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Instructions. In a large bowl, mix the flour with the yeast. With a wooden spoon, mix in the hot water, the salt, and the 1/4 cup of olive oil. Beat vigorously for about a minute. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in bulk—45 minutes to one hour.
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Stir in the sugar and two tablespoons of the oil. In a large mixing bowl, combine the flours and salt. Work the yeast mixture in using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour until the dough loses its stickiness. Place the ball of dough in a floured bowl.
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Stir in lukewarm water until dough forms; scrape down bowl so no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate until dough doubles in volume, 12 to 24 hours. Step 2.
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Preheat the oven to 400º. Dimple the dough with your fingertips. Drizzle 2 tablespoons of olive oil and create your garden of garnishes, leaving out any delicate herbs such as basil leaves. Spray with olive oil and sprinkle generously with coarse sea salt. Bake until light golden brown, about 30 minutes.
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In a large bowl, mix the flour, yeast, salt, olive oil, honey, and warm water to form a shaggy dough. Using your hands, knead the dough in the bowl until a smooth ball forms. Drizzle with olive oil, cover with a damp kitchen towel and let rest in a warm place until the dough doubles in size, at least 1 hour. Preheat oven to 425˚F.
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Directions. Combine the warm water, yeast, and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. Add flour, salt, and mix with a spatula until a shaggy dough forms and no dry streaks remain. Pour 4 tablespoons extra-virgin olive oil into a big bowl.
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Sprinkle flakey salt on top. After your focaccia has risen for 30 minutes, decorate the top any way you like with veggies, herbs and meats. See the blog post above for more ideas. Brush all your veggies and herbs with more olive oil to prevent burning. Bake in the oven at 450ºF for 20-25 minutes or until the focaccia bread is nice and golden.
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Uncover the bread bowl and look at that! It should be risen, bubbly and beautiful. Tip the dough out of the bowl and into the casserole dish. Spread it with your hands to fit the dish snuggly, then dimple it with your fingers and drizzle with more oil. Let this sit, lightly covered for two more hours.
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In a small bowl, whisk together the water, yeast and sugar. Let rise 10-15 minutes, until frothy. In a large bowl, mix together the flour and salt. Slowly pour in the yeast water. Use your hands to combine and make a sticky dough. Tip the sticky dough in a greased square pan.
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Add salt. Remove dough from bowl and knead until it comes together and becomes less sticky. Add a little extra flour if needed. Place dough in a bowl coated with olive oil and cover to rise for 1 hour. Liberally grease a large baking pan with olive oil. Stretch dough to fit pan. Preheat oven to 425 degrees.
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Instructions. Mix dry ingredients (except yeast) In a separate bowl, mix warm water, olive oil, yeast, and about a cup of the mixed dry ingredients. Mix until combined, a little bit lumpy is OK. Set aside for the yeast to activate, become bubbly, and smell yeasty for about 30 minutes.
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Instructions. In a medium-sized bowl, whisk together the yeast, honey, and lukewarm water. Add in flour and salt and mix with a rubber spatula until a rough dough forms. Pour 4 tablespoons of olive oil into a large mixing bowl. Transfer the dough into the large mixing bowl and turn to coat in the olive oil.
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Spread the roasted onions on top and let the dough rise for 30 to 40 minutes, until puffy. Lower the oven to 375°F. When the dough has risen, transfer the potatoes onto the focaccia in an even layer. Bake for 25 to 30 minutes on a flat pizza pan, or 37 to 40 minutes in a deep-dish pan, until the crust is deep golden brown.
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Ensure they are coated well with oil when placed on the bread before baking. Use 1 teaspoon of lemon juice to 1 cup water for the soaking. If using thicker vegetables like french beans, blanch first in boiling water then place in water bath. Use another clear white acid like rice wine vinegar if you don't have lemon juice.
This Focaccia Isn’t Your GardenVariety Flatbread (Published 2020
Pre-heat the oven to 220C (Fan 200C)/450F/Gas mark 7. Once the dough has almost doubled in size, gently pull it to fill the baking tray if necessary and make dimples in the dough using your fingertips. Drizzle over more olive oil and press the garlic slices into the dimples.
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How To Make Focaccia Art Without An Overnight Proof. Prepare the schiacciata dough at least 3 hours prior to baking. Place it in a well-oiled bowl and cover with plastic wrap. Let rise at room temperature for 3-7 hours or until doubled in volume, performing four folds every 30 minutes, four times.
