Focaccio #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1 | teaspoon | Sugar |
| 1 | cup | Warm water; (105-115F) |
| 2⅓ | cup | Bread flour |
| ⅓ | cup | Cornmeal |
| 1¼ | teaspoon | Salt |
| ½ | cup | Light-tasting olive oil |
| 2 | Lge garlic cloves; minced | |
| 1 | teaspoon | Each> dried herbs> rosemary; |
| 1 | teaspoon | & basil & oregano & |
| 1 | teaspoon | Kosher salt |
| 1 | tablespoon | Parsley; minced* |
| 1 | tablespoon | Minced chives* |
| 1 | tablespoon | Red pepper flakes |
Directions
FIFTEEN MINUTES BEFORE BAKING focaccia, put rack in center of oven. Preheat to 450 degrees F. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Put yeast, flour, corn meal, sugar, regular salt, 2 tb olive oil and warm water into bread machine in the required sequence your machine calls for. Put BM on manual (french bread) and start.
Remove from machine after the 2nd kneading. (Approximately 1 hour) Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, pat/roll each piece into about a 12-inch round. (Or make one big one which will be thicker. I always make the fatter one.) Transfer to prepared baking sheets. Let rise for ½ to 1 hour. Make indentations/holes with your fingers. Brush with oil & herb mixture, including edges. Sprinkle with Kosher salt.
Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Sprinkle with fresh herb and pepper flakes.
Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300 F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2, 12-inch rounds.
*I use dried parsley and chives as well. Fresh would be better I'm sure.
Posted to FOODWINE Digest by Gail Beynon <Beynong@...> on Feb 19, 1998