Focaccia

I defer to the bakers of the words to make the breads served at Le Poisson Bleu.  There are so many great breads out there I truly defer to the experts, especially when you look at the steps necessary in making a truly artisan bread.

However, focaccia is easy to make, you can serve room and you can pick and choose your favorite items to top it with.  I often serve with a marinara sauce and/ or Italian butter 🇮🇹  for dipping.

Ingredients 

  • 3 1/2 cup flour
  • 2 teaspoons rapid rise yeast
  • 1 cup warm water at 110 degrees
  • 1 tablespoon sugar
  • 2 tablespoons honey
  • 1 tablespoon kosher dissolved in two tablespoons of hot water
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup parmesan cheese
  • 1/4 cup olive oil
  • 1 teaspoon red pepper flakes
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The dough as it comes out of the mixer should be firm and elastic.

The Equipment

  • Kitchen Aid Mixer with dough hook

Making It

  • Turn over on to 475
  • Mix the cup of 110 degree water with the sugar and honey, let proof for 3 minutes
  • Take the salt and dissolve in two tablespoons of hot water
  • Put the flour in the bowl of the mixer and attach the dough hook.  Put the mixer on medium then mix in the yeast mixture followed by the salt solution.  It should take about 5 minute for the ball to form.  At that point let it continue to mix on medium-low and add the red pepper flakes, thyme and continue for 5 more minutes
  • Remove from the dough and turn out on a counter and form the dough into a round ball, put in a bowl and cover the dough with olive oil and then the bowl with a warm wet cloth.  Put in a very  place and let the dough rise for 45 minutes
  • Take the dough and stretch it out over the baking sheet with a Silpat to keep from sticking and spread it out with your fingers leaving indents
  • Brush with olive oil and top with whatever you like, parmesan cheese, red onions and rosemary are great on top
  • Bake for 20 minutes

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