Lemon & Herb Focaccia

February 23rd, 2011 § 0 comments § permalink

Makes 1 focaccia

INGREDIENTS

2¼ teaspoons (or 1 package) active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
¼ cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons salt
1 tablespoon fresh thyme, chopped fine
Zest of 2 lemons
1 teaspoon Maldon sea salt

DIRECTIONS

In a large bowl or in the bowl of a stand mixer, stir together 123 cups lukewarm (105 to 115°F) water and yeast and let stand until creamy and foaming, about 5 minutes. Add 5 cups flour, ¼ cup oil, and 2 teaspoons salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes. **If mixing by hand, this process will take longer, so be patient.

Turn dough out onto a lightly floured surface and knead. If dough is sticky, sprinkle with 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1½ hours.

Press dough evenly into a generously oiled 15-by-10-by-1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together thyme and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with thyme oil, letting it pool in indentations. Sprinkle lemon zest and sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Once out of oven, immediately remove from pan and serve warm or at room temperature.

Rosemary Focaccia

December 20th, 2009 § 1 comment § permalink

Serves 4-6

INGREDIENTS

1 package active dry yeast
1½ cups lukewarm water
1 teaspoon sugar
4 cups unbleached white flour
2 teaspoons kosher salt (1 teaspoon reserved for top)
2 tablespoons olive oil
¼ cup fresh rosemary, chopped fine (2 tablespoons reserved for top)
Extra flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, 1 cup lukewarm water and the sugar. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine and mix flour and salt. Add yeast mixture and stir well until dough is well mixed. Add olive oil and again mix well. Turn onto lightly floured surface and knead about 7 minutes sprinkling more flour as needed if dough is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface. Divide dough into two sections for easier kneading and rolling. Knead each section of dough for a few minutes until texture is elastic. Grease two medium baking trays. Roll dough out until it is about ¾ inch thick and set in baking pans. Cover with warm kitchen towels and let rise again for about an hour. Sprinkle salt and rosemary over the tops and with an oiled finger; push little indentations about ½ inch deep and about one and a half inches apart all over focaccia. Place rolls in a 450° oven that has been preheated for at least an hour and bake for about 10-15 minutes or until golden brown. Take out of oven and cool.

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