Home Bread-Bakers v096.n036.4

Re: focaccia making method

"Bill Hatcher" <bhatcher@gc.net>
Sun, 25 Aug 1996 06:35:07 -0400
> From:          bread-bakers-errors@lists.best.com
> Subject:       Digest bread-bakers.v096.n034
> To:            bread-bakers@lists.best.com

> From: bzwax@tiac.net (rich)
> Subject: focaccia making method
> Date: Tue, 20 Aug 1996 16:17:54 -0400
> hello: I have read a recipe for focaccia in a magazine and it had a
> interesting method of preparation of the dough. I am wondering if this is
> specific to the texture of focaccia or whether this is but one way to
> prepare a standard dough.
> To paraphrase, you take about 1/3 the flour for the recipe and combine
> with the water, yeast, oil, and salt.  You beat it with a mixer on low to
> medium for 30 seconds to combine. Then you beat on HI for 3 minutes. You
> stir in as much of the rest of the flour as possible using the mixer.
> Then you turn it out and incorporate by hand the rest of the flour and
> then knead til the right bread-y texture.
> Instead, could I just make the dough in my breadmaker? Or is the beating
> on high somehow important to the final texture?
> best-debbie
> Concord, MA

Debbie -

I don't have an answer for you other than the included recipe.  I got it 
from Red Star yeast (I believe) and you will note that it has identical 
directions to your recipe.  Would certainly make one think it might be 
specific to the type of bread.

This one, incidentaly, is delicious.

                     *  Exported from  MasterCook  *

                      FOCACCIA (Italian Flat Bread)

Recipe By     : Red Star Yeast
Serving Size  : 12   Preparation Time :2:00
Categories    : Breads                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  c             All purpose flour (Additional as needed)
   1      pkg           Yeast (2 1/4 tsp)
   1      tbsp          Sugar
   1      tsp           Salt
   1      c             Very warm water (120-130 deg F.)
   1      tbsp          Oil
                        - - - - -
     1/2  c             Chopped onion
   2      tbsp          Butter or margarine
     1/4  tsp           Sugar
     1/8  tsp           Salt

In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t.
salt; mix well. Add water and oil to flour mixture. Blend at low speed
until moistened; beat 3 minutes at medium speed. By hand, gradually stir in
enough remaining flour to make a firm dough. Knead on floured surface 5 to
8 minutes, adding flour as needed. Place in greased bowl, turning to grease
top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick
Rise yeast).

Prepare onion topping. In small skillet, saute onion in butter until soft.
Stir in 1/3 t. sugar and 1/8 t. salt.

Punch down dough. On lightly floured surface, shape dough into a ball.
Place on greased cookie sheet. Flatten to a 10-inch circle. With table
knife, cut a circle in dough about 1 inch from edge, cutting almost through
to cookie sheet. Prick center with a fork. Spread Onion Topping over the
pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes
for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown.

Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross
design with a sharp knife. Brush bread with an egg glaze made by combining
1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired.

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Bill Hatcher
Southampton County, Virginia, USA