Basic focaccia (ultimate)
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Basic focaccia (ultimate)
  Bread    Basics  
Last updated 6/12/2012 1:07:19 AM. Recipe ID 33235. Report a problem with this recipe.
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      Title: Basic focaccia (ultimate)
 Categories: Bread
      Yield: 4 Servings
 
  2 1/4 ts Active dry yeast
      3 c  Bread flour
    1/2 ts Salt
    1/2 ts Sugar
      1 c  Water; plus
      2 tb Water
      1 tb Olive oil

MMMMM-------------------BASIC FOCACCIA TOPPING------------------------
      2 tb Extra virgin olive oil
      2 ts Coarse salt
           Freshly ground black pepper
 
  Machine Procedure (For a 2-cup capacity bread machine): All
  ingredients must be at room temperature, unless otherwise noted. Add
  ingredients, except toppings, in the order specified in your bread
  machine owner's manual. Set bread machine on dough/manual setting. At
  the end of the program, press clear/stop. To punch dough down, press
  start and let knead for 60 seconds. Press clear/stop again. Remove
  dough and let rest 5 minutes before hand-shaping.
  
  If your bread machine does not have a dough/manual setting, follow
  normal bread making procedure, but let dough knead only once. At the
  end of the kneading cycle, press clear/stop. Let dough rise for 60
  minutes, checking after the first 30 minutes to make sure dough does
  not overrise and touch lid. Press start and let machine run for 60
  seconds to punch dough down. Press clear/stop again. Remove dough and
  let rest 5 minutes before hand-shaping.
  
  Hand-Shaping Technique: Sprinkle hands with flour. With fingertips,
  spread dough evenly into a 13- X 9- X 1-inch lightly oiled baking
  pan. Cover with a clean kitchen cloth. Let rise until doubled in
  height, about 30 to 60 minutes.
  
  Preheat oven to 400F. Make light indentations with your fingertips in
  the surface of the risen dough. Brush with extra-virgin olive oil and
  sprinkle with coarse salt and black pepper. Bake on bottom rack of
  oven for approximately 30 to 35 minutes, or until golden brown. Let
  cool in pan. Cut into twelve equal pieces and serve at room
  temperature.
  
  Recipe from The Ultimate Bread Machine Cookbook by Tom Lacalamita.
  




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Recipe ID 33235 (Apr 03, 2005)

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