The popular and most ancient of the breads of Italy. A great option for novice bread maker.

1. How To Make Focaccia
Step By Step http://www.italianfoodforever.com/2011/09/how-to-make-focaccia-step-by-step/

2. Basic focaccia dough requires only five
ingredients
Focaccia is one of the most popular and most ancient
of the breads of Italy and is very easy to make.
 Flour
 Water
 Olive oil
 Salt
 Yeast

3. A simple focaccia dough lends itself to so many
variations that once you master the dough,
your options are endless.

4. The trick to making great focaccia:
Ensure you create lots of dimples with your
finger tips into your dough and then drizzle
enough olive oil into those dimples which will
then get absorbed while the focaccia bakes
creating a flavorful bread with a crisp crust and
tender interior.
To make a thicker dough, let the dough rise three
times.
If you prefer a thin, crisp crust, let the dough rise
just twice and bake immediately after you drizzle
on your olive oil.

5. Basic Focaccia Recipe
 For Baking:
 Extra Virgin Olive Oil
 Coarse Sea Salt
 Optional Toppings of
Choice
 5 Cups All-purpose
Unbleached Flour
 2 Teaspoons Instant Yeast
 2–3 Tablespoons Extra
Virgin Olive Oil (Plus 2
Additional Tablespoons To Oil Bowl)
 1 Teaspoon Salt
 2 Cups Warm Water
Makes 1 (13 x 9 Inch) Rectangular Pan, or 3 (10–12” ) Round Loaves

6. Measure and assemble your flour, oil, salt, yeast,
and water.
Instruction 1

7. Add everything but the water into a large bowl
and stir.
Instruction 2

8. Add half the water and stir.
Instruction 3

9. Continue to add water until the dough begins to
come together into a shaggy ball.
Instruction 4

10. Dump the dough mixture onto a lightly floured
surface and begin to knead with the heels of
your hand.Knead for about 5 minutes, or until
the dough is smooth and pliant.
Instruction 5

11. Add a little oil (2 tablespoons) to the bottom of a large
bowl and place your ball of dough inside. Roll the
ball around in the oil, ensuring the sides of the
bowl, and ball of dough are both lightly oiled.
Instruction 6

12. Cover your bowl with plastic wrap and place in a
warm spot to rise. Let the dough rise until it is
doubled in size, about an hour or an hour and a
half depending on ambient temperature.
Instruction 7

13. You can see how pillowy and soft the dough
becomes.
Instruction 8

14. To make a large rectangular focaccia, lightly oil a
13 X 9 inch baking sheet with sides.
Instruction 9

15. Dump your risen dough into the pan punching it
down to deflate it.
Instruction 10

16. Use your fingers to push and press the dough
evenly over the bottom of the pan. Cover with a
kitchen towel and let rise for another 20 or 30
minutes or until the dough dimples when pushed
with your fingertip.
Instruction 11

17. Use the tips of your fingers to dimple the entire
top of the focaccia. Drizzle olive oil over the top
turning the pan carefully to allow the oil to roll
into the indentations.
Instruction 12

18. Sprinkle coarse sea salt over the top of your
focaccia and then let it sit and rise for another 15
minutes while you preheat your oven to 425°F.
Instruction 13

19. Bake for 20 to 25 minutes until golden brown.
Cool to room temperature before slicing.
Instruction 14

20. Divide your ball of dough after the first rise into
three equal parts. Weigh these balls 400g (About
14 oz.) each.
To make round loaves,

21. Take one ball art a time and use your hands to
begin to press into a flat disc.
Sprinkle cornmeal over three baking
sheets.

22. Place each round on a prepared baking sheet, cover
with kitchen towels and let rise for 20 to 30
minutes until soft.
Use the heel of your hand pushing from the
center out, turning the circle of dough as you
go until you create a circle about 12 inches
across.

23. Dimple the dough with fingers, drizzle with
olive oil, sprinkle with sea salt, and add any
additional toppings you prefer.
Let prepared dough sit and rise for another 15
minutes while you preheat your oven to
425°F. Bake for about 20 minutes until golden
brown. Cool to room temperature before slicing.

24. Three different focaccia breads made from
one basic dough recipe.

25. THANK YOU !
END