(Roman Flatbread or Italian Snack Bread)
Yield: 4 loaves
Notes: Focaccia may be split and filled with a sandwich filling or served unsplit as an accompaniment to soup or salad.
Focaccia with Onions.
Toss 1 lb of thinly sliced onions with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Distribute approximately 4 oz of onion mixture on Focaccia after shaping. Let rise 20-30 minutes and bake as directed.
Source: Yeast Bread Recipes
Copyright: © 2004 by Prentice-Hall, Inc.
1 ounce active dry yeast
2 cups warm water (110°F)
1/4 teaspoon granulated sugar
1 1/2 cups olive oil
2 cups warm water
1 tablespoon salt
42 ounces all-purpose flour
1. Combine yeast, 2 cups water, and sugar. Stir to dissolve yeast. Let stand for later step.
2. Add to yeast mixture. Mix until blended using dough arm.
3. Add flour. Mix on low speed for about 10 minutes until dough is smooth and satiny.
4. Tun into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk (30-40 minutes).
5. Shape with a rolling pin into four 1 lb 5 oz ovals, circles, or rectangles about 1/2-2/3 inch thick.
6. Make several very shallow parallel or fan-shaped cuts in center of bread, then gently pull the edges of the dough to slightly open th shallow cuts.
7. Put rounds on lightly greased pans.
8. Brush rounds with olive oil and sprinkle lightly with coarse sea salt and coarse ground pepper. Let rise 20 minutes.
9. Bake at 450°F for approximately 15 minutes, until golden brown. Serve warm.