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Old 04-14-2011, 06:01 PM   #1
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Focaccia recipe TNT

Simonbaker here is my foccacia recipe. Its easy and messy
I've found the best way to handle the dough is to wet my hands with warm water and pet it inot the pan I use a 15x16 cookie sheet stret hing the dpigh to about 12 inches this makes a thinner foccacia, if you want it thicker like for a small sandwich put your dough into a smaller pan and let it rise and it will give a fatter piece for a sandwich. I like it thinner and more crispy and cut into small squares as in open faced sandwishes. When dough has risen the first time put on cookie sheet and dimple the dough with finger tips then lightly brush with evoo and sprinkle with kosher or finishing salt, do this again when foccacia comes out of the oven.

ingredients are 4 cups a/p flour 2 Tab. saltm 2 Tab. sugar, 2 pacls of yeast 2 cups lukewarm water 150 degrees 2 Tab EVOO Mix altogether til tacky then let rise for 2 hrs. coveredAfter 2 hrs. turn out onto lightly floured board and knead 10-12 times. Pur evoo onto cookie sheet and put dough on it.Try to spread dough to edges then top it with a piece of saran or plastic wrap you've sprayed with cooking spray let rise another hour then bake in a 375 oven foe 20-25 min til lightly golden. re-oil top and add more salt . Remember to put dimples in top of dough before putting in the oven.
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Old 04-14-2011, 06:09 PM   #2
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Originally Posted by kadesma View Post
Simonbaker here is my foccacia recipe. Its easy and messy
I've found the best way to handle the dough is to wet my hands with warm water and pet it inot the pan I use a 15x16 cookie sheet stret hing the dpigh to about 12 inches this makes a thinner foccacia, if you want it thicker like for a small sandwich put your dough into a smaller pan and let it rise and it will give a fatter piece for a sandwich. I like it thinner and more crispy and cut into small squares as in open faced sandwishes. When dough has risen the first time put on cookie sheet and dimple the dough with finger tips then lightly brush with evoo and sprinkle with kosher or finishing salt, do this again when foccacia comes out of the oven.

ingredients are 4 cups a/p flour 2 Tab. saltm 2 Tab. sugar, 2 pacls of yeast 2 cups lukewarm water 150 degrees 2 Tab EVOO Mix altogether til tacky then let rise for 2 hrs. coveredAfter 2 hrs. turn out onto lightly floured board and knead 10-12 times. Pur evoo onto cookie sheet and put dough on it.Try to spread dough to edges then top it with a piece of saran or plastic wrap you've sprayed with cooking spray let rise another hour then bake in a 375 oven foe 20-25 min til lightly golden. re-oil top and add more salt . Remember to put dimples in top of dough before putting in the oven.
kadesma
Thank you for the recipie. What is EVOO? How many ounces are the yeast packets?
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Old 04-14-2011, 06:19 PM   #3
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Thank you for the recipie. What is EVOO? How many ounces are the yeast packets?
Evoo is extra virgin olive oil and the packets art 2-1/4 teaspoons each. kadesma
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Old 04-14-2011, 08:14 PM   #4
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Evoo is extra virgin olive oil and the packets art 2-1/4 teaspoons each. kadesma
Thank you for the clarification. We buy yeast in bulk at our cafe. We make bread & rolls but make everything in larger quanities. I will try the focassia out & let you know. Thanks again!
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Old 04-14-2011, 08:16 PM   #5
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Thank you for the clarification. We buy yeast in bulk at our cafe. We make bread & rolls but make everything in larger quanities. I will try the focassia out & let you know. Thanks again!
You're very welcome. Hope it works for you.
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Old 04-16-2011, 03:50 AM   #6
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Good recipe Kad, if you are adventurous put your dough in a deep sided tray before the last rise when risen but still below the edge, dimple and pour on evoo to a depth of about 1/8 of an inch then bake as usual.
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Old 04-16-2011, 11:03 AM   #7
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Good recipe Kad, if you are adventurous put your dough in a deep sided tray before the last rise when risen but still below the edge, dimple and pour on evoo to a depth of about 1/8 of an inch then bake as usual.
I do that too, just use the cookie sheet to bake in I like a thin foccacia the evoo and salt are all part of the taste for us. Makes my mouth water just thinking of it. It's nice to have someone that makes it like I do and gives the tip as you did for others to use when they bake this bread. I just made one for my physical theraipist and they loved it. Makes you feel like you've just done a great thing.
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Old 04-18-2011, 12:55 AM   #8
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Thank you Kad, I hope the therapy goes well for you good, after I smashed my knee this wonderfully attractive and very young blond therapist got me out of a wheelchair and walking in 7 wks. Those 7 wks were the hardest in my life, my leg had healed but my confidence was nil, I was scared,the Doctors worked me out well. They knew I was an arrogant SOB and that I would not like to fail in the eyes of a beautiful woman.
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Old 04-18-2011, 01:46 AM   #9
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Therapy takes it's toll, but is necessary. In my case I could not walk at all. Had to learn how all over. I hated to admit it but I knew I needed help. Strokes really do you in my speech was slurd and I was weak as a kitten. Now I'm ready to drive again, I go up and down stairs, even started putting in succulents around my fish pond, several cucumbers, worked in my herb garden. I feel so alive for a change. Ah life is wonderful.
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Old 04-18-2011, 02:06 AM   #10
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Well done in fact double well done! I think I understand from your posts and the bottom strap line what motivates you. It was the blackest period of my life and the prob was nothing compared to yours. I really don't do sycophancy so when I say double well done its not a flippant remark it is said out of admiration for another human being who has triumphed over adversity and still finds the time and energy to make bread for their torturer!
I am not religious but as a European I regard bread as the "staff of life" the connotation of your gift I hope was understood by the recipient.
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