"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Focaccia Bread Recipe

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This recipe for Focaccia Bread, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Dean
Added: Thursday, April 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups warm water (95 to 105 degrees)

4 teaspoons (0.5 ounce) fresh yeast (see note)

1/2 cup plus 3 to 4 tablespoons extra-virgin olive oil, divided

3 cups (14.625 ounces) all-purpose flour

1 cup (2 ounces) dried potato buds or potato flakes

2 teaspoons salt

1 tablespoon dried rosemary or basil, optional

Nonstick cooking spray

Directions:
Directions:
Combine water and yeast in the bowl of a stand mixer fitted with a dough hook. Stir to dissolve the yeast completely. Add 1/2 cup oil, flour, dried potatoes, salt and rosemary or basil. Mix on low speed until all of the ingredients are incorporated and the dough becomes smooth in consistency, about 3 to 5 minutes. (The dough will be very wet.)

Coat two (9-by-6-by-1-inch) disposable aluminum-foil pans or two (8-inch) round cake pans with nonstick cooking spray. Divide the dough between the pans. With your fingers, spread the dough evenly in the pans; brush the top of each with the remaining 3 to 4 tablespoons olive oil.

Place pans on a baking sheet, then place in a warm place and let rise for 1 1/2 hours. Preheat the oven to 400 degrees toward the end of the rising time.

Bake until the crust is a deep golden brown and the middle of the loaf reaches 190 to 200 degrees, about 25 minutes if using rectangular pans or 30 to 35 minutes using round pans. Remove the bread from the oven and from the pans; place on a cooling rack for 30 minutes

Number Of Servings:
Number Of Servings:
Yield: 2 pans; about 24 servings.
Personal Notes:
Personal Notes:
Note: Cubes of refrigerated fresh yeast are sold in supermarkets, often near the refrigerated biscuits and other dough products. To substitute active dry yeast, use half as much (in this case, 2 teaspoons).

 

 

 

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