Focaccia

This traditional Italian-style flatbread is easy to make.

"The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008.

Focaccia

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    Ingredients

    3 1/2 cups bread flour 1/4 cup regular or extra virgin olive oil
    one 1/4 oz (7 g) envelope instant yeast 3 tbsp extra virgin olive oil
    1 tsp salt 1/2 -1 tbsp coarse sea salt
    1 1/4 cups tepid water, as needed

    directions

    Prep: 15 min Total: 60 min
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    • 1

      Mix the flour, yeast, and salt in a large bowl. Make a well in the center and add the water and olive oil. Stir to make a soft dough, adding more water as needed. Knead for 8-10 minutes on a lightly floured work surface until smooth and elastic. Shape into a ball. Transfer to an oiled bowl, turn to coat with oil, and cover with plastic wrap. Let stand in a warm place about 1 1/2 hours, until doubled.

    • 2

      Roll the dough out to a rectangle of about 10 × 16in (25 × 40cm). Brush 1 1/2 tbsp of the extra virgin olive oil over half of the dough. Brush water around the edges of the other half and fold the dough in half, to make a rectangle of about 10 × 8in (25 × 20cm). Transfer to a large baking sheet. Press the dough with your knuckles to dimple the surface. Cover the dough with plastic wrap and let stand for about 30–40 minutes, until puffy.

    • 3

      Preheat the oven to 400°F (200°C). Drizzle the remaining 1 1/2 tbsp olive oil over the dough, letting it pool in the dimpled dough. Sprinkle with the sea salt. Bake for 30–35 minutes, or until risen and golden.

    • 4

      Slide the focaccia onto a wire rack and let cool. Serve the bread the day it is baked, either warm or cooled, cut into chunks.

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