| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Breads | 2 | Servings |
INGREDIENTS
| 1 | T | Active dry yeast |
| 1 | T | Dry malt |
| 3 | T | Instant nonfat dry milk |
| 1 | c | Hot water, 120f |
| 1 | c | Unbleached all purpose flour |
| 2 | T | Extra virgin olive oil |
| 2 | T | Butter |
| 1/4 | c | Finely chopped rosemary |
| 1/4 | c | Finely chopped sage |
| 2 | T | Finely minced garlic |
| 2 | T | Margarine |
| 1 | t | Salt |
| 1 1/2 | c | Unbleached all purpo flour |
| up to 2 | ||
| Sponge, above |
INSTRUCTIONS
This recipe is the result of my desire to recreate a focaccia that I had the pleasure of devourin at a restaurant near Berkeley California called SKATES. I hope you enjoy it as much as our family! To make sponge, sprinkle yeast, malt, dry milk, and 1 cup flour over water in a large bowl and beat with a whisk until smooth and creamy. Let rise at room temperature 30 minutes, loosely covered, until bubbly. Meanwhile, blend well the fllowing topping: To make dough, add margarine, salt, and and 1 cup flour to sponge. Whisk hard for about 3 minutes, or until smooth. Add flour 1/2 cup at a time until a soft sticky dough is formed. Turn the dough out on a lightly floured surface and knead until soft and smooth, about 8 minutes. Add a bit of flour if dough becomes too sticky. Form into a flattened ball, cover, and let rest for 30 minutes. Roll the dough out into a rough rectangle large enough to fill a good sized jelly roll pan of your choice. Brush a thin coating of the topping into the bottom of the jelly roll pan and place the dough on top, pressing the dough into the corners of the pan. If the dough resists, let it rest a few minutes until the gluten relaxes. Spread enough of the topping on the focaccia to evenly cover the surface of the focaccia. Do not glop it on, a thin coating is best. Use leftover topping on garlic bread! Let the dough rise, uncovered, until almost doubled. Dimple the surface of the focaccia with the tips of your fingers--you want to rough up the surface to hold the melted topping in place so it doesn't run off under the dough. This next step is crucial to bring out great flavor!: **Sprinkle the surface with coarse kosher salt--I like Diamond Crystal Brand, available in some kosher sections of the grocery store.** A variation of this would be to add anchovy paste to the rest of your topping. Be as imaginative as you would like with your topping! Bake in a preheated 400 degree oven for 25 to 30 minutes or until crisp and brown. Slice with a pizza slicer and serve immediately or let it cool on a rack, wrap it securely in plastic wrap and refrigerate. To reheat, just put into a 350 degree oven for about five minutes. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 8, 1998
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 820
Calories From Fat: 220
Total Fat: 25.1g
Cholesterol: 31mg
Sodium: 1319.4mg
Potassium: 343.4mg
Carbohydrates: 127.6g
Fiber: 6.5g
Sugar: 1.7g
Protein: 20.4g