How To make Basil Spiral Focaccia
DOUGH:
2 1/2 ts Active dry yeast
1/2 c Warm water
1/2 c Plus
2 tb Water; room temperature
1/2 c Mild tasting extra virgin
-olive oil 500 Grams unbleached plain flour
1 1/2 ts Sea salt
FILLING:
2 -(up to)
3 tb Light extra virgin olive oil
1 lg Bunch fresh basil; about
-1.5 to 2 cups tighly packed -leaves
TOPPING:
1 tb Extra virgin olive oil
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 25 Sep 1995 11:14:38 -0500
Source: "Focaccia" by Carol Field, (Chronicle Books, SF) ISBN: 0-8118-0854-8 (hc), 0-8118-0604-9 (pb) Serves: 8 to 10; Makes one 10 inch
focaccia
This focaccia is known as "sfoglierata". It is fantastic eaten warm although it keeps for 2 days wrapped in a plastic bag. You can gently reheat slices ... it's better than eating it cold, although it is OK cold too.
Whisk the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes. Stir in the room-temperature water and the oil. If you are making the dough by hand, combine the flour and the salt, add them in 2 additions, and mix until the dough comes together well. Knead on a lightly floured surface for 4 to 5 minutes, let the dough rest briefly, and finish kneading for another minute or two. The dough will be soft and as delicate as an ear lobe. If you are using a heavy-duty electric mixer, use the paddle attachment to mix the flour and salt into the yeast mixture until they form a dough. Change to the dough hook and knead for 2 to 3 minutes, or until the dough is as tender as an ear lobe.
FIRST RISE: Place the dough in a lightly oiled container, cover it tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes.
SHAPING AND SECOND RISE: Turn the dough out on a lightly floured work surface and roll it with a lightly floured rolling pin into a 12 x 18 inch rectangle that is about 1/4 inch thick. The dough will roll out easily and repair easily, if it should tear. To fill, paint the 2 to 3 tablespoons of olive oil over the top of the dough - be sure to brush it thoroughly, even liberally - and then cover the surface with a thick carpet of basil leaves. Roll up the dough from the long end, like a jelly roll. Oil a 10 x 4 inch angel-food tube pan very well and slip the dough into it, seam side down. Don't be concerned if the 2 ends of the roll don't touch; they will after the second rise. Cover the dough with a towel and let rise until doubled, about 1 to 1 1/2 hours.
Baking: At least 30 minutes before you plan to bake, preheat the oven to 200C/400F with a baking stone inside, if you have one. Brush the top of
the "sfoglierata" with 1 tablespoon of olive oil. Place the pan directly on the stone and bake until golden, about 40 minutes. Let cool for 15 or 20 minutes, then slide the blade of a long thin knife or spatula between the "sfoglierata" and the pan sides and the center tube to loosen it. Place on a rack. Serve warm.
VIVIANE'S NOTES: When you cannot get your hands on fresh basil leaves, you can use pesto as a filling ... just make sure that the filling is not too liquid or it will create a mess as you roll up the focaccia. It is delicious with pesto inside. I use pesto without the cheese added. I think a filling of olive pesto/pate or artichoke pate would be good too.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Today I will show you how to make this delicious bread that is full of dried tomatoes, basil, and parmesan cheese. This yummy bread goes well with any soup or pasta dish. It's also great as a sandwich bread. I hope you give this a try and thanks for watching!!
2 1/2 Tsp. Yeast (1/4 oz. Packet)
3/4 C. Warm Water
2 T. Dried Basil ( 1/4 C. Fresh)
1/4 C. Parmesan Cheese
1/2 C. Dried Tomatoes
1 T. Sugar
1 T. Olive Oil
1 Tsp. Salt
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2 1/2 C. Flour
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Focaccia bread art is a new trend where you decorate focaccia with fresh vegetables and herbs to make beautiful edible art! They're delicious and fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That’s what I did with my daughter and we had a blast!
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FOCACCIA RECIPE ►
16 ounces (454 g) warm water (110ºF) divided into two bowls (2 cups)
1 Tablespoon granulated sugar
7 grams active dry yeast (2 1/2 teaspoons)
2 ounces (57 g) olive oil (1/4 cup)
1 teaspoon salt
1 Tablespoon flakey salt
24 ounces (680 g) bread flour or all-purpose flour (5 cups spooned and leveled)
4 ounces (113 g) olive oil for the pan and for drizzling on top of the focaccia after rising (1/2 cup)
2 Tablespoons fresh rosemary chopped
Vegetables, herbs and meats for topping
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INGREDIENTS: (quantities mentioned in the video )
For Bread:-
water
dry yeast
sugar
all-purpose floor
salt
For Masala:-
butter
onion
green chilli
capsicum
tomato
salt
black pepper
Italian seasoning
rosemary leaves
thyme leaves
basil leaves
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