Focaccia Bread
Submitted by Robert DeRosa, Chef de Cuisine for Magnolias Fine Food & Spirits at Sea Trail Golf Resort & Convention Center (Sunset Beach, N.C.)
by C&RB Staff (editor@clubandresortbusiness.com)
July 2007
| Amt |
Ingredient |
| 13 lbs. |
bread flour |
| 5-1/2 oz | dry-active yeast |
| 5-1/2 oz | salt |
| 5-1/2 oz | sugar |
| 3 cups | olive oil |
| 5 quarts | warm water |
| as needed |
(such as sautéed onions, tomatoes, etc.) |
| as needed |
extra virgin olive oil |
Procedure:
• Combine yeast, water and oil in mixer using a dough hook; mix until the yeast is dissolved
• Add remaining ingredients and mix for 5 minutes
• Dough should appear wet and sticky
• Spread out evenly onto parchment-lined sheet pans
• Let dough rise for 30 minutes or until it doubles in size
• Brush the tops of the bread with extra virgin olive oil
• Add desired toppings
• Bake at 350 degrees for 20-25 minutes
Yield: 3 full sheet pans
Be the first to comment on this article.
Post a commentCopyright © 2008 Harbor Communications 1991 Crocker Rd. Suite 200 Westlate, OH 44145. Tel: (440) 250-1583; Fax: (440) 250-1583
