Classic Focaccia Recipe
Summary
MethodBaked
Ingredients
| Warm water | 1 Cup (16 tbs) | |
| 1 package quick-rise yeast | ||
| Honey | 1 Teaspoon | |
| Unbleached flour | 3 Cup (16 tbs) | |
| Extra virgin olive oil | 3 Tablespoon | |
| Rosemary | 1 Tablespoon, chopped | |
| Sage | 1 Tablespoon, chopped | |
| Salt | 1 1/2 Teaspoon | |
Directions
In a large bowl, stir together the water, yeast and honey.
Add 1 cup of the flour.
Beat well with a wire whisk until smooth and creamy.
Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour.
Whisk hard for 3 minutes or until smooth.
Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with no-stick spray.
Place the dough on the baking sheet and shape into a 9" round that's 1" thick.
Brush with the remaining 1 tablespoon oil.
Bake at 400° for 20 to 25 minutes, or until golden brown.
Add 1 cup of the flour.
Beat well with a wire whisk until smooth and creamy.
Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour.
Whisk hard for 3 minutes or until smooth.
Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with no-stick spray.
Place the dough on the baking sheet and shape into a 9" round that's 1" thick.
Brush with the remaining 1 tablespoon oil.
Bake at 400° for 20 to 25 minutes, or until golden brown.
Chef
