Italian Focaccia Bread Liguruian Focaccia Recipes

Steps:

• Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
• Mix dry ingredients on low speed for about two minutes.
• Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
• After two minutes increase your mixers speed to medium for another six minutes.
• Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
• Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
• After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
• Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
• Poke the surface of the dough with your finger creating little craters.
• Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
• Let dough rest and rise for twenty minutes.
• Turn oven up to 400 degrees.
• Bake bread for about twenty minutes.
• You can test for doneness by measuring the internal temperature.
• Once it reaches about 190 degrees it is done.

Steps:

• Grease a 10-15 inch jelly-roll pan generously with olive oil.
• Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.
• Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.
• Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.
• Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.
• Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.
• About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425°.
• Use your index finger to dimple the dough at 1 ½ inch intervals; drizzle with the olive oil and sprinkle with the salt.
• Bake the foccacia until it is deep golden in color, about 30 minutes.
• Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.
• Slide the focaccia from the pan onto a rack to cool.
• Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.