* Exported from MasterCook *
Basil Focaccia Bread Focaccia al basilica
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Italian Want to try
Amount Measure Ingredient -- Preparation Method
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For The Focaccia:
1 bunch fresh basil
4 cups all-purpose flour -- (500g)
1 tablespoon yeast -- fresh, crumbled, (12g)
1 cup water -- lukewarm, (250ml)
1 tablespoon malt liquor -- (8g), or 1 ts honey
2 tablespoons extra-virgin olive oil -- (35ml), plus
1 teaspoon extra-virgin olive oil -- (5ml)
1 2/3 teaspoons salt -- (10g)
For The Genoese Brine:
1/2 cup water -- (100ml)
3 tablespoons extra-virgin olive oil -- (50ml), plus
1 teaspoon extra-virgin olive oil -- (5ml)
2 1/2 teaspoons coarse salt -- (14g)
To Make The Focaccia: Blanch the basil leaves in boiling water for
10 sec, cool it in ice water, and then dry it. Chop or blend it finely.
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water. Pour the yeast mixture and
malt into the well, and gradually start incorporating them into the
flour a little at a time. Add the chopped or blended basil and the
oil. Lastly, add the salt and knead the dough until smooth, and
elastic. Cover the dough with a sheet of lightly greased plastic
wrap and let rise in a warm place for about 30 min.
To Make The Brine: Combine the water, olive oil, and coarse salt in a
bowl. Stir to make an emulsion and let it rest.
Transfer the dough to a baking pan greased with oil, stretching with
your fingertips. Prod the surface of the dough with your fingers,
forming small dimple where the seasoning will collect. Sprinkle the
focaccia with the Genoese brine and let rise until it has doubled in
volume, about 1 hr.
Bake in the oven at 390F (200C) for 25 min or until golden.
Serves 4
Source:
"Pizza, Breads & More"
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Per Serving (excluding unknown items): 535 Calories; 9g Fat (15.8%
calories from fat); 14g Protein; 97g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 894mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 4 Fat.