* Exported from MasterCook *
Focaccia, Rosemary
Recipe By :Peter Reinhart
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups bread flour -- plus more as needed
2 tsp kosher salt
2 1/4 tsp instant yeast
6 tbsp olive oil
2 cups room temperature water -- 72 to 77F
1 tbsp fresh rosemary -- chopped
Focaccia is an Italian flat bread similar to the crust of Sicilian
pizza. It is moist, chewy, and topped with savory rosemary.
prep: 40 MINUTES
cook: 20 MINUTES
additional: 2 HOURS
total: 3 HOURS
Measure flour into mixing bowl of an electric stand mixer. Measure
salt onto one side of flour, and yeast onto the other side (if the
two touch now, the salt will kill the yeast). Mix on low speed with
paddle attachment, adding the water and the olive oil, for about 3 to
5 minutes, until it comes together in a smooth, sticky dough.
Switch to the dough hook attachment, and knead on medium speed for 5
to 7 minutes, until dough forms a smooth, sticky ball which clears
the sides of the bowl, but sticks to the bottom. You may need to
lighlty add additional flour to make the dough firm enough to form a
ball, but it should be very soft and sticky.
Sprinkle a 6x6" square of flour on your countertop, and using a bowl
scraper, remove the dough to the floured counter. Dust liberally with
bread flour, and pat into a rectangle. Allow to rest for 5 minutes.
Coat your hands in flour and stretch the dough from each end to twice
its size. Fold each end over itself, like folding a letter and give
it a quarter turn (90-degree turn). Dust with flour, and cover
loosely with plastic wrap. Allow to rest for 30 minutes.
Repeat Step 3 two more times, the last time allowing the covered
dough to ferment on the counter for 1 hour. The dough will swell, but
not double in size.
Line a 17x12" sheet pan with parchment paper, and drizzle about 1/4
cup of olive oil onto the paper, and spread it around with your hands
or a pastry brush. With oiled hands, gently lift the dough onto the
parchment, maintaining the rectangular shape.
Use your fingertips to simultaneously dimple the dough and spread it
to fill the pan. Use ONLY your fingertips! Keep the thickness as
uniform as possible, for even baking. If dough springs back too much,
allow to rest for 15 minutes, then continue. Don't worry too much
about filling the pan entirely - when the dough proofs, it will
naturally fill out the pan. Loosely cover the pan in plastic wrap and
refrigerate overnight (or up to 3 days).
Remove the pan from the refrigerator 3 hours before baking. Drizzle
additional olive oil over the dough surface and dimple it in.
Sprinkle the chopped rosemary over the entire surface of the bread.
Cover with the pan with plastic again and proof the dough at room
temperature for 3 hours or until the dough doubles in size.
Preheat the oven to 400F and place a rack on the middle shelf.
Place the pan in the oven. Bake for 30 to 45 minutes, until the
focaccia becomes a light golden brown.
Remove the pan from the oven and immediately transfer the focaccia
out of the pan onto a cooling rack. Remove the parchment from the
bottom of the focaccia, if it sticks.
Allow to cool at least 20 minutes before slicing and serving. Wrap
any extra slices in individual packages of plastic wrap and store at
room temperature for up to 3 days.
Cal 252, Fat 1g, Carb 38g, Sod 391mg, Fiber 1g, Pro 6g
Review: I was in a class where Peter made this bread. Needless to say
it was incredible. It was tasty, the rosemary was really fresh and he
had chopped up the leaves and put them on top and inside. By putting
the leaves inside the dough the taste was even better because you had
the flavor spread throughout it rather then only on top. I have
attended many of his classes in which he made other breads and each
was unique and so very flavorful. Personally I would recommend any of
his bread recipes to make. His books are very interesting and contain
a lot of tasty recipes in which he gives information of the breads he
developed. I hope this helps.
Source:
"Bread Baker's Apprentice by Peter Reinhart"
S(Internet address):
https://www.theredheadbaker.com/peter-reinharts-focaccia/
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Per Serving (excluding unknown items): 268 Calories; 8g Fat (26.3%
calories from fat); 7g Protein; 42g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 3 Grain(Starch); 0
Lean Meat; 1 1/2 Fat.
NOTES : 2019 - 0501