The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia

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page2's picture
page2

Focaccia

I am looking for a high hydration focaccia formula can anyone help. Thanks

belle's picture
belle

Not being as knowledgeable about 'high hydration' foccacia formula I am taking a leap of faith here...I absolutely LOVE this recipe from Nancy Silverton...

http://articles.latimes.com/2011/may/26/food/la-fo-masterclass-rec1-20110526

I also found a video segment featuring Master Chef Nancy working her magic..

http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory

PS..I only put 3 tablespoons of oil in each pan - I find the extra tablespoon is unnecesary and makes for an oily crust..

Good luck and enjoy!

 

BettyR's picture
BettyR

We have enjoyed this recipe very much.

Focaccia Bread
http://en.wikibooks.org/wiki/Cookbook:Focaccia_Bread
Focaccia is a type of flat bread popular in Italy, but probably adopted from Greece. The basic bread is often topped with any of the following: herbs, olive oil, cheese, meats, and vegetables, and can be seen as a precursor to pizza. Makes 1 loaf.

Note: I changed the “Procedure” to fit my bread machine.

Ingredients

1-cup water
1 teaspoon white sugar
1-teaspoon salt
2 tablespoons vegetable oil
1 egg
3-1/2 cups all-purpose flour
1-tablespoon active dry yeast

3 tablespoons olive oil
1 teaspoon dried Italian seasonings

Place ingredients into bread machine in order listed and select the dough cycle. When the dough has risen to the top of the pan remove it to a baking sheet.

Place dough on a greased 9x13-inch baking pan, push dough with fingers to cover the bottom of the pan. Cover with plastic wrap and let rise for 30 minutes.

Uncover dough, and poke holes in it with a greased spoon handle at 1-inch intervals. Drizzle olive oil on dough, and sprinkle with Italian seasonings.
Bake at 400° for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.