Posts Tagged 'foccacia'

Singing the praises of Foccacia

Foccacia is one of my favorite breads for several reasons.  Firstly, it was the first bread that I made on my own because of its simplicity.  At the time of my maiden bread baking voyage, I was still not the most accomplished of shapers, so foccacia offered an easy, yet beautiful alternative to the shaped loaf.  Secondly, I love that although the basic recipe and procedure for foccacia can remain the same, the possibilities as to what you can create from that core recipe are only limited by your imagination.

 

So, here is a good basic foccacia recipe:

 

2C warm water

1 package dry active (or 2oz. fresh yeast if you can find)

1/2C extra virgin olive oil

4C all purpose flour

1T salt (kosher, the coarseness of this salt is much more flavorful)

 

Combine water, yeast and oil, mix for a moment.  Add Flour and salt.

 

This should be a very wet dough.  It should not form a ball or pull away from sides of bowl.

 

Work the dough for about 5 minutes in mixer.  Turn dough out onto a half sheet pan that has been greased and lined with wax paper or parchment.  Let rest for about 1/2 hour then add a drizzle or two more oil and begin to spread the dough to fill the pan.  Use fingertips to maneuver the dough and more oil if needed.  The fat in the oil will loosen the strands of gluten and make it easier to work.  

 

Now your creativity can really takeover!  I have used toppings that are as simple as garlic and black pepper to caramelized onions, sun-dried tomatoes and parmesan and so many more.  Whatever you do choose to use, don’t forget to include a little more kosher salt. 

 

So try to make a foccacia dough to practice your bread mixing techniques, then go wild with the toppings!  Make it savory, make it sweet….just make it!

 

I would love to read about your topping ideas.  Have fun!


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