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Olive Focaccia
Nb persons: 0
Yield: Servings
Preparation time:
Total time:
Source:
1 T | Active Yeast |
4 1/2 cup | Unbleached All Purpose Flour |
1 1/4 t | Salt |
1 cup | Water,Warm, 120F |
1 cup | Milk,Warm, 120f |
1/4 cup | Olive Oil |
1 cup | Black Olives, Chopped |
[Note: Source: Bread for all Seasons]
In a large bowl with a whisk or in the work bowl or a heavy-duty
electric mixer fitted with the paddle attachment, combine the yeast, 2
cups of the flour, and the salt. Add the hot water, hot milk, and 1/4
cup oil. Beat until well combined, about 2 min. Mix in the olives.
Add the remaining flour, 1/2 cup at a time, until a soft dough is
formed that just clears the sides of the bowl, switching to a wooden
spoon as necessary if making by hand. The dough will be sticky soft
and oily. Scrape down the sides of the bowl, drizzle the sides of the
bowl with a bit more olive oil, and cover loosely with plastic wrap.
Let rise at room temperature until doubled in volume, about 1 hr.
With the heel of your hand or a plastic dough scraper, scrape the
dough out onto an olive oil-greased, parchment-lined 11x17 inch baking
sheet. Spread and gently pull the dough, flattening it to fit the
entire baking sheet. Let rest, uncovered, at room temperature 15 min.
Meanwhile, preheat the oven to 400F, with a baking stone on the center
rack, if desired.
Place the sheet directly on the hot stone, if using, or on the lowest
oven rack and bake for 15 min. Reduce the oven thermostat to 350F and
continue to bake until golden and the bread springs back when pressed
gently, an addtional 20 min. Let cool in the pan 5 min, then, using a
spatula, loosen the sides and slip the bread out carefully onto a clean
rack to cool to room temperature.
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