Roman Style Thin Focaccia Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Regular salt | 1 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| All purpose flour | 5 1/3 Cup (16 tbs) | |
| Cornmeal Coarse salt and freshly ground pepper | ||
Directions
In a large bowl, sprinkle yeast over warm water; let stand until foamy (about 5 minutes).
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).
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).
Chef
