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Roman Style Thin Focaccia Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||2 Cup (32 tbs) (At 110 F)|
|Regular salt||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|All purpose flour||5 1⁄3 Cup (85.33 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 3630 Calories from Fat 1021
% Daily Value*
Total Fat 116 g178.4%
Saturated Fat 16.1 g80.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2379.5 mg99.1%
Total Carbohydrates 565 g188.4%
Dietary Fiber 21.9 g87.8%
Sugars 32 g
Protein 74 g148.2%
Vitamin A 0.1% Vitamin C 0.39%
Calcium 12.8% Iron 189.2%
*Based on a 2000 Calorie diet
Stir in sugar, the 1 teaspoon regular salt, and 2 tablespoons of the oil.
Add 3 cups of the flour, then beat with an electric mixer on high speed until dough is stretchy and glossy (about 5 minutes).
Stir in 2 1/3 cups more flour.
To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy (about 10 minutes), adding more flour as needed to prevent sticking.
Place dough in a greased bowl; turn to coat.
To knead with a dough hook, beat dough on medium speed until it pulls cleanly from sides of bowl and is springy (5 to 7 minutes); if dough is sticky, add more flour, 1 tablespoon at a time.
Cover bowl with plastic wrap; let dough rise in a warm, draft-free place until doubled—about 1 hour.
(Or let rise in refrigerator until next day.) Grease 2 large baking sheets; dust lightly with cornmeal.
Punch dough down, turn out onto a lightly floured board, and knead briefly.
Cut dough in half.
Shape each half into a 14-inch log, then roll out 1/2 inch thick and lay lengthwise on a baking sheet.
Drizzle 1 tablespoon of the oil over each loaf.
With your fingers, gently press dough down all over, flattening it to 14 inch thick.
Sprinkle lightly with coarse salt and pepper; let rise, uncovered, at room temperature until slightly puffy (about 15 minutes).
Bake in a 400° oven until golden brown all over (15 to 20 minutes; if using one oven, switch positions of baking sheets after 8 minutes).
Let cool slightly on racks, then serve warm or at room temperature.
Just before serving, brush each loaf with 2 tablespoons more oil; cut into pieces to serve.
If made ahead, cover and let stand at room temperature for up to 8 hours.
For longer storage, wrap airtight and freeze.
To reheat frozen loaves, cover loosely with foil and heat in a 350° oven until warm (15 to 25 minutes).