November 4, 2009

Focaccia: Recipe from Rima Barkett and Claudia Pruett
"Cooking Dinner: Simple Italian Family Recipes Everyone Can Make" (Contra Costa Times, 11/04/09)

3 cups flour

1 tablespoon sea salt

1 tablespoon active dry yeast

1¼ cups club soda or sparkling water

½ cup olive oil

1. The day before or two hours ahead, mix the flour, salt and yeast in the bowl of an electric mixer fitted with a dough hook. Add club soda and beat for 3 minutes, starting on low speed and increasing to high. Cover bowl with plastic wrap and let rise overnight at room temperature or in a warm place for 2 hours.

2. Pour olive oil into a rimmed 9x12 inch baking pan. Transfer dough to pan and gently spread to fill. Flip the dough over so both sides are bathed in olive oil. Make little dimples on the top of the focaccia with your fingers, then let rise in a warm place for 1 hour.

3. Preheat oven to 450 degrees. Make more dimples in the dough. Bake 20-25 minutes or until golden brown. Remove from oven and let stand for 10 minutes. Then cut into squares or long slices and serve the same day.

Variation: Add rosemary and thinly sliced tomatoes, zucchini and onions just before baking.


Posted by Orrin Judd at November 4, 2009 6:48 AM
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