Basic Focaccia Dough

INGREDIENTS

INSTRUCTIONS

From: albersa@aztec.asu.edu (ANN ALBERS)  Date: 31 May 1995 05:20:19
-0600 Here's a yummy focaccia recipe from  my local paper. It's lighter
in texture, and less flat than some  recipes, but tasty nonetheless:
For the sponge: Sprinkle yeast over warm water in a large mixing bowl.
Whisk it in and let stand until creamy, about 10 minutes. Stir in
flour. Cover tightly with plastic wrap and let stand until bubbly and
doubled in volume, about 45 minutes.  For the dough, sprinkle yeast
over warm water. Let stand until creamy,  about 5-10 minutes. With a
wooden spoon, stir the yeast mixture and  the olive oil into the sponge
and mix well. Stir in 1 c of the flour  and the salt.  Stir in enough
remaining flour to produce a soft  dough. Knead on a lightly floured
board until soft and smooth, about  6-8 minutes.  Place dough in a
lighly oiled bowl, cover with plastic wrap and let  rise until doubled
1 to 1 14/ hrs or overnight in the fridge.  Divide dough in half and
press into two lightly oiled 9" round cake  pans. If dough shrinks from
the sides, let rest a few minutes then  stretch it again. Cover with a
towel and let rise in a warm place for  45 minutes or until dough is
full of air bubbles. Just before baking,  press your fingertips deep
into the dough all over the surface to  dimple the loaf. Drizzle with
olive oil and sprinkle with sea salt.  Bake at 425 deg. for 20-25
minutes until top is golden.  Remove from  pan and cool on a wire rack.
REC.FOOD.RECIPES ARCHIVES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 554.2mg
Potassium: 105.4mg
Carbohydrates: 52.1g
Fiber: 2g
Sugar: <1g
Protein: 7.8g