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Sfincione (Sicilian Focaccia)

TheGuamTarheels@webtv.net
Tue, 21 Sep 1999 10:11:16 -0400 (EDT)
v099.n047.3
A BBB (bread baking buddy) of mine, who,
I think, lives in an igloo somewhere on the frozen tundra of Canada, has
asked me for a good focaccia recipe.  Instead of replying directly to
her, I thought it good enough to share with all of you.  So, this is for
you Glory, and anyone else that wants a really good focaccia:

Sfincione (Sicilian Focaccia)

Sponge
  2-1/2 teaspoons instant yeast
  3/4 cup warm water
  3/4 cup unbleached all-purpose flour
Dough
  3/4 cup milk, room temperature
  2 tablespoons extra-virgin olive oil
  Sponge
  3 cups plus 1 tablespoon unbleached   
  all-purpose flour
  1-1/2 teaspoons sea salt

To make the sponge:  Mix the instant yeast with the flour and stir in
the water using a wooden spoon until you have a batter-like dough.
Cover tightly with plastic wrap and let rise until puffy and bubbly, 30
to 45 minutes.

To make the dough:  Beat the olive oil and the milk into the sponge with
a wooden spoon.  Mix the flour and the salt, and add to the sponge
mixture, stirring with a wooden spoon.  Knead by hand on a lightly
floured surface for 8 to 10 minutes until the dough is velvety and
sticky.

First rise:  Place the dough in a lightly oiled bowl, cover tightly with
plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15
minutes.

Preheat the oven with a baking stone inside.

Second rise:  Generously oil (olive, of course) an 11- x 17-inch baking
pan.  Place the dough in the pan, press it as far toward the edges as it
will go, and cover with a towel.  After 10 minutes, stretch it again to
the edges, cover, and let it rise for 20 more minutes.

Note:  At this point, you may top it with the toppings of your choice or
bake it as is after dimpling it with your fingertips, drizzling a little
oil over it, and sprinkling coarse salt.

Baking:  Set the baking pan directly on the baking stone and bake until
crispy and crunchy, about 22 to 30 minutes.  

This recipe comes from Carol Field's magnificent book, "In Nonna's
Kitchen." Mangia!          Bob the Tarheel Baker