Foolprooffocaccia Recipes

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

Steps:

• FOR THE DOUGH:.
• Boil potato in water and simmer until tender (about 25 minutes).
• Drain potato well and cool.
• Grate potato through large holes on box grater, fine disk on ricer or food processor.
• Reserve 1-1/3 cups lightly packed potato.
• Meanwhile, In food processor mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
• Cover tightly with plastic wrap and set aside in a warm place, until bubbly (about 20 minutes).
• Add remaining dough ingredients (including the remaining 3 cups flour), including reserved potato.
• Process dough for about 40 seconds until it's smooth and elastic.
• Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap.
• let rise in warm area until dough is puffy and doubled in volume (about an hour).
• With wet hands (to prevent sticking) press dough flat into oiled or sprayed with Pam 15 1/2 by 10 1/2 jelly roll pan (I sprinkle a little flour on top of dough and gently pat it into shape. I don't make it quite as large, since I like it really thick).
• Cover dough with lightly greased plastic wrap (dough will stick otherwise) and let rise in warm area, about 45 minutes to an hour, until dough is puffy and doubled.
• Preheat oven to 425°F.
• Adjust oven rack to lower middle position.
• With two wet fingers, dimple risen dough at regular intervals.
• TOPPING:.
• Drizzle dough with oil, and sprinkle evenly with the rosemary, salt, landing some in pools of oil.
• Bake until focaccia bottom is golden and crisp, 23-25 minutes.
• Yields: one 15 1/2 by 10 1/2 inch rectangle or 2 8 inch rounds.
• *Note: focaccia can be kept on counter for several hours and reheated just before serving.
• Or, wrap cooled focaccia in plastic wrap, and then foil and freeze for up to 1 month (unwrap and defrost in 325°F oven until soft, about 15 minutes).
• •VARIATIONS:.
• Parmesan Focaccia: substitute 2/3 cup grated Parmesan cheese for the rosemary and coarse sea salt.
• Focaccia with Black Olives and Thyme: substitute 1 teaspoon fresh thyme leave and 24 pitted large black olives (one per oil-filled dimple) for rosemary.

Steps:

• Grind chocolate chips in a food processor or blender, using short pulses.
• Add boiling water and blend to melt the chocolate.
• Add egg yolks, one at a time, blending well after each one is added.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form.
• Fold egg whites into chocolate mixture gently.
• Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry.
• Chill in refrigerator until set.