Focaccia

Is there anything better than fresh baked goods? Possibly not.

  • 2 cups flour
  • 1 packet active dry yeast
  • 1 cup warm water (110F or so)
  • 1 tsp sugar
  • 1 tsp kosher salt
  • olive oil to taste
  • 3 cloves garlic
  • 1 spring fresh rosemary
  • 1 leaf fresh sage
  • 1/4 lb. proscuitto
  • 1/4 cup fromage blanc

For dough: combine flour, sugar in a bowl. Separately, add the yeast to the warm water and allow the yeast to bloom for about 10 minutes. Add the yeast and water to the dry ingredients; combine with a silicon spatula (unless you like sticky hands) and form into a ball. Knead vigorously, rolling the dough between the palms of your hands. Cover, allow to stand and rise for 1 hour (or refrigerate for a day or more). Volume should have doubled.

Preheat your oven to 500F. Before baking, spread the dough into a rectangular shape on a Silpat; with a mortar and pestle, crush the fresh herbs in olive oil. Drizzle the olive oil over the dough, covering the surface evenly. Spoon the fromage blanc in small (1-2 tsp) chunks at several places on the surface of the dough. Layer the proscuitto over the top.

Place the focaccia and Silpat directly on the oven rack and bake for 7-10 minutes or until risen an slightly crusty. Remove and slice into squares; serve immediately.

There are so many bad pizzas and focaccias out there that my mission in 2008 is to learn to make a perfect one myself. Stay tuned.

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Published:
1.31.08 / 4am
Category:
Food and Drink