Focaccia
FOCACCIA
Preparation time: 40 minutes
Rising time: 1 hour, 15 minutes
Cooking time: 25 minutes
Yield: About 30 pieces
Adapted from executive chef Giancarlo Gottardo of RL restaurant.
1 1/2 ounces fresh yeast
2 1/2 cups warm water, 80-95 degrees
5 cups bread flour
2 tablespoons each: salt, sugar
3 1/2 cups all-purpose flour
1 large Yukon Gold potato, peeled, boiled, chopped
6 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
8 oil-packed black olives, chopped
1 large tomato, diced
1. Dissolve yeast in water in small bowl or measuring cup. Mix 2 cups
of the flour, salt and sugar in bowl of electric mixer using paddle
attachment. Mix in yeast mixture until combined. Add potatoes, 2
tablespoons of the oil, and remaining flour 1/2 cup at a time until
dough clears side of bowl. Switch to dough hook attachment; knead
until dough is smooth and springy, about 8 minutes. Place dough in
oiled bowl. Turn once to coat top of dough; cover with plastic wrap.
Let rise at room temperature until tripled in bulk, about 30 minutes.
2. Punch dough down; knead briefly on lightly floured surface. Press
dough into greased 17-by-11-inch jellyroll pan. Cover with plastic
wrap; let rise at room temperature 45 minutes. Heat oven to 450
degrees 15 minutes before baking. Poke indentations into dough using
fingertips. Brush remaining 4 tablespoons oil over dough; sprinkle
with rosemary, olives and tomato. Bake until lightly browned, about
25 minutes.
Nutrition information per serving:
Calories .......... 165 Fat .......... 3.4 g Saturated fat .. 0.5 g
% cal. from fat .... 19 Cholesterol ... 0 mg Sodium ........ 475 mg
Carbohydrates .... 29 g Protein ...... 4.8 g Fiber .......... 1.3 g
List of Ingredients
Instructions
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