FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM
Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well.
Provided by Andi Longmeadow Farm
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
- If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
- Switch to the dough hook and mix on medium low for another 3 minutes.
- Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
- Put dough on board or counter dusted with a bit of flour.
- Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
- Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
- Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
- Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
- Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
- Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
- Brush last tablespoon of oil, add toppings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
SHAWN BOWMAN
[email protected]Overall, I thought this focaccia recipe was pretty good. It was easy to make and the flavor was good. However, I think it could have been better if I had used a different type of flour.
Mayaka anthony
[email protected]This focaccia was a bit too salty for my taste. I think I might have added too much salt to the dough.
Paulina Ndilly
[email protected]I made this focaccia for my family and they loved it! It was so easy to make and it turned out so delicious. I will definitely be making this again.
Alfred Thompson
[email protected]This recipe is great! I've made it several times and it always turns out perfectly. I love the flavor of the sourdough starter and the honey. I also like to add some chopped olives or sun-dried tomatoes to the dough.
Litzy Andrade
[email protected]I followed the recipe exactly, but my focaccia didn't turn out as well as I had hoped. The crust was too hard and the interior was a bit dry. I'm not sure what I did wrong.
Natasa Novakovic
[email protected]This focaccia was a bit too dense for my taste. I think I might have over-kneaded the dough. However, the flavor was still good.
Ayesha Durrani
[email protected]I'm not a huge fan of focaccia, but I decided to give this recipe a try. I'm so glad I did! The bread was absolutely delicious. It had a perfect crust and a moist, flavorful interior. I will definitely be making this again.
Karabo Hollyboy
[email protected]This focaccia was delicious! I made it for a party and it was a huge hit. Everyone raved about how light and airy it was. I will definitely be making this again.
Nathasha Casper
[email protected]I've tried many focaccia recipes over the years, but this one is by far the best. The dough was so easy to work with, and the flavor was incredible. I loved the combination of the tangy sourdough starter with the sweet honey. I will definitely be mak
SHAHID ABDUL LATIF ABID
[email protected]This focaccia recipe is a keeper! The bread turned out perfectly golden and fluffy, with a crispy crust and a moist, flavorful interior. I added some rosemary and sea salt to the top, which gave it an extra burst of flavor. Will definitely be making