New Focaccia – Surprisingly, Non Italian For “Fingers”

Some younger foodwishers may non realize this, but at that spot was a time, earlier the Internet, when non everyone knew everything almost everything. These days, if you’re wondering what “focaccia” means, y'all Google it, too all is revealed. In illustration you’re wondering, it comes from the Latin discussion for “hearth,” but that’s non what pre-Wikipedia Chef John thought.

Nope, I figured focaccia meant, “fingers.” Since the signature feature of the breadstuff is the deeply dimpled surface, too those holes are created using well-oiled fingers, it made perfect sense. Plus, fingers starts amongst an “f,” equally does focaccia, which reinforced my vivid theory. Anyway, at i time nosotros know.

This is such a fun too versatile breadstuff to make. I went amongst a simple, but classic rosemary too bounding main common salt topping, but a spider web search for focaccia volition plough upward to a greater extent than than merely the definition. You'll run into dozens of dissimilar too delicious toppings amongst which to accessorize your slab.

A few of my favorites would live chopped olives, caramelized onions, too sliced grapes. You tin plough over the axe add together pretty much anything to the transcend when y'all practise the former finger poke, too locomote along equally demonstrated. Of course, depending on your garnishes, y'all may convey to educate it a petty longer, but I’m certain you’ll figure that out. No thing how y'all customize it, I promise y'all plough over this classic apartment breadstuff a displace soon. Enjoy!

Ingredients for six large portions:

– Combine:

1 parcel (.25 oz) active dry out yeast

1 loving cup warm H2O (105 F.)

2 tbsp extra virgin olive oil

3/4 tsp salt

1/4 loving cup semolina flour

2 tsp minced fresh rosemary

2 3/4 cups *bread flour (don’t mix inwards all the flour inwards this step; reserve almost 1/4 loving cup for the kneading)

*As amongst all dough recipes, y'all may ask a petty less or petty to a greater extent than flour. The total weight I added was almost 12 oz.
*This volition run amongst merely all-purpose flour, but I prefer the breadstuff flour too semolina

– Mix inwards bowl until a glutinous dough forms, thence knead amongst reserved flour too two additional tablespoons of olive oil, for almost 7-8 minutes, until y'all convey a smooth, elastic, but slightly glutinous dough.

– Let rising until doubled, flatten on oiled pan, allow residuum fifteen minutes, drizzle amongst olive oil, poke dough amongst finger tips, allow rising 45 minutes or until doubled, brush lightly amongst olive oil, transcend amongst to a greater extent than rosemary too bounding main salt.

– Bake at 475 degrees F. for 14-15 minutes

View the consummate recipe

Buat lebih berguna, kongsi: