Lo Focaccia

November 14, 2012

I had some extra semolina flour around, so I figured I’d whip up a focaccia, especially since I was looking for a light (i.e. not terribly dense) and somewhat oily loaf of bread to use for brunch one day. Some breads are tough to make and require a lot of work, focaccia is not that kind of bread. Here’s a list of my proportions:

  • 2 and 2/3 cups of AP Flour
  • 1 and 1/2 cup of Semolina Flour
  • 2 and 1/2 tsp of baking powder
  • 3 tablespoons of nonfat dry milk
  • 2 and 1/2 tsp of instant yeast
  • 1 and 1/4 tsp of iodized salt
  • 2 tbsp of good olive oil
  • 1 and 1/2 cup of warm water

You basically just mix everything together and knead it until it becomes smooth. If you have a mixer with a hook, it takes 2 minutes. I personally don’t have a mixer, but Cassie does; it is pink.

After covering the bowl and allowing it to rise for about 2 hours, it should double in size.

Oil a pan (I used a 9 inch by 13 inch pan), and lay the dough out from end to end.

Let it rise in the pan for 30 minutes, then poke some dimples into the dough and drizzle some more olive oil over the top. You could add some herbs like rosemary or maybe some garlic and sun dried tomatoes at this point. Whatever you want!

Bake this for about 25 minutes at 425 °F. It should be golden brown. If it isn’t, give it a few more minutes.

And there you have a nice loaf of focaccia!

I’d let it sit for a few minutes before you start eating it, but do whatever you want. It’s kind of difficult to resist.

So what did I need focaccia for?

Croque madame! (Coming soon!)

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