Wednesday, April 1, 2009
I made this delightfully easy bread to go with a nice, light Spring Minestrone, also from Moosewood. The result was two rounds of delightfully chewy focaccia. And the recipe could not have been easier - minimal kneading paired with relatively short rising and baking times. Definitely a recipe to turn to over and over again, and very adaptable to different toppings. Next time, I want to try making sandwiches with the leftovers.
from the Moosewood Restaurant Daily Special
makes 2 9-inch rounds, or one large flatbread
1 1/4 cups warm water
3 cups all-purpose white flour
scant 1/2 tsp dry yeast
1/2 tsp salt
1/2 tsp sugar
1 tbsp olive oil
1 to 2 tsp olive oil
1 tbsp minced fresh rosemary
1/2 tsp coarse sea salt
Using a heavy-duty mixer or food processor (or a strong arm!) beat together all of the dough ingredients for about one minute. The dough will be very wet and sticky, but resist the urge to add more flour. When the dough has become elastic - you will notice a certain stringiness - scrape it into an oiled bowl. Cover the bowl with plastic wrap and set it aside in a draft-free area until doubled in volume, 2 to 3 hours depending on the temperature. The slower the rise, the more flavorful and chewy the focaccia will be.
When the dough has doubled, preheat the oven to 500 degrees.
Turn the dough onto a well-floured surface and make two rounds (or one large rectangle). To make the rounds, divide the dough into two equal parts. Flatten each piece of dough into an 8- to 9-inch round. Dip your fingers in flour and dimple the top of the dough. Brush on some good-quality olive oil and sprinkle with the rosemary, salt (and garlic or other herbs, if you like). Transfer the rounds to a baking sheet sprinkled with cornmeal and let rise for 10 to 15 minutes. Bake for 10 to 12 minutes, until lightly browned.
* This is best eaten the day it is made, but day-old focaccia can be revived by warming it in a hot oven for about 5 minutes. Enjoy!