Note: Basic (but yeasty) focaccia bread recipe that you can top with whatever you want.
Ingredients:
2½ cups (320g) All Purpose Flout
1 cup (237g) Warm Water
1 package (2¼ teaspoons, 7g) Instant Yeast
1 teaspoon Fine Grain Sea Salt, or table salt
1 tablespoon Extra Virgin Olive Oil, more for drizzle
Directions:
Add flour and water to a medium bowl and mix till just incorporated
Sprinkle yeast over the mixture, do not mix in
Cover and let rest for 20-30 minutes
Add the salt and olive oil and mix to incorporate
[Fine grain salt dissolves better in bread doughs. Careful not to overmix if using a mixer]
Rest the dough for 30-60, then knead the dough
Lightly coat a large bowl with olive oil (to prevent sticking) and place the dough in the bowl and cover
Let rest for at least 2 hours, up to 24
[With the amount of yeast this dough uses, you could get away with 2 and still have a fluffy bread. But longer is always better for flavor. I usually make the dough the morning of, so that's probably anywhere between 6-12 hours.]
Set a 12-inch cast iron skillet on the middle rack of oven and preheat oven to 550°F (290°C)
Once oven is preheated, remove skillet from oven
Stretch the dough till it is roughly the size of the skillet and carefully add dough to hot skillet
Gently push divots in the dough with your finger tips, for the olive oil to pool in
Drizzle with olive oil sprinkle
Bake for 12 minutes or till the top is golden brown
Remove the focaccia from the skillet and cool on a wire rack for 10 minutes before serving
Sun-Dried Tomato, Sweet Pepper, and Parmigiano Reggiano Focaccia
Note: Roasted peppers made in advance.
Ingredients:
~½ cup Roasted Sweet Peppers (Carmen and Aura), or bell pepper
¼ cup Sun-Dried Tomatoes
Parmigiano Reggiano Cheese
Extra Virgin Olive Oil
Kosher Salt
Directions:
Set a 12-inch cast iron skillet on the middle rack of oven and preheat oven to 550°F (290°C)
Shred cheese and chop tomatoes
Once oven is preheated, remove skillet from oven
Stretch the dough till it is roughly the size of the skillet
Carefully, add dough to hot skillet
Sprinkle the surface with some parmesan
Spread peppers and tomatoes over the dough, then with your finger tips gently push the toppings into the dough and make divots in the dough
Drizzle with olive oil
Bake for 12 minutes or till the top is golden brown
Remove the focaccia from the skillet and cool on a wire rack for 10 minutes before serving
Sprinkle with more parmesan and salt
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