Junko's Cyber Kitchen --- July 1998
FOCACCIA
A bakery shop " ECCE PANIS" in Manhattan has never disappointed me.
Its display lures pedestrians, its taste lead the repeaters.
I will try to reproduct one of my favorite bread " FOCACCIA" here.
Please, enjoy yourself !
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Makes 2 loaves
125cc( 1/2 cup ) warm water
125cc( 1/2 cup ) warm milk
1 tablespoon suger
2 tablespoons extra virgin olive oile
350g ( 2 &2/3 cup ) unbleached white bread flour
2 teaspoons dry yeast
dry herb
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
topping
sea salt crystals
extra virgin olive oil
fresh rosemary
1. In a large bowl with the warm water and the warm milk, mix the suger, the extra virgin olive oil, and 1/3 of the flour. Then ad the dry yeast, mix well until it becomes creamy. Mix the rest ofthe flour and the dry herbs, knead well for 10 minutes.
2. Shape the dough into a smooth ball. Put it in a plastic bag and tie the mouth of the bag. Leave it in the room temperature, until it becomes double.
3. Knock it back and divide in half and mold into two balls. Leave them for 10 minutes.
4. Pat them flat and extend them with palms and fingers to discs about 25 cm ( 10 inches ) in diameter. Grease the olive oil over the surface of the loaves. Leave them for 20 minutes. Meanwhile, heat the oven to 200 degrees Celsius.
5. Scatter crystals of sea salt over the loaves, decorate the fresh rosemary. Bake them for about 15 minutes.
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