Displaying foccaia alla erbe recipe

For FOCACCIA Alle Erbe use the following herbs:

2 Tablespoons fresh chives
1 Tablespoon chopped fresh thyme
2 Tablespoons fresh chopped rosemary

In a mixing bowl, stir the yeast into 1/4 cup of the lukewarm water.
Let it stand for 10 minutes till creamy and frothy

Stir in the remaining 3/4 cup of lukewarm water and the olive oil.

Add one cup of flour and stir it in until smooth.

Add the herbs and mix well.

Stir in the remaining one cup of flour, half cup at a time until the dough
comes together in a rough mass.

* On a lightly floured board, knead the dough until smooth and
velvety, 8 to 10 minutes. It'll be soft.
* Lightly oil a bowl, place the dough in it and turn the dough to
coat it with oil.

* Cover the bowl with a clean dish cloth and put it in a warm place
to rise until doubled in bulk( about 1 1/2 hours)
(You can go biking here or go to work)

* Divide the dough into two equal portions and knead briefly.

The dough is ready to be baked plain or to be used for pizza crust with
various toppings.

For plain focaccia:

* Lightly oil two 8-inch cake pans or pie dish.

* Place each portion of dough in a prepared pan and gently stretch it
out to the edges, pulling it from the center to achieve an even thickness.

* If the dough springs back to the center, set it aside for ten
minutes, then continue coaxing the dough out to an even thickness.

* Cover the pans with kitchen towels and let it rise for 20 minutes
or longer.

* Using your finger tips, dimple the dough in several places,
leaving indentations about 1/2 inch deep.
Again cover the pans with towels and let it stand for 20 minutes.

Preheat the oven to 475 degrees F.

* Bake until golden brown and cooked through, 15 to 18 minutes.

* Remove from the oven and immediately brush the tops with a generous
amount of extra virgin olive oil, and sprinkle with coarse salt.

Serve hot or at room temperature.

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