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|Active dry yeast||1 Tablespoon (1 Package)|
|Water||1 1⁄2 Cup (24 tbs) (Warm)|
|All-purpose flour||3⁄4 Cup (12 tbs), unbleached|
|All purpose flour||3⁄4 Cup (12 tbs), unbleached|
|All-purpose flour||2 2⁄3 Cup (42.67 tbs), unbleached|
|Olive oil||2 Tablespoon (Plus More For The Loaves)|
|Sage leaves||1 Tablespoon|
|Rosemary leaves||1 Tablespoon|
|Thyme leaves||1 Tablespoon|
|Cornmeal||1 Cup (16 tbs) (As Required, For Dusting)|
|Black olives||1⁄2 Cup (8 tbs), pitted|
|Olives||1⁄3 Cup (5.33 tbs), pitted, coarsely chopped (Imported Black And Green)|
|Extra virgin olive oil||1 Tablespoon|
|Onion||1 Small, slivered|
|Onion||1 Small, halved, slivered, and sauteed with 1 clove minced garlic in the oil|
|Minced garlic||1 Clove (5 gm)|
|Coarse salt||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1784 Calories from Fat 733
% Daily Value*
Total Fat 84 g129.1%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5086.2 mg211.9%
Total Carbohydrates 235 g78.2%
Dietary Fiber 29.7 g118.9%
Sugars 6.7 g
Protein 33 g65.4%
Vitamin A 40.9% Vitamin C 68.8%
Calcium 42% Iron 114.7%
*Based on a 2000 Calorie diet
1) Place a baking stone or heavy baking sheet in the oven and preheat the oven to 450°F.
2) In a large bowl stir the yeast, 1/2 cup warm water and 3/4 cup flour together. Scatter the remaining 2 2/3 cups flour over the spongy mixture. Keep the bowl aside for about 30 minutes until the sponge rises up through the flour.
3) Stir 1 cup warm water, the olive oil and salt into the bowl, mix well. Stir in the fresh herbs. Turn out the dough on a lightly floured work surface and knead for 4 to 5 minutes until smooth and elastic.
4) Shape the dough into a loose ball, place in an oiled bowl and coat it well with oil. Cover with a plastic wrap and allow to rise for about 1 hour. Punch the dough down, reshape it into a ball and refrigerate covered for 8 hours or overnight.
5) Turn the dough out on a lightly floured work surface, gently press and cut the dough into 2 equal pieces. Shape each half into a ball and place about 6 inches apart on a heavily floured tray or table. Lightly brush the tops with oil, cover loosely with a plastic wrap and allow to rise for 1 1/4 to 1 1/2 hours, until doubled in bulk.
6) Once the dough has risen, flatten each ball into a 10-inch disk. Dust 2 rimless baking sheets or the backs of 2 regular baking sheets with cornmeal and transfer each disk to a baking sheet.
7) Prick the dough all over with a fork. Brush each disk with the pesto or olive oil topping and press the topping on the surface.
8) Cover one focaccia and place it in the refrigerator while the other one bakes. Place the dough on the hot sheet in the oven. Spritz the oven a few times with water and quickly close the door. Bake for about 25 minutes until the focaccia is nicely colored.
9) Remove the finished focaccia from the sheet to a wire rack to cool. Leave the sheet in the oven. Repeat with the remaining focaccia.
10) Slice the bread and serve on a serving plate.