An amazingly easy Foccacia recipe….great for a dinner you may be hosting because it is so easy and hands-off.
I blogged about this loaf before…finally getting around to writing out the recipe!
Adapted from “No Need to Knead” by Suzanne Dunaway.
2 cups lukewarm water (i prefer filtered- heard chlorine in tap can cause it to not rise as well)
2 teaspoons active dry yeast
4 cups unbleached bread flour
- measure 2 cups of water into a large GLASS bowl (aluminum also reacts to yeast- so try to use wooden spoons, too)
- sprinkle the yeast over the water and stir until dissolved
- stir in 2 cups of the flour and the salt and stir briskly until smooth, about 2 minutes
- stir in remaining 2 cups of flour for about 2 min longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated.
- the dough will be fairly wet and tacky/sticky, but when it pulls away from the sides of the bowl and forms a loose ball, you’ll know it is good.
- if seems too sticky, pour in a little more flour.
- cover the bowl with plastic wrap and let it rise in warm place until doubled in volume (30-40 min)
- can also make the night prior, just stick in fridge. remove dough 2 hours before shaping.
- preheat oven to 500 degrees
- grease baking sheet with olive oil
- carefully scrape the sides of the bowl, try not to “deflate” the foccacia, with a rubber spatula
- brush the dough with 2 tsps of olive oil
- dip your a finger into the olive oil and make holes in the foccacia at random locations
- as you work, stretch the dough into a 1 inch thick oval
- brush loaf with another tsp of olive oil and sprinkle with rosemary and salt
- place pan in oven and reduce the oven temp to 450 degrees.
- bake for 15-20 min until foccacia has a nice, golden brown color…a little darker around edges.
- NOTE: for breakfast foccacia, mix 1 tsp of cinnamon with 1 cup coarse brown sugar and use instead of rosemary/sea salt mixture.