Saturday, October 13, 2012

Italian Bread Focaccia Dough (La festa del pane italiano Focaccia)

Focaccia Bread, pronounced as "FOKATCHA".  It is an Italian light flat-bread, made from a soft and sticky dough enriched with good and strong olive oil. Traditionally, the oil is sprinkled over the dough before baking and in generous quantities.


2 Cups all-purpose Flour 
3 TBS olive oil 
1 TBS sugar 
7 gr dried yeast 
1 Teaspoon Salt
Some warm water enough to form a wet and sticky dough 


1- I used a mixer with a bread hook to make this bread.  Combine the flour, salt and yeast and knead everything together,  adding gradually water.

2- Knead for at least 5 minutes, then add sugar and oil and keep kneading for another 10 minutes.

3- Adjust the dough's consistency with additional water as needed. 
The dough should be wet and sticky.

4- Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise For 1 Hour , at room temperature, until it's nearly doubled in bulk.

5- After it rise Put some Olive oil in your Hand & Gently deflate the dough and you can feel how the dough can be easily stretched, and becomes elastic and smooth.

6- Preheat the oven to 395 F

7- Shape the dough into a ball and slap it onto a greased baking sheet, then roll it out (or push it out with your hands) into a rectangle.  Dip your fingers into olive oil and press into the dough to make deep dents all over the top.

8- choose any topping and dot it into your dough, let rise for some other 15 min  &  bake for about 20 to 30 minutes.

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