* Exported from MasterCook *
Focaccia, Ridiculously Easy [RT]
Recipe By :Chris Scheuer
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted Want to try
Amount Measure Ingredient -- Preparation Method
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4 1/3 cups all-purpose flour -- or bread flour, (520g)
2 teaspoons kosher salt -- (12g)
2 1/4 teaspoons instant yeast -- (1 packet), (10ml)
2 teaspoons Italian seasoning -- optional
1 teaspoon fennel seeds -- optional
2 cups warm tap water -- about 85F (475ml)
1 teaspoon butter -- for greasing pan, (5g)
4 tablespoons olive oil -- divided, (60ml)
Italian seasoning -- or finely chopped fresh herbs
flaky sea salt -- I like Maldon
We've made this twice using bread flour, once plain and once with
seasonings in the dough. Both were excellent. The original recipe
specified 4C / 520g of flour. By our measures (and King Arthur weight
chart) 520g is 4 1/3 cups. We measured by weight.
With less than 10-minutes of hands-on time, the name Ridiculously
Easy Focaccia Bread says it all! Almost. It's also ridiculously delicious!
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
In a medium-large bowl, combine flour, salt, and instant yeast.
Optionally, add the seasonings. Stir well. Add the warm water. Using
a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until
all of the flour is incorporated. Cover the bowl with a plastic wrap
and refrigerate for at least 8 hours and up to 24 hours.
Lightly butter two 9" cake pans or one 9" x 13" rimmed baking sheet.
Line pan(s) with parchment paper and pour 1T olive oil in the center
of each pan (only 1T for the 9x13). Divide dough in half (if using 2
pans) with a large spoon or rubber spatula and place dough in each
pan, turning to coat with oil. Tuck edges of dough underneath to form
a rough ball (or rectangle). Cover each pan tightly with plastic wrap
and allow to rest for 2 hours depending. The dough should cover most
of the pan.
Preheat oven to 450F with a rack positioned in the center of the oven.
Drizzle another tablespoon of oil over each round of dough (only 1T
for the 9x13 pan). With oiled fingers, using both hands, press
straight down and create deep dimples that go all the way through the
dough (in other words, you'll actually be making deep holes.) If
necessary, gently stretch the dough as you dimple to allow the dough
to fill the pan.
Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
Transfer the pans to the oven and immediately reduce the temperature
to 425F. Bake for 22 to 28 minutes, until the tops are golden and the
undersides are crisp. Remove pans from the oven. With a metal spatula
remove bread from the pans and transfer to a cooling rack.
Serve warm or allow to cool completely then store in a zippered bag.
To freeze, allow bread to cool completely, then transfer to a ziplock
bag and freeze. Thaw and enjoy at room temperature or warm for 10
minutes in a 350F oven.
Cal 151, Fat 4g, Carb 24g, Sod 294mg, Fiber 1g, Pro 3g
Source:
"Adapted from Alexandra Cooks"
S(Internet address):
"https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/";
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Per Serving (excluding unknown items): 158 Calories; 4g Fat (23.1%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2018 - 1227