Type: Desserts and Baked Goods
This traditional Italian-style flatbread is easy to make
Prep Time: prep 15 mins, plus rising
Cooking Time: cook 40 mins
Serves: makes 6-8 servings
- 3 1 / 2 cups bread flour
- one 1 / 4 oz ( 7g) envelope instant yeast
- 1 tsp salt
- 1 1 / 4 cups tepid water, as needed
- 1 / 4 cup regular or extra virgin olive oil
- 3 tbsp extra virgin olive oil
- 1 / 2 -1 tbsp coarse sea salt
- Mix the flour, yeast, and salt in a large bowl. Make a well in the center and add the water and olive oil. Stir to make a soft dough, adding more water as needed. Knead for 8-10 minutes on a lightly floured work surface until smooth and elastic. Shape into a ball. Transfer to an oiled bowl, turn to coat with oil, and cover with plastic wrap. Let stand in a warm place about 11/2 hours, until doubled.
- Roll the dough out to a rectangle of about 10 × 16in (25 × 40cm). Brush 11/2 tbsp of the extra virgin olive oil over half of the dough. Brush water around the edges of the other half and fold the dough in half, to make a rectangle of about 10 × 8in (25 × 20cm). Transfer to a large baking sheet. Press the dough with your knuckles to dimple the surface. Cover the dough with plastic wrap and let stand for about 30-40 minutes, until puffy.
- Preheat the oven to 400°F (200°C). Drizzle the remaining 11/2 tbsp olive oil over the dough, letting it pool in the dimpled dough. Sprinkle with the sea salt. Bake for 30-35 minutes, or until risen and golden.
- Slide the focaccia onto a wire rack and let cool. Serve the bread the day it is baked, either warm or cooled, cut into chunks.
- prep 15 mins, plus rising; cook 40 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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