Focaccia Genovese Dough
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Focaccia Genovese Dough
  Bread    Italian  
Last updated 6/12/2012 1:28:48 AM. Recipe ID 64337. Report a problem with this recipe.
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    * 5 cups unbleached bread flour
    * 2 teaspoons salt or 4 teaspoons kosher salt
    * 2 teaspoons instant yeast
    * 21/8 cups cold water
    * 1/8 cup olive oil plus 2 tablespoons for the pan, divided


   1. In a 4-quart bowl (or the bowl of an electric mixer), combine flour, salt, yeast 
and water.
   2. With a large metal spoon, stir together until all the flour is absorbed. If you 
are mixing by hand, repeatedly dip one of your hands or the spoon in cold water and use 
it, much like a dough hook, to work the dough vigorously into a smooth mass while 
rotating the bowl in a circular motion with the other hand.
   3. When the dough sets up, wash and dry your hands and let the dough rest for 5 
minutes. Then add  cup olive oil and dip your hand or spoon again in water and 
continue to work the dough for another 5 minutes until it is smooth and stretchy. The 
dough should be very sticky, but it should also have some texture and structure. Even 
if mixed with the wet hands method, it should still pass the windowpane test. (Snip off 
a small piece of dough and gently stretch it until it forms a paper-thin, translucent 
   4. If the dough seems like a batter and does not have enough structure, work in some 
more flour.
   5. Transfer the dough to an oiled bowl, turn it to coat the dough with the oil, 
cover it with plastic wrap and refrigerate overnight. The next day, the dough should 
have nearly doubled in size. If not, allow it to sit at room temperature for about 2 
hours or until it doubles in size.
   6. Line a 12-by-17-inch sheet pan (technically called a "half sheet pan" as a 24-by-
17-inch or full sheet pan will only fit in a commercial oven) with either baking 
parchment or a silicon baking pad (Silpat).
   7. Drizzle about 2 tablespoons of olive oil on the parchment or pad and spread it 
over the surface. Using a plastic bowl scraper dipped in water, gently transfer the 
dough from the bowl to the pan, taking care to de-gas the dough as little as possible.
   8. Drizzle the remaining  cup olive oil on the surface of the dough.
   9. Using only your fingertips, press down on the dough, creating dimples and pockets 
all over the surface for the oil to fill. Do not press the dough outward toward the 
edges of the pan; instead simply press downward at only a slight angle toward the 
edges. When the dough fills the pan a little more than half full and springs back 
toward the center, stop pressing and let the dough relax at room temperature for about 
15 minutes.
  10. Repeat the dimpling process, beginning at the center and gradually working out 
toward the edges of the pan. This time the dough will nearly fill the pan. Again let 
the dough relax at room temperature for about 15 minutes.
  11. Repeat the dimpling. This time the dough should fill the pan. Let the dough rise 
for approximately 2 to 3 hours at room temperature or until it fills the pan.
  12. Your dough is now ready for topping and baking.

Tips, Notes, and Variations

    * Makes enough dough for 1 (12-by-17-inch) half sheet pan.
    * This bread spends more time in the pizza oven than most crusts, 30 to 40 minutes, 
so it requires special toppings that can take the heat:
          o Caramelized Sweet and Sour Onion Marmalade
          o paper thin slices of potatoes and onions, seasoned with rosemary
          o Marinara Sauce
          o Pesto Sauce
          o roasted peppers and olives
          o Genoa style: just sprinkle with salt

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Recipe ID 64337 (Nov 18, 2007)

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