Recipes and Cooking Focaccia 4.8 (4) If you don't have a bread stone, shape the dough in a circle on a greased, unheated baking sheet. Serve the round bread on its own or with soups and salads. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 30 mins Rise Time: 90 mins Bake Time: 15 mins Total Time: 2 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 4 - 4 ¼ cup all-purpose flour ½ 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 teaspoon salt 1 tablespoon olive oil Coarse salt Directions 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. 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). 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.) 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. 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. Herbed 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% ironExchanges: 2.00 starch Print Nutrition Facts (per serving) 151 Calories 1g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 151 % Daily Value * Total Fat 1g 1% Sodium 583mg 25% Total Carbohydrate 29g 11% Total Sugars 1g Protein 4g Calcium 10.1mg 1% Iron 1.8mg 10% Potassium 43mg 1% Folate, total 16.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.