Focaccia Three Ways Recipes
FOCACCIA, THREE WAYS
This recipe of crispy, oily, delicious focaccia and assorted toppings, is a tribute to the simple things we enjoyed during our time in Italy!
Provided by Sarah
Categories Bread and Pizza
Time 4h
Number Of Ingredients 13
Steps:
- Combine the warm water, yeast, and sugar in a measuring cup and let stand at room temperature for 15 minutes, until frothy. In the bowl of a mixer fitted with a dough hook, stir together the yeast mixture, flour, salt, and 1/2 cup olive oil until a dough forms. Allow the mixer to knead the dough for 6 minutes on medium speed until smooth, adding a sprinkling of extra flour if necessary.
- Transfer the dough to an oiled bowl, cover with a damp kitchen towel, and allow to rise until doubled in size, about 1 hour. Add the remaining 1/2 cup olive oil to a rimmed sheet pan. Spread out the dough on the pan until it completely covers the surface of it. Make sure all of the dough is coated in oil, and spread the dough out with your fingers, making holes in the dough as you go (the dough will rise again, and fill in those holes).
- Allow the dough to rise again, for an hour. Preheat the oven to 425 degrees F. Bake for 25-30 minutes, until golden brown. Allow to cool.
- Slice up the focaccia and enjoy with all your toppings!
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- To make this recipe for fresh focaccia with three varieties of pesto, start by making the focaccia dough starter: First knead the Manitoba flour with 200 g water and 1 g brewer’s yeast until the dough is sticky. (Add more water if necessary.) Let the dough rest for at least 8 hours at room temperature.
- For the focaccia dough, knead the type “00” flour with 330 g of the starter and 1 liter of water, adding the water little by little. Once the dough is soft enough, knead it again briefly and let it rest for 5 minutes. Repeat these steps two more times and add 15 g salt at the end. Roll out the dough on two or more large plates. Prepare an emulsion with oil and water in equal parts, salt it and use it to grease the dough you’ve already rolled out. Let it rest for 2 hours at room temperature or inside the oven turned off. Bake at 445°F (230°C) for about 15 minutes.
- For the 3 pesto varieties: Celery almond pesto Finely blend 200 g celery with 80 g almonds. Add 120 g olive oil and adjust salt and pepper to taste.
- Tomato and pine nut pesto Finely mince the tomatoes and blend with the toasted pine nuts, 120 g olive oil, salt, pepper and about 10 torn fresh basil leaves. Mix gently with care.
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