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 think...sexy dough.
I make this thicker than what is traditional, 'cuz I like it fluffy and soft.
Adapted slightly from the original.
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.