{"id":11656,"date":"2016-09-24T13:58:02","date_gmt":"2016-09-24T18:58:02","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=11656"},"modified":"2016-09-25T12:47:32","modified_gmt":"2016-09-25T17:47:32","slug":"focaccia","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/focaccia\/","title":{"rendered":"Focaccia"},"content":{"rendered":"<p>Based on Carol Field&#8217;s <em>Focaccia from Genoa<\/em>, in <a href=\"http:\/\/www.worldcat.org\/oclc\/30111464\">Focaccia, simple breads from the Italian oven<\/a><\/p>\n<p>Sponge:<\/p>\n<ul>\n<li>2 1\/2 teaspoons (scant tablespoon, or one pack) active dry yeast<\/li>\n<li>2\/3 cup warm water (105\u00b0 to 115\u00b0 F &#8211; should feel just barely warm)<\/li>\n<li>1 cup unbleached all purpose flour<\/li>\n<\/ul>\n<p>Pour the water into a mixing bowl, or the bowl of your stand mixer. Sprinkle in the yeast, then add the flour and mix with a rubber spatula until smooth. Cover the bowl and let rise for at least 30 minutes and up to 2 hours until bubbly and puffy.<\/p>\n<p>Dough:<\/p>\n<ul>\n<li>all of the sponge<\/li>\n<li>1\/2 cup room temperature water<\/li>\n<li>1\/3 cup white wine &#8211; also room temp<\/li>\n<li>1\/3 cup olive oil<\/li>\n<li>2 3\/4 &#8211; 3 cups unbleached flour<\/li>\n<li>2 teaspoons table salt<\/li>\n<\/ul>\n<p>Pour the water, wine, and olive oil into the bowl with the sponge. Add 2 1\/2 cups of the flour, and the salt. Mix with a wooden spoon or with the flat beater of the stand mixer until you have a soft dough that pulls away from the sides of the bowl, adding the additional flour as necessary. If you are using a stand mixer, increase the speed to medium, and beat\/knead for 3 minutes. If you are making the dough by hand, turn it out onto a floured surface and knead for 6-8 minutes adding just enough flour to keep the dough from sticking. For both methods, form the dough into a smooth ball in the bowl, cover, ad let rise for about 1 hour, until doubled. The dough can also be refrigerated at this point for several hours, and up to overnight.<\/p>\n<p>Pour about a tablespoon of olive oil into a 10 x 15 1\/2 in. baking pan and dump the risen dough out into the pan. Turn it over to coat it with oil, and start stretching &amp; pushing the dough to the sides of the pan. Let rest for about 15 minutes &#8211; 30 if refrigerated &#8211; and then continue stretching and dimple the dough with your fingertips. Add baked on toppings at this point &#8211; up to another tablespoon of olive oil plus vegetables. etc. Let the dough rise a total of 45 minutes altogether.<\/p>\n<p>About 30 minutes before the end of the rising time, heat the oven to 425\u00b0. When the dough is risen, place it in the oven and spray the top of the dough and bottom &amp; sides of the oven with water from a mister. Close the oven and reduce the heat to 400\u00b0. Spray with water twice more during the first 10 minutes of baking. Bake 25 &#8211; 30 minutes total, until golden brown. Serve warm or room temperature.<\/p>\n<p>Baked on Topping:<\/p>\n<ul>\n<li>About 2 TBLS olive oil, and about 1\/2 TBLS flakey salt<\/li>\n<\/ul>\n<p>Along with the olive oil, add:<\/p>\n<ul>\n<li>Potatoes, about 8oz., parboiled &amp; sliced thin<\/li>\n<li>Chopped fresh rosemary, with or without the above potatoes<\/li>\n<li>Roasted peppers, thinly sliced<\/li>\n<li>Roasted winter squash, also thinly sliced<\/li>\n<\/ul>\n<p>Add after baking:<\/p>\n<p>Spread on a layer of softened goat cheese, or ricotta, or cream cheese &#8211; or a mix! And spread on: Diced sun dried tomatoes, pesto, caramelized onions &#8230;. your ideas here!<\/p>\n<p><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2016\/09\/halfhalffocaccia.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-11662 size-large\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2016\/09\/halfhalffocaccia-488x650.jpg\" alt=\"halfhalffocaccia\" width=\"488\" height=\"650\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2016\/09\/halfhalffocaccia.jpg 488w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2016\/09\/halfhalffocaccia-338x450.jpg 338w\" sizes=\"auto, (max-width: 488px) 100vw, 488px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Based on Carol Field&#8217;s Focaccia from Genoa, in Focaccia, simple breads from the Italian oven Sponge: 2 1\/2 teaspoons (scant tablespoon, or one pack) active dry yeast 2\/3 cup warm water (105\u00b0 to 115\u00b0 F &#8211; should feel just barely warm) 1 cup unbleached all purpose flour Pour the water into a mixing bowl, or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11656","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=11656"}],"version-history":[{"count":6,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11656\/revisions"}],"predecessor-version":[{"id":11665,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/11656\/revisions\/11665"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=11656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}