Displaying focaccia recipe

FOCACCIA dough is softer than pizza dough yielding a nearly cake-like
interior once it is baked. Baking the focaccia in cake pan results in rounds
1 1/2 inches (4 cm) thick----perfect for stuffing with unlimited variety of
panino fillings or slicing to serve plain as an accompaniment to any meal.

If you prefer crisp crust, drizzle the dough with a generous amount of olive
oil before baking.

For a softer crust, brush the focaccia with olive oil immediately upon
removing it from oven.


21/2 teaspoons active dry yeast (1 package)

1 cup lukewarm water

2 Tablespoons olive oil

2 cups unbleached all purpose flour
(plus flour for kneading)

1 teaspoon salt
Extra virgin olive oil for brushing
Coarse salt

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