Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Focaccia

Focaccia bread recipes please.
I'd like to make some tonight.
I've googled but the yeast methods are so different.

How do you do it?

Thanks!

I have never made focaccia bread before...so I would like a recipe, too!

...from my Williams-Sonoma ' Bread ' recipe book:

1 tablespoon active dry yeast
1 tablespoon sugar
1-1/2 cups (12oz) warm water (105 oF - 115 oF)
1/2 cup olive oil
1-1/2 teaspoons table salt
4 to 4-1/2 cups of bread flour
1/2 cup of chopped yellow onion

Coarse sea salt for sprinkling

=================================

In a heavy-duty mixer fitted with the paddle attachment, sprinkle the yeast and pinch of the sugar over 1/2 cups of water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, the table salt, and 1 cup of the flour. Beat on medium speed until creamy, about 1 minute. Add 1 cup of the flour and beat on medium-low speed for 2 minutes. Stir in the onion.

Switch to the dough hook.

On low speed, beat the remaining flour, 1/2 at a time, until a soft, shaggy dough forms that start to pull away from the bowl sides. Knead on low speed, adding about 2 tablespoon at a time if the dough sticks, until moist, soft, and slightly sticky, about 6 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.

Line a heavy rimmed baking sheet with parchment paper and brush the paper lightly with oil. Turn the dough out onto the prepared sheet. With oiled fingers, press and flatten the dough into an oval 1 inch thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. It will be at least 2 inches thick.

With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining olive oil. Cover loosely with plastic and lit raise at room temperature for 30 minutes.

Place a baking stone on the bottom of the over rack and preheat to 425 oF. Sprinkle the bread lightly with the course salt. Place the pan on the stone and bake until the bread is lightly browned 20-25 minutes. Check the bottom and bake for a few extra minutes if it is pale. Slide the bread onto a rack. Serve war or at room temperature, cut into square of wedges.

Is there really something such as 'bread' flour, or is said flour the regular straight-up type of flour?

I don't have one of those fancy mixers, so I would need a recipe that calls for hands.

I have heard of cake flour, all-purpose flour, and whole wheat flour.

You are now the only person I know of that doesn't own one.

Mr. Scout now knows what you need for Christmas.

Yes. King Arthur Flour has an excellent website and free "Baking eNewsletter (scroll down to right bottom of page for sign up if interested)."

Awesome! Thanks for the tip, Joe!!

You're welcomed. I think that you'll enjoy the website. It's useful and educational. They also have mixes for scones etc. that are good.