Description
This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.
Ingredients
- ½ cup warm water
- ½ teaspoon active dry yeast
- 2 ½ cups unbleached bread flour
- ½ teaspoon salt
- ½ cup cold water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Biga
- 1 tablespoon additional extra-virgin olive oil for brushing
- 2 teaspoons cornmeal for dusting
Instructions
- Place 1/2 cup warm water in a small bowl
- and sprinkle yeast over the surface. Let stand until yeast is absorbed
- about 10 minutes.
- Combine flour and salt in a large bowl. Make a well in the center
- and pour in the cold water
- yeast mixture
- 1 tablespoon olive oil
- and biga. Stir together using a sturdy wooden spoon.
- When the dough comes together
- turn out onto a floured surface
- and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil
- and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
- Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again
- and let the dough rise a second time until doubled
- about 45 minutes.
- Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
- Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal
- and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
- Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven
- and quickly shut the door.
- Bake for 30 minutes in the preheated oven
- until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.
Prep Time: 2 weeks
Cook Time: 35 mins
Total Time: 2 weeks
Servings: 4