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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I used a KitchenAid stand up mixer to prepare this recipe. | 2. Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes. | 3. Stir in the flour and beat until smooth. Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes. | 4. To the sponge in the large bowl, add the water, wine and 1/3 cup olive oil, and stir to combine. | 5. If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky. | 6. Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet. | 7. If mixing with a mixer, using the *paddle attachment* beat together the water, wine, 1/3 cup olive oil and sponge. | 8. Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft). | 9. Change to the *dough hook* and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading. | 10. Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. It should remain soft but not wet. | 11. Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour. | 12. The dough should be soft and full of air bubbles and should stretch easily. | 13. Press it into a well-oiled (17-by-12-inch) jelly roll pan (I used parchment paper-fyi), dimple it well with your fingertips or knuckles (I used the end of a wooden spoon), cover with a tea towel and let rise until puffy and doubled, about 45 minutes. | 14. If the dough springs back before it is completely stretched, set it aside to “relax” the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested. | 15. At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf. | 16. Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt. | 17. Place the pan directly on the stone and immediately reduce the temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam. | 18. Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes (25 minutes for my loaf). | 19. Immediately remove from the oven and cool briefly on a rack. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/2	teaspoons		-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
flour	1	cup	unbleached	364.56	26.8128	31.7604	17.346
water	1/2	cup		0.0	0.0	0.0	0.0
white wine	1/3	cup		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
flour	2 1/2	cups	unbleached	364.56	26.8128	31.7604	17.346
salt	2	teaspoons	used coarse	-	-	-	-

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