Basic focaccia dough
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Basic focaccia dough
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Last updated 6/12/2012 1:07:19 AM. Recipe ID 33236. Report a problem with this recipe.
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      Title: Basic focaccia dough
 Categories: Bread
      Yield: 12 Servings
 
MMMMM---------------------------SPONGE--------------------------------
      1 ts Active dry yeast
    1/2 c  Warm water; 105-110 degrees
    3/4 c  Unbleached; all purpose

MMMMM---------------------------DOUGH--------------------------------
           -flour
      1 ts Active dry yeast
      1 c  Warm water
      3 tb Extra virgin olive oil
  3 1/4 c  Unbleached all-purpose flour
      2 ts Sea salt

MMMMM--------------------------TOPPING-------------------------------
      2 tb Extra virgin olive oil
      1    -(up to)
  1 1/4 ts Coarse sea salt
 
  From: albersa@aztec.asu.edu (ANN ALBERS)
  
  Date: 31 May 1995 05:20:19 -0600 Here's a yummy focaccia recipe from
  my local paper. It's lighter in texture, and less flat than some
  recipes, but tasty nonetheless:
  
  For the sponge: Sprinkle yeast over warm water in a large mixing bowl.
  Whisk it in and let stand until creamy, about 10 minutes. Stir in
  flour. Cover tightly with plastic wrap and let stand until bubbly and
  doubled in volume, about 45 minutes.
  
  For the dough, sprinkle yeast over warm water. Let stand until creamy,
  about 5-10 minutes. With a wooden spoon, stir the yeast mixture and
  the olive oil into the sponge and mix well. Stir in 1 c of the flour
  and the salt.  Stir in enough remaining flour to produce a soft
  dough. Knead on a lightly floured board until soft and smooth, about
  6-8 minutes.
  
  Place dough in a lighly oiled bowl, cover with plastic wrap and let
  rise until doubled 1 to 1 14/ hrs or overnight in the fridge.
  
  Divide dough in half and press into two lightly oiled 9" round cake
  pans. If dough shrinks from the sides, let rest a few minutes then
  stretch it again. Cover with a towel and let rise in a warm place for
  45 minutes or until dough is full of air bubbles. Just before baking,
  press your fingertips deep into the dough all over the surface to
  dimple the loaf. Drizzle with olive oil and sprinkle with sea salt.
  
  Bake at 425 deg. for 20-25 minutes until top is golden.  Remove from
  pan and cool on a wire rack.
  
  REC.FOOD.RECIPES ARCHIVES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33236 (Apr 03, 2005)

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