Rustic Focaccia
There are few things as delicious as freshly baked bread. And the aroma...it is divine.
So before you attempt to make this recipe, prepare to have your kitchen invaded by all occupants of your house. And possibly neighbors. And if there are any relatives in the vicinity, they might show up too. Which means you should probably make sure you are wearing appropriate attire (at least throw some pants on for goodness sake). It also wouldn't hurt if you had some other munchies available for said guests. Because this isn't a fast recipe and everyone will likely be drooling.
And because I'm kind of bossy and this is my blog, I also recommend you have fresh mozzarella on hand. Probably 2 large balls. Sliced 1/4" thick. But do NOT serve it to your uninvited guests. It's for the inside of the focaccia when it's hot out of the oven. Trust me on this and add it to your grocery list.
Actually, you should probably consider making a double batch of bread. As long as you have enough large pans. For me a double batch will make two 12" round pans and one 8" round pan. That's just because I own those pans. But it depends how thick you like your bread.
Okay, enough chit chat. Let's make this fabulousness.
You will definitely need an apron for this...
Start by warming 1 1/2 cups water in a small container to about 110 degrees Fahrenheit. Stir in yeast and sugar and set aside.
If this doesn't become foamy on top the yeast is dead which means the bread won't rise. This will make everyone cry, so make sure you have good yeast!
In a large bowl, add bread flour and salt. Make a small well in the center and add the yeast mixture after it has proofed. Mix in by hand. Add remaining warm water until you have a mixture thicker than cake batter but thinner than pizza dough.
Now for the real fun.
If you have any pent up anger or stress, this is perfect. My sisters affectionately call it slapping the focaccia and make fun of me relentlessly. But hey, it was taught to me by the delightful Italian woman who showed me this recipe and it works. So who cares how un-elegant it looks.
Basically to slap the focaccia you use a flat hand and scoop up a small amount of dough. Then slap it down into the center of the dough. Hold on to the bowl FIRMLY while you do this.
Wash your hands. Cover the bowl with a clean towel and set in a warm place to rise.
After about an hour, when it has doubled in size, pour into greased aluminum pans and allow to rise for another half hour.
Preheat the oven and cut up some tomatoes.
Slice the mozzarella and try (emphasis on try) to keep everyone from eating it.
When the dough looks like the top of bubbly pancakes before you flip them, sprinkle on tomatoes, oregano and drizzle olive oil.
Bake.
When it is golden brown, remove it from the oven. Let it cool just enough so you don't burn your hands. Slice up one pan and set out for people to sample. Set the second pan out of reach so you have some to serve with dinner.
One of my favorite ways to eat it is to make a sandwich with the fresh mozzarella when it is hot out of the oven. Give it a try and let me know what you think.
So before you attempt to make this recipe, prepare to have your kitchen invaded by all occupants of your house. And possibly neighbors. And if there are any relatives in the vicinity, they might show up too. Which means you should probably make sure you are wearing appropriate attire (at least throw some pants on for goodness sake). It also wouldn't hurt if you had some other munchies available for said guests. Because this isn't a fast recipe and everyone will likely be drooling.
And because I'm kind of bossy and this is my blog, I also recommend you have fresh mozzarella on hand. Probably 2 large balls. Sliced 1/4" thick. But do NOT serve it to your uninvited guests. It's for the inside of the focaccia when it's hot out of the oven. Trust me on this and add it to your grocery list.
Actually, you should probably consider making a double batch of bread. As long as you have enough large pans. For me a double batch will make two 12" round pans and one 8" round pan. That's just because I own those pans. But it depends how thick you like your bread.
Okay, enough chit chat. Let's make this fabulousness.
You will definitely need an apron for this...
Start by warming 1 1/2 cups water in a small container to about 110 degrees Fahrenheit. Stir in yeast and sugar and set aside.
If this doesn't become foamy on top the yeast is dead which means the bread won't rise. This will make everyone cry, so make sure you have good yeast!
In a large bowl, add bread flour and salt. Make a small well in the center and add the yeast mixture after it has proofed. Mix in by hand. Add remaining warm water until you have a mixture thicker than cake batter but thinner than pizza dough.
Now for the real fun.
If you have any pent up anger or stress, this is perfect. My sisters affectionately call it slapping the focaccia and make fun of me relentlessly. But hey, it was taught to me by the delightful Italian woman who showed me this recipe and it works. So who cares how un-elegant it looks.
Basically to slap the focaccia you use a flat hand and scoop up a small amount of dough. Then slap it down into the center of the dough. Hold on to the bowl FIRMLY while you do this.
Wash your hands. Cover the bowl with a clean towel and set in a warm place to rise.
After about an hour, when it has doubled in size, pour into greased aluminum pans and allow to rise for another half hour.
Preheat the oven and cut up some tomatoes.
Slice the mozzarella and try (emphasis on try) to keep everyone from eating it.
When the dough looks like the top of bubbly pancakes before you flip them, sprinkle on tomatoes, oregano and drizzle olive oil.
Bake.
When it is golden brown, remove it from the oven. Let it cool just enough so you don't burn your hands. Slice up one pan and set out for people to sample. Set the second pan out of reach so you have some to serve with dinner.
One of my favorite ways to eat it is to make a sandwich with the fresh mozzarella when it is hot out of the oven. Give it a try and let me know what you think.
Rustic Focaccia
Ingredients
- 4 cups bread flour
- 2 1/4 cups lukewarm water
- 3 bags yeast
- 1 teaspoon sugar
- 1 tablespoon salt
- Halved cherry tomatoes
- Dried oregano
- 1/4 cup extra virgin olive oil
Instructions
- In small bowl combine 1.5 cup water with yeast and sugar, let stand for 5 minutes.
- In a large bowl, combine flour and salt.
- Add yeast mixture to flour and stir with hand. Add remaining water until you reach the consistency of thick cake batter. It should not be as firm as normal pizza dough.
- Mix/knead for 5 minutes to release the gluten from the flour.
- Let rise for 1 hour in warm area. After it doubles in size, transfer it to a greased 16 inch round aluminum pan. Let it rise for ~30 min.
- Preheat the oven to 450 F. Right before you put the dough in the oven, top with cherry tomatoes, sprinkle with oregano and drizzle olive oil over the top.
- Bake for 25-30 minutes until golden brown. Serve warm. Devour.
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