Italian Cuisine
Ingredients:
Ingredients:
- 1 tsp active dry
yeast.
- 1 ½ cups warm water.
- 3 ½ to 4 cups
unbleached all-purpose flour.
- 1 tsp salt.
- ¼ tsp sugar.
- 1 tbsp + extra for pan
extra virgin olive oil.
- Coarse Sea Salt.
Directions:
- Dissolve the yeast in
½ cup of the warm water in a mixing bowl, or the bowl of food processor or
stand mixer.
- Allow to stand for 5
minutes, then pour in the rest of the water.
- Mix in 3 ½ cups of the
flour along with the salt, sugar, and olive oil.
- If the dough seems to
wet and is really sticking to your hands, or does not wrap around the blade of
the food processor or the dough hook in a stand mixer, add just enough of the
remaining flour to obtain a smooth ball of dough.
- Transfer the dough to
a work surface and allow it to stand, covered with a kitchen towel, for 10
minutes.
- Oil a 12 to 14 inch
round pizza pan or nonstick, ovenproof skillet.
- Transfer the dough to
the pan or skillet and press it out with wet hands to the edges of the pan.
- Cover with a kitchen
towel and let rise for 2 hours.
- Preheat oven to 425
degrees.
- When ready to bake,
using your thumb, make impressions all over the surface of the dough.
- Brush the dough liberally
with olive oil and sprinkle with course sea salt.
- Bake the focaccia for
30 to 35 minutes, or until golden brown.
- Serve hot, cut into
wedges.