Focaccia

Well I should post something worthwhile, so here’s my Focaccia recipe. What is a Focaccia, you ask? Well, imagine a pizza, but without the tomato sauce and copious amounts of cheese. Instead you get a fluffy flat bread with olive oil, salt and maybe a little cheese.

Ingredients:

Dough:

2 cp High Protein Flour
1 cp Water
1/2 tsp Yeast
1.5 tsp Sugar
1/4 tsp Salt

Topping:

1T. Olive Oil
1 tsp. Salt
1T. Fresh Basil

Directions:

1. Basically mix the sugar, yeast and water and let the yeast bloom for about 10 minutes.

2. Mix the flour and salt in a large bowl and then add the yeasty water. Kneed it until it passes the windowpane test, and is just barely sticky.

3. Let the dough rise for a half hour then punch it down and kneed the gas out of the dough.

4. Roll it back into a ball and press it in a smooth disk and roll it out into whatever shape of pan you plan on using (in my case a rectangle) and it should be about 1/4 inch thick.

5. Brush the top with olive oil and sprinkle with salt.

6. Bake at 475°f for 10 minutes.

7. Sprinkle with Basil, and eat while fresh–it won’t taste nearly as good when it’s cold.

3 Responses to “Focaccia”

  1. Maker Says:

    This is a high quality type bread. I’m pleased you made it.

  2. Maker Says:

    Bread is not something that can be forged, it must be hatched from large birds uncommon in this part of the world and then imported. Do not tease your readers with tales of deception!

  3. Maker Says:

    I want some of this bread right now.

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