Date added: November 22, 2007
For the sponge: Sprinkle yeast over warm water in a large mixing bowl. Whisk it in and let stand until creamy, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let stand until bubbly and doubled in volume, about 45 minutes. For the dough, sprinkle yeast over warm water. Let stand until creamy, about 5-10 minutes. With a wooden spoon, stir the yeast mixture and the olive oil into the sponge and mix well. Stir in 1 c of the flour and the salT Stir in enough remaining flour to produce a soft dough. Knead on a lightly floured board until soft and smooth, about 6-8 minutes. Place dough in a lighly oiled bowl, cover with plastic wrap and let rise until doubled 1 to 1 14/ hrs or overnight in the fridge. Divide dough in half and press into two lightly oiled 9 round
| Per serving | % Daily Value* |
| Calories 1,118 | 56% |
| Fat 35g | 54% |
| Cholesterol 0mg | 0% |
| Sodium 2,657mg | 111% |
| Carbohydrates 176g | 56% |
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