SPONGE:
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1 teaspoon active dry yeast |
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1/2 cup warm water (105 degrees
to 115 degrees) |
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3/4 cup unbleached all-purpose
flour |
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DOUGH:
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1 teaspoon active dry yeast |
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1 cup warm water (105 degrees
to 115 degrees) |
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3 tablespoons extra virgin olive
oil |
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Sponge (above) |
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3-1/4 cups unbleached all-purpose
flour |
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2 teaspoons sea salt |
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TOPPING:
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2 tablespoons extra virgin olive
oil |
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1 to 1-1/4 teaspoons
coarse sea salt |
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Janet Fletcher, The San Francisco
Chronicle, from "Focaccia: Simple Breads from the Italian
Oven," by Carol Field (Chronicle Books)
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The sponge: Sprinkle the yeast
over the water in a large mixing bowl, whisk it in, and let stand
until creamy, about 10 minutes. Stir in the flour. Cover tightly
with plastic wrap and let rise until very bubbly and doubled in
bulk, about 45 minutes.
The dough: Sprinkle the yeast over the water in a small bowl,
whisk it in, and let stand until creamy, about 5 to 10 minutes.
Using a wooden spoon, stir the yeast mixture and olive oil into
the sponge and mix well. Whisk in 1 cup of the flour; stir in the
salt and remaining flour, 2 cups at a time, and mix until the dough
is well blended. Knead on a lightly floured surface until soft and
velvety, about 8 to 10 minutes.
First rise: Place the dough in a lightly oiled container,
cover it tightly with plastic wrap, and let rise until doubled,
about 1 1/4 hours.
Shaping and second rise: The dough will be soft, delicate
and full of air bubbles. Flatten it on an oiled 11 x 17-inch baking
pan and press it out with oiled or wet hands. Because the dough
will be sticky and may not cover the bottom of the pan, cover it
with a towel and let it relax for 10 minutes, then stretch it again
until it reaches the edges. Cover with a towel and let rise for
45 minutes to 1 hour, or until the dough is full of air bubbles.
Just before baking, dimple the dough vigorously with your knuckles
or your fingertips, leaving visible indentations. Drizzle olive
oil over the dough, being sure some of the oil pools in the little
holes you have made. Sprinkle with coarse sea salt.
Baking: If you have one, place a baking stone in the oven.
At least 30 minutes before you plan to bake, preheat the oven to
425°F. Place the focaccia pan directly on the stone and spray
the oven walls and floor with cold water from a spritzer bottle
3 times during the first 10 minutes of baking. Bake until the crust
is crisp and the top is golden, about 20 to 25 minutes. You may
remove the focaccia from the pan and bake it directly on the baking
stone for the last 10 minutes.
Remove from the pan immediately and place on a rack. Serve warm
or at room temperature.
Serves 10 to 12.
Nutritional Information:
PER SERVING: 210 calories, 5 g protein, 32 g carbohydrate, 7 g fat
(1 g saturated), 0 mg cholesterol, 535 mg sodium, 1 g fiber.
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Recipes