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Directory:KJ Kitchens/Focaccia Versiliese (view source)
Revision as of 16:20, 29 January 2007
, 16:20, 29 January 2007off to Italy initial recipe
Focaccia Versiliese
* 2 teaspoon dried yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 tablespoon rosemary, chopped
* 4 sage leaves, torn
* 3 1/2 ounce olives, pitted
* 2 tablespoon garlic, minced
* 2 cup unbleached all-purpose flour
* 1 cup corn flour
* 2 teaspoon salt
* 2 teaspoon olive oil
Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
temperature.
'''Variation''': Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
using & toast the pine nuts.
* 2 teaspoon dried yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 tablespoon rosemary, chopped
* 4 sage leaves, torn
* 3 1/2 ounce olives, pitted
* 2 tablespoon garlic, minced
* 2 cup unbleached all-purpose flour
* 1 cup corn flour
* 2 teaspoon salt
* 2 teaspoon olive oil
Stir the yeast into a alrge mixing bowl with the water & let proof for 10
minutes. Stir in the olive oil, rosemary, sage, olives & garlic. Using a
wooden spoon, mix in the flours & salt & stir until the dough is thick &
smooth. Knead by hand for 8 to 10 minutes until the dough is firm & elastic.
Set the dough in a lightly oiled container, cover with plastic wrap & let
rise until doubled. Turn the dough onto an oiled 10 1/2" X 15 1/2" baking
pan & stretch it to fit. If it won't fit, let it rest for 10 minutes & try
again. Cover with a towel & leave until it has half risen, about 30 minutes.
30 minutes before baking, preheat oven to 400F. Just before baking, dimple
the top of the dough with your fingertips & sprinkle with some extra salt &
2 ts of oil. Bake for 25 to 30 minutes until golden. Slide off baking sheet
onto a rack & let cool for a few minutes before eating warm or at room
temperature.
'''Variation''': Focaccia Dolce. Substitute 2 oz raisins & 1 oz pine nuts for the
olives, herbs & garlic. Soak the raisins in warm water for 30 minutes before
using & toast the pine nuts.