP flour
- 1 cup very, very warm water
- ⅓ cup extra virgin olive oil
- 2 ¼ cup water (RT)
- 23 oz AP flour
- 1 T salt
- 1 T fresh rosemary, chopped
- Extra-virgin olive oil
- Fleur del sel
- Pine nuts (optional)
- Mixing bowls
- Measuring spoons/cups
- Kitchen Aid stand mixer
- Half-sheet pan
- Parchment paper
Make the starter first:
- Whisk/dissolve the yeast in the warm water.
- Mix the flour and yeast/water mixture thoroughly.
- Cover the bowl with plastic wrap and let the yeast grow/rise in a cool area (eg, pantry). About 1-2 hrs. You want the mixture to double in height and look bubbly.
Make the dough next:
- Put all the dough ingredients to the Kitchen Aid stand mixer bowl. Add the starter to this bowl.
- Mix on low speed with a paddle for about 10-15 minutes or whenever you notice that the dough is elastic and smooth looking on the top.
- Brush olive oil all over large bowl.
- Transfer dough to bowl. Cover with the bowl with plastic. Refrigerate overnight. Dough will grow substantially.
- Remove dough from refrigerator.
- Line half-sheet pan with parchment paper.
- Transfer dough to middle of pan and gently pat/sort of spread dough so it’s not all on one side. Do not pull/press down/punch the dough. Don’t spread the dough so that it covers the whole pan. The sides/corners will definitely be exposed.
- Drizzle olive oil all over the top.
- Pre-heat over to 400°F.
- Leave the dough on the counter to rest. The idea is to let it walk itself out to the corners/sides over time (~ 1 ½ hours). Dough is done resting when you press down with the point of 1 finger and the impression remains there.
- Sprinkle with fleur del sel or coarse sea salt and pine nuts.
- Bake at 400°F for 30 minutes.