Italy: Herb Focaccia

Herb Focaccia: Italy

I was introduced to this wonderful bread last year when I was going to culinary school in Ontario, which is also where I got the recipe. I have chosen this recipe specifically because it tastes great and is easy for anyone to make. It does not need to be kneaded or worked.

I made this bread many times in class for customers who were eating at the on-campus restaurant; it was always one of the first things to go. I have also made it several times for family & friends and it usually disappears more quickly than the main course. In keeping with culinary tradition, I do not have directions for this recipe, only ingredients and my knowledge. So from this knowledge I will attempt to create an appropriate set of directions.

What is Focaccia?

Focaccia is a flat oven baked Italian bread. Focaccia dough is very similar to Pizza dough in both texture and style. It is very versatile bread. Some common ingredients are: fresh herbs (oregano, rosemary, etc.), vegetables, cheese, and less commonly, meat. These ingredients may be placed on top of the bread or inside, or a combination of both. Focaccia is often hand stretched, and before being baked, topped with olive oil (to preserve moisture and create browning) and coarse salt. Focaccia dough works well for making gourmet (at least in North-America) sandwiches or as an accompaniment to pasta.

Resource: http://en.wikipedia.org/wiki/Focaccia

Before Starting

This bread dough recipe is relatively easy to make and is suitable for individuals who have limited experience making dough. As was stated earlier, you can place a variety of different flavourings in Focaccia dough; so don’t be afraid to experiment. A few possible combinations are: olives & sun dried tomatoes, tomato sauce & oregano, and pruscuitto & parmesian.

To get the base Focaccia dough recipe, just omit the onions and rosemary. Keep in mind: if you are adding dry ingredients, you will need to add water to compensate; the opposite also applies to wet ingredients, you will need to omit water to compensate. If you want add some different ingredient, then you should add it as directed for the onions in step 3. Or place it on the top, as in step 8.

THE RECIPE

·         Ingredients

Yield: one 12”X18” sheet (loaf)

• Water (lukewarm)                               350 mL
• Sugar                                                   15g
• Dry active yeast                                  10g

~

• Bread flour (or all purpose)                 500g
• Salt                                                      10g

~

• Onion, chopped                                  90g
• Rosemary (fresh), chopped                 T.T.
• Coarse salt (sea salt)                            T.T.
• Olive oil                                              T.T.

* T.T. = to taste

Procedure

1.     Mix together water, sugar and yeast. Allow mixture to sit in a warm place for 5-10 minutes. Proceed to step 2 while waiting.

2.     Mix together salt and flour

3.     Sweat/sauté the onions with a little olive oil. Add to flour mixture.

4.     Mix the water mixture and flour mixture, try to make sure there is no raw flour left. Do not over mix. You should have a sticky and wet dough.

5.     Oil a bowl using an oiled paper towel. Place the dough into this bowl. Cover and place in a warm place to double, approximately 15-40 minutes.

6.     After dough has doubled, place on an oiled baking sheet. Oil hands and stretch to desired size, should be between 1cm and 2cm thick. Ensure there is an even layer of olive oil on the dough.

7.     Cover and place in warm place until doubled in size, approximately 15-40 minutes.

8.     Sprinkle with chopped rosemary and coarse salt.

9.     Bake at 350°F (175°C) for approximately 20 minutes.

Source

http://veganyumyum.com/2008/05/poolish-focaccia/