Forking Delicious Focaccia Bread Recipe

 

Focaccia with Artichokes, Zucchini, Peppers, Onion, Garlic, Goat Cheese and Fresh Marjoram

Focaccia is similar to pizza but you are suppose to taste the olive oil in the crust. Focaccia also differs because when the dough is stretched out they are allow to rise again unlike pizzas that go in the oven after stretching. Real Neapolitan Pizzas do not contain olive oil in the crust because it will burn under the high temperature of a pizza oven. Very traditional Focaccia Breads are very scant with toppings and often only contain an herb and salt. Focaccia is easy to prepare in a home oven. Top it however you like! This recipe will make TWO Focaccia Breads that are about 8 x 12 inches each and will serve about 8 each or 16 servings all together.

Ingredients for about 16 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz.)

1 1/2 Tablespoon sugar

1 1/2 cup water (100-110 degrees F )

3 cups bread flour

1/4 (scant) cup extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour (knead in what you need and the rest is for the dough ball to sit in)

1 teaspoon extra virgin olive oil – for the pan

2 teaspoon semolina flour (or substitute corn meal) – for the pan

2 big pinches semolina flour – for the top of dough for when you are spreading it out

Toppings of your choice

Directions

In a large mixing bowl add the yeast, sugar and water. Mix and cover with plastic wrap and leave in a warm place for a half an hour till it gets foamy.

When it’s foamy add 3 cups flour and hand mix. Mix in the oil and salt. Dough will be too wet. Now add the remaining cup and knead in the flour till the dough feels smooth and together. Make it into a dough ball and have it sit in the flour. Cover the bowl with plastic wrap and leave in a warm place for about an hour.

After an hour it should have doubled and punch it down and make it into a ball again. Cover it with plastic wrap and leave it in a warm place for an hour again.

Take your time and when your ready get out two pans and sprinkle each with about a 1/2 teaspoon of olive oil and sprinkle each pan with about a teaspoon of semolina flour.

Spread out the dough and leave it covered with plastic wrap for about an hour till it rises again.

Set your oven to 450 degrees F

OK here you need to decide what kind of topping you want.

what ever topping you pick you need to in-dent  the dough with your fingers or a tool handle all over the surface and sprinkle with extra virgin olive oil. Add a fresh herb of your choice (either now or 5 minutes before the end of cooking and finish with sea salt.

For the Focaccia I made in the picture I added small pieces of artichokes, zucchini, peppers, onions, garlic, goat cheese and fresh marjoram and finished with salt and pepper. The delicate marjoram I added at the end. I also gave mine an extra drizzle of olive oil for flavor and also to prevent my vegetables from burning.

It really came out FORKING DELICIOUS!

Focaccia

The Forking Truth

 

 

 

 

 

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