From: Don Armstrong <don@donarmstrong.com>
Date: Mon, 2 Aug 2021 22:55:48 +0000 (-0700)
Subject: Add focaccia bread recipe
X-Git-Url: https://git.donarmstrong.com/?a=commitdiff_plain;h=3680b5e794d5aaf7cab36c5ce723bbc11a1fb076;p=recipes.git

Add focaccia bread recipe
---

diff --git a/recipes/focaccia.mdwn b/recipes/focaccia.mdwn
new file mode 100644
index 0000000..86b710d
--- /dev/null
+++ b/recipes/focaccia.mdwn
@@ -0,0 +1,60 @@
+[[!meta title="Focaccia"]]
+
+dddd cal/recipe
+
+## Ingredients
+
++ 1 3/4 cups warm water
++ 1 package active dry yeast (tbsp)
++ 1 tablespoon sugar
++ 5 cups all-purpose flour, plus additional for kneading
++ 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
++ 1 cup extra-virgin olive oil, divided
+
+## Directions
+
++ 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.
+ 
+
+## Note
+
+[[!tag bread focaccia]]