Recipes from Italy :: Italian Breads and Pastries
This is the plain version just dimpled on the top and flavored with olive oil. You can also sprinkle and distribute sage, crushed olives, minced onions or rosemary over the top. It is excellent with cheese or served with antipasti. It is also good topped like a conventional pizza with tomatoes and cheese.
1 ounce fresh yeast
2/3 c. warm water
4 c. flour
6 Tbsp. olive oil
Salt, to taste
Dissolve yeast in the warm water. Put flour into a large bowl and pour in the yeast, salt and 3 Tbsp. of the olive oil. Knead together until you have a smooth, soft, pliable dough. Cover, and let rise in a warm place until the dough has about doubled in size.
Punch the dough down and knead for a few mins. Roll dough out to about 1/2 in. thick and lay it on a well-oiled cookie sheet. Cover with a damp cloth and allow it to rise again for about 1/2 an hour.
Meanwhile, preheat oven to 400 degrees fahrenheit. Before putting Foccacia in the oven, dimple the top by pressing the dough with your finger tips and pour the remaining olive oil over the top, along with anything else you desire as a topping.
