Monday, February 8, 2010

Fluffly Focaccia ~

Some doughs are just downright sexy.  This is the thought that comes to mind when I make certain breads.  The dough is supple, warm, a luscious feel to it when handling.  I love this foccocia recipe ~ when it's mixed and kneaded, I dough. 

I make this thicker than what is traditional, 'cuz I like it fluffy and soft. 

Adapted slightly from the original.  

Focaccia ~

5 tsp. yeast
2 c. warm water
2 T. sugar
1 tsp. salt
1/2 c. oil, I use canola
1/4 c. olive oil
5 - 5 1/2 c. bread flour
  • Proof the yeast in 1 c. of the water and a pinch of sugar.  Let sit 15 minutes.
  • Pour the additional 1 c. water into a mixer or bowl depending if you use a mixer or are doing this by hand.
  • Add the sugar, salt, oil, olive oil to the water.  Mix a little until the sugar and salt are dissolved.
  • When the yeast is proofed, add it to the water.
  • To the wet ingredients, add three cups of water, stir and let sit for 15-20 minutes.
  • Add two cups of flour, one cup at time.  Use the extra 1/2 c. if necessary.  Keeping the dough supple and a little tacky makes for a tender result. 
  • Put into a oiled (olive oil) bowl and let rise until double. 
  • Divide dough and place into two oiled 10" cake pans, spreading out to the edges or close.  Half sheet pans lined with parchment if you don't have large cake pans.  
  • After 15 minutes, dimple the dough all over, continue to let rise until double.
  • Douse with olive oil, sprinkle on kosher salt or herbs of choice. 
  • Bake at 375 degrees for 30-40 minutes, depending on how brown you want your bread.

 Toodles ~


  1. I want to make it all over again. I like the round shape of yours...very pretty and delicate looking. It looks good as a sandwich, too!

  2. On step 5, where it says to add 3 cups of water, should that be flour?

    -Miss Tarin