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Basic Italian Foccacia

 

Basic Italian Foccacia recipe
18

Yield

20

servings

Prep

20

hrs

Cook

35

min

Ready

4

hrs

 

Ingredients

Basic dough
1 ½ cups water
warm
1 tablespoon sugar
1 package yeast, active dry
3 ¼ cups all-purpose flour
2 teaspoons salt
Topping
2 tablespoons olive oil
1 italian plum (roma) tomatoes
thinly sliced
*
2 tablespoons chiffonade
of basil
*
¼ cup Parmesan cheese
grated

Directions

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam).

In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes.

If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours.

Preheat the oven to 375℉ (190℃).

Punch down the dough, and remove it from the bowl onto a lightly oiled, 9-inch by 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make dimples in the dough.

Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 to 35 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 9518% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 257mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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