Yield: 1 Servings
|3 cups||Warm water|
|1½ tablespoon||Dry yeast|
|1 \N||Pinches sugar|
|7 cups||All-purpose flour|
|¼ cup||Olive oil|
|1 tablespoon||Kosher salt|
Recipe by: Lori Andres First, make the sponge: Dissolve the yeast and sugar in the water with a few whisks. Add 3 cups of flour, beating until smooth.
Take additional 4 cups of flour and gently sprinkle this over the mixture, not yet mixing it in. This keeps the air from the sponge and allows it to grow. Let it sit, covered, until the sponge bubbles up around the flour.
After about an hour, add ¼ cup olive oil and 1 TBS Kosher salt."Kosher salt is the best but cut the amount in half if you are using regular salt." Mix until a soft, shaggy dough is achieved which starts to clear the side of the bowl. Knead it lightly until smooth and place in a greased bowl for an hour, covered, until it doubles in size. Gently deflate the dough and put on a cornmeal covered baking sheet, pushing it into a thick and uneven mass. "Dimple" the dough to catch the oil and toppings. Smear olive oil and desired toppings on the dough. Dimple once more with the fingertips and let the focaccia relax for a few minutes before sliding into a 400 degree oven.
Within 20-25 minutes, the golden focaccia is done.
MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 13, 1998