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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Focaccia

Makes: 12 servings
Prep 30 mins Rise 1 hr 30 mins Bake 475°F 15 mins Stand  Overnight
Focaccia
Ingredients
  • 4 - 4 1/4  cups  all-purpose flour
  • 1/2  cup  water (105 degree F to 115 degree F )
  • 1  teaspoon  active dry yeast
  • 1  cup  warm water (105 degree F to 115 degree F)
  • 2  teaspoons  salt
  • 1  tablespoon  olive oil
  •  Coarse salt
Directions

1. For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2. Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3. Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4. Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5. Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

From the Test KitchenHerbed Focaccia:
  • Prepare as above, except add 2 teaspoons snipped fresh rosemary with the warm water, salt, and flour in step 2.
  • Nutrition Facts per serving: 151 calories, 1 g total fat (0 g sat. fat)
  • Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 10% iron
  • Exchanges: 2.00 starch
Nutrition Facts (Focaccia)
  • Servings Per Recipe 12,
  • cal. (kcal) 151,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 29,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 0,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 583,
  • Potassium (mg) 43,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Starch () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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