Basic Focaccia

       Lately I have been wanting to make my own breads. Although time consuming, its healthier then some of the store bought that if you check the ingredients and can’t pronounce a word, then its not going in my or my loved ones mouth.

I am going to present just some of the breads I have been learning to make, and they are just made with basic ingredients that I have on hand in my cupboards. I hope you all get a chance to try these basic breads and let me know what you think?

With Focaccia, you will want to start with a sponge:

INGREDIENTS:

1 tsp                           Active dry yeast

1/2 c                           very warm water

3/4 c                           All-purpose Flour

In a mixer bowl,

– Sprinkle the yeast over the very warm water, whisk well.

– Let it stand until creamy

– Stir in the flour.

– Cover with plastic wrap and let rise until very bubbly and doubled. 30-45 minutes.

DOUGH:

1 tsp                         Active dry Yeast

1 c                            Very warm water

3 Tbsp                      Extra-virgin oil

In a small bowl:

– Sprinkle the yeast over the warm water.

– whisk it in and let stand for 10 minutes

– With a wooden spoon, stir the yeast mixture and olive oil.

– Stir the mixture in to the sponge and mix well.

– By hand:

– Add 1 c flour

– Stir in the salt and remaining flour, and mix until the dough is well blended

– Knead on lightly floured surface.

– Knead until dough is light and velvety

– About 8-10 minutes.

 Place dough in large bowl and cover with plastic wrap and allow to rise for 1 1/4 hrs.

The dough will be soft and full of air bubbles.

Flatten it on a 11×17 in  baking pan and press it out with oiled hands.

 Now let it relax for 10 minutes.

– Preheat oven to 425 degrees.

– Top the top with olive oil.

– Place Focaccia into oven and

– Bake for 20-25 minutes or until the crust is crispy.

There are many variations to Focaccia.

I also like Lingonberry on my focaccia.

What variation would you make?

 

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