Wednesday, December 4, 2013

Super Duper Easy, Salted Focaccia


I needed some bread to make sandwiches for the boys' lunches and really didn't want to run out to the store. So, I decided to make focaccia. It's my easy go-to. And you can even make sweet focaccia if you like. Here's a Rhubarb Focaccia that I've made...delish!

2 C warm water
1 T active dry yeast
1 T granulated honey
5 C flour, plus additional for kneading
1 T freshly ground sea salt, plus more for sprinkling
1/2 C extra-virgin olive oil

Combine the warm water, yeast and granulated honey in a small bowl. Let the yeast bloom for 10-15 minutes.

In a large mixing bowl, combine the flour, salt, and olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the olive oil. Turn the dough into the jelly roll pan and begin pressing it out to fit the size of the pan. Stretch the dough to fit the pan. Then press your fingers through the dough, making dimples all the way to the pan, all over the dough.

Put the dough in the warm place until it has doubled in size again, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Generously sprinkle the top of the focaccia with some sea salt and lightly drizzle a little more olive oil on top. Bake the dough until the top of the loaf is golden brown, about 30 to 35 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

For today's lunches, I sliced these in half, smothered them with marscarpone and placed slices of smoked salmon and fresh tomatoes on top. Can't wait till lunchtime!

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