Semplice Focaccia

Semplice Focaccia - a simple oven-baked Italian flat bread made with olive oil & herb(s).

The Sole Herb Used - Rosemary

Combining the Oil & Yeast Solution

Filling the "Well"

Results of the 1st Proofing

The Punch-down



Dressing the Focaccia Dough: Rolling, Poking & Topping




In the Oven



Have a Slice, Will Ya ;)

Makes ~ 2 Round Loaves

INGREDIENTS

Focaccia Loaves:

-          7g dry yeast (FYI: rule of thumb for fresh <-> dry yeast conversion)

-           1 ½ cups lukewarm water

-          3 tablespoons EVOO (extra virgin olive oil)

-          5 cups (675g) bread flour

-          2 teaspoon salt

-          1 tablespoon rosemary, chopped

Topping:

-          4 tablespoons EVOO

-          4 garlic cloves, chopped

-          12 fresh rosemary leaves

METHODS

1. Lightly oil two 10-inch cake/pizza/pie pans.
2. Mix the yeast with 4 tablespoons of water before stirring in the remaining water and oil.
3. Sift the flour and salt together in a large bowl and make a “well” in the center – pour the yeast mixture in the well.
4. Mix to a soft dough.
5. Turn out the dough onto a lightly-floured surface and knead for ~10 minutes until dough is smooth & elastic.
6. Place in a lightly-oiled bowl and cover with an oiled-plastic-wrap.

The 1^st Proofing…

7. Let rise in a warm place for 1-1 ½ hours until dough has doubled in bulk.

The Punch-down…

8. Punch down the dough and turn out onto a lightly-floured surface.
9. Gently knead in the chopped rosemary and divide the dough into 2 equal pieces, shaping each into a ball & rolling out into 10-inch circles to place in prepared pans.

      The 2^nd Proofing….

10. Cover with oiled-plastic-wrap and let rise in a warm place for ~30minutes.
11. Uncover and use fingetips to make deep dimples in the dough by poking.

      The 3^rd Proofing…

12. Recover with plastic wrap and let rise till doubled in bulk (~20-30minutes).
13. Preheat oven to 204°C.

       The Topping…

    

14. Drizzle the EVOO over the risen dough and sprinkle each focaccia with chopped garlic.
15. Dot the rosemary leaves on the surface.
16. Bake for 25-30minutes until both loaves are golden.
17. Immediately remove focaccia and cool on a wire rack.

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