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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Poolish (Pre-ferment): | 2. 1 cup whole wheat flour (4 1/2 ounces). | 3. 1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces). | 4. 3/4 cup water. | 5. Pinch active dry yeast. | 6. Dough: | 7. 2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces). | 8. 3/4 cup whole wheat flour (3 1/2 ounce). | 9. 1/2 cup oat flour (1 3/4 ounce). | 10. 1/4 cup flaxseed meal (1 ounce). | 11. 2 1/4 teaspoons active dry yeast (1/4 ounce package). | 12. 2 teaspoons fine salt (3/4 ounce). | 13. 1 3/4 cups warm water (about 110 degrees F). | 14. 1⁄4 cup extra-virgin olive oil. | 15. Cooking spray. | 16. Toppings: | 17. 6 cloves garlic, roughly chopped. | 18. 2 sprigs fresh thyme leaves, chopped (about 2 teaspoons). | 19. 1 sprig fresh rosemary, chopped (about 2 teaspoons). | 20. 1/3 cup extra-virgin olive oil. | 21. 1 tablespoon medium-coarse sea salt. | 22. 3 ounces Parmigiano-Reggiano, shaved into large pieces. | 23. Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal. | 24. To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight. | 25. To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes. | 26. Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes. | 27. Fold the dough again like a letter, and rest for another 30 minutes. | 28. Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.). | 29. Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack. | 30. Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
steel oat	1/2	cup	cut	75.65	0.0	16.83	0.425
water	3/4	cup		0.0	0.0	0.0	0.0
active yeast	1	pinch		75.65	0.0	16.83	0.425
purpose flour	2 1/4	cups	unbleached	75.65	0.0	16.83	0.425
wheat flour	3/4	cup		408.0	86.36399999999999	15.852	3.0
oat flour	1/2	cup		210.08	34.164	7.6232	4.7424
flax seed meal	1/4	cup		75.65	0.0	16.83	0.425
active yeast	2 1/4	teaspoons		75.65	0.0	16.83	0.425
fine salt	2	teaspoons		75.65	0.0	16.83	0.425
water	1 3/4	3/4		0.0	0.0	0.0	0.0
extra virgin olive oil	1/4	cup		75.65	0.0	16.83	0.425
cooking spray				-	-	-	-
garlic clove	6		chopped	75.65	0.0	16.83	0.425
thyme leaf	2	sprigs	chopped	75.65	0.0	16.83	0.425
rosemary	1	sprig	chopped	-	-	-	-
extra virgin olive oil	1/3	cup		75.65	0.0	16.83	0.425
sea salt	1	tablespoon	coarse	75.65	0.0	16.83	0.425
parmigiano reggiano cheese	3	ounces	shaved	75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.