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Focaccia
 

Ingredients
 

1x (half sheet pan)

709.5g Water (warm)

9.72g Yeast

810g All Purpose Flour

17g Salt

58.3g Extra Virgin Olive Oil

2x (full sheet pan)

1419g Water (warm)

19.44g Yeast

1620g All Purpose Flour

34g Salt

116.6g Extra Virgin Olive Oil

Directions
 

This is a staple in the SIMI Kitchen to accompany any type of meal that we do here at the winery. It is a very versatile and simple bread to make. I am giving you the basic recipe and you could add to it as you see fit. From adding olives, roasted garlic, cherry tomatoes or spreading chunky tomato sauce on to the dough at the final stage and then baking. Maybe even adding sliced prosciutto with ricotta or adding fresh mozzarella and basil to the chucky tomato on top after the focaccia has been baked. It is up to you! Enjoy and stay safe! - Chef Kolin

Focaccia is one of the easiest breads to make and is extremely versatile. Use as is for a sturdy sandwich or as a base to use as a build your favorite pizza. This recipe is perfect for getting the family involved, section the focaccia and have everyone pick their favorite toppings!

Bloom yeast in warm water.

Combine all ingredients by hand in a bowl. Do not overwork, but ensure there are no flour pockets. Once mixed, place into a well-oiled sealable container.

Let dough sit for 80 minutes in a warm area, folding every 20 mins.

Invert onto well-oiled sheet tray and press into corners. Using your fingers, make dimples in the dough. If you would like to use any toppings, now is the time to add. (Caramelized onions, kalamata olives, sundried tomatoes, and herbs are just a few options-get creative!)

Proof for approximately 90 minutes in a warm area. Brush liberally with EVOO, sprinkle with crunchy salt.

Bake at 425F for 20 minutes.

Download Recipe PDF »

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