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1 recipe Basic
Focaccia dough, made through the first rise |
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3 tablespoons extra virgin olive
oil |
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3 garlic cloves, sliced extremely
thin |
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1 tablespoon chopped fresh rosemary
leaves |
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1 tablespoon chopped fresh sage
leaves |
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1-1/2 to 2 teaspoons
course 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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While the dough is rising, make the garlic
and herb topping: Warm the olive oil over low heat in a small saute
pan or heavy skillet, add the garlic, and saute for 2 to 3 minutes
without allowing it to change color. Swirl in the herbs and let
steep for a minute or two. Set aside to cool.
Shaping and second rise: Flatten the dough in an oiled 11 x 17-inch
baking pan and stretch and press it out with your hands to cover
as much of the bottom as possible. Because it is sticky and may
not cover the bottom of the pan, cover the dough with a towel and
let it relax for 10 minutes, then stretch it again until it reaches
the edges. Cover and let rise for 45 minutes to 1 hour, or until
it is full of air bubbles.
Baking: If you have one, place a baking stone in the oven; preheat
oven to 400°F. Just before baking, dimple the focaccia firmly
with your knuckles or fingertips. Brush or drizzle the topping over
the dough, encouraging it to settle in the little holes left by
your fingers. Sprinkle the sea salt over the surface.
Set the focaccia pan directly on the stone and spray the oven walls
and floor with cold water from a spritzer bottle 3 times in the
first 10 minutes. Bake until the focaccia is golden, 20 to 25 minutes.
Remove the focaccia from the pan and place on a rack.
Serve warm or at room temperature.
Serves 10 to 12.
Nutritional Information:
PER SERVING: 220 calories, 5 g protein, 32 g carbohydrate, 8 g fat
(1 g saturated), 0 mg cholesterol, 625 mg sodium, 1 g fiber.
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