Try this Focaccia Dough recipe, or contribute your own.
Suggest a better descriptionRecipe by: Lori Andres First, make the sponge: Dissolve the yeast and sugar in the water with a few whisks. Add 3 cups of flour, beating until smooth. Take additional 4 cups of flour and gently sprinkle this over the mixture, not yet mixing it in. This keeps the air from the sponge and allows it to grow. Let it sit, covered, until the sponge bubbles up around the flour. After about an hour, add 1/4 cup olive oil and 1 TBS Kosher salt."Kosher salt is the best but cut the amount in half if you are using regular salt." Mix until a soft, shaggy dough is achieved which starts to clear the side of the bowl. Knead it lightly until smooth and place in a greased bowl for an hour, covered, until it doubles in size. Gently deflate the dough and put on a cornmeal covered baking sheet, pushing it into a thick and uneven mass. "Dimple" the dough to catch the oil and toppings. Smear olive oil and desired toppings on the dough. Dimple once more with the fingertips and let the focaccia relax for a few minutes before sliding into a 400 degree oven. Within 20-25 minutes, the golden focaccia is done. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (1102g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3296 | ||
Calories from Fat: 209 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 14619.8mg | 504 % | |
Potassium 1627.6mg | 43 % | |
Total Carbohydrate 659.7g | 194 % | |
Dietary Fiber 29.3g | 117 % | |
Sugars, other 630.4g | ||
Protein 96.9g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3296
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