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Basic Italian Focaccia

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Submitted by Ruairi

Basic Italian Focaccia recipe

YIELD

24 servings

PREP

25 min

COOK

20 min

READY

7 hrs

Ingredients

158
CUPS ML YEAST, COMPRESSED *
10 1.5E+2
TABLESPOONS ML OLIVE OIL
79
CUP ML WATER
2 ½ 13
TEASPOONS ML SALT

Directions

Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook.

Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours.

Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, ⅓ cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours.

Preheat the oven to 400℉ (200℃).

Divide the dough in half and roll out on a well-floured board to circles or squares ½ inch thick.

Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes.

Serve warm or at room temperature, cut into wedges, squares, or triangles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 124 41% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 246mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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