Side Pannel
Focaccia #2
Ingredients List
- 4 c Unbleached flour
- 2/3 Fresh cake yeast dissolved
- -in 2/3 cup warm water
- 10 tb Olive oil
- 1/3 c Water
- 2 1/2 ts Salt
Directions
Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes,
either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled
in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again,
incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
Knead until dough is smooth and elastic. Let rise again in a covered bowl
for another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough in half and roll out on a well-floured board to circles or
squares 1/2 inch thick. Brush with the remaining olive oil and press the
topping of your choice into the top of each circle. Bake on a baking sheet
until golden brown, about 20 minutes. Serve warm or at room temperature,
cut into wedges, squares, or triangles.
NOTE: Slashes may be made in a decorative or random pattern in the breads
before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise
slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and
slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse
salt, and olive oil * Black olive halves and coarse salt * Sage leaves,
coarse salt, and olive oil
either by hand or in the bowl of an electric mixture with a dough hook.
Shape the dough into a ball, and put in an oiled bowl to rise until doubled
in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again,
incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
Knead until dough is smooth and elastic. Let rise again in a covered bowl
for another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough in half and roll out on a well-floured board to circles or
squares 1/2 inch thick. Brush with the remaining olive oil and press the
topping of your choice into the top of each circle. Bake on a baking sheet
until golden brown, about 20 minutes. Serve warm or at room temperature,
cut into wedges, squares, or triangles.
NOTE: Slashes may be made in a decorative or random pattern in the breads
before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise
slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and
slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse
salt, and olive oil * Black olive halves and coarse salt * Sage leaves,
coarse salt, and olive oil
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