Friday, 23 November 2012

Foodie Friday #14 - Homemade Focaccia

I found this recipe online and have been using it almost weekly ever since. Whether it's for a dinner we're attending, fresh tomato and bocconcini sandwiches, or as pizza dough, this focaccia recipe is so handy and delicious. It takes time, and effort, but is well worth the reward!


3 cups flour
2 tsp salt
1 tbsp sugar
1/2 tbsp yeast
1 1/3 cup warm water
2 tbsp olive oil
rosemary (optional)
oregano (optional)
italian seasoning (optional)
grated parmesan cheese (optional)


In a large bowl, stir together flour and salt. Make a well in the centre and sprinkle in sugar and yeast. Carefully pour warm water into the well and let stand for 5 minutes, or until yeast/water is foamy. Pour in olive oil as well as desired spices/cheese, and mix by hand until dough is worked together. Turn out dough on a lightly floured surface until smooth and elastic. pour 1/2 tsp of oil into a clean bowl, coat bowl in oil and then place dough in bowl, turning to coat with oil. Cover with a damp cloth and let rise  until doubled, about 45 minutes. remove dough and place on a lightly floured surface, and punch down until air is removed. Press dough down to about 1/2", and using end of a wooden spoon to dimple dough. I usually just use my knuckles for this. Sprinkle a baking sheet with corn meal, and gently place dough on baking sheet. Sprinkle with additional oil, cheese and spices if desired. Place dough in a cold over with a pan of boiled water at centre of bottom shelf. Let dough rise till doubled, about 25 minutes. Remove dough from oven and heat oven to 375 degrees F. Once oven is ready, bake dough for 20-25 minutes, or until lightly browned.

NOTE: For pizza, apply toppings after dough has risen in the cold oven. This recipe generally makes two medium sized, regular thickness, pizza doughs.

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