Best Basic Focaccia Recipes

L - C GLUTEN FREE BASIC FLAX MEAL FOCACCIA BREAD

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.
• Mix dry ingredients well - a whisk works well.
• Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
• Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.).
• Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
• Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.

BASIC FOCACCIA

Steps:

• Combine the yeast and sugar in a bowl. Stir in one-third cup of the water and set aside in a warm place for about five minutes, until the mixture begins to look frothy.
• Add the remaining water, half the salt, the pepper and three tablespoons of the oil to the bowl. Stir in two cups of the flour.
• Add another one-half cup of the flour, or as much as is necessary to form a soft dough that can be gathered together. Transfer the dough to a well-floured work surface and knead about eight minutes, adding flour as necessary to keep the dough from sticking.
• Use a half tablespoon of the remaining oil to oil a bowl. Place dough in bowl, turn it to oil all sides, cover it lightly and set aside to rise until it has doubled, about one hour.
• Preheat oven to 500 degrees.
• Oil a nine-inch-square baking dish with some of the remaining oil. Roll or stretch the dough to fit in the baking dish. Prick it all over, then brush it with the remaining oil and sprinkle it with the remaining salt.
• Bake 20 to 25 minutes, until the focaccia is browned on the bottom and lightly browned on top. Cut into squares and serve warm or cooled to room temperature.

BASIC FOCACCIA

Steps:

• Generously coat a 10x15" jelly-roll pan with olive oil (may use slightly larger pan, but focaccia will be thinner when baked). Note: You will need another pan of the same size or larger to slide under the first pan if focaccia begins to brown too fast on the bottom. To prepare dough: Stir together flour (spoon flour gently into dry-measure cup and level with metal spatula), salt and herbs in large missing bowl. Pour warm water into medium mixing bowl and whisk in yeast (no need to wait for yeast to dissolve), then the oil. Pour yeast mixture over flour mixture and use rubber spatula to mix them together to from smooth, sticky dough. Cover bowl with plastic wrap and leave in draft-free place at room temperature to rise until doubled, about 1 hour. After dough has risen, use rubber spatula to scrape dough out onto prepared oiled pan without folding it over. Use oiled hands to press dough into pan (don't worry if it doesn't reach all the way into corners). Cover with oiled plastic wrap and place in draft-free place to rise until well puffed and almost doubled, about 45 minutes. After 30 minutes, set rack in lower third of oven and preheat to 425 degrees. Remove plastic wrap and with index finger poke indentations over surface of dough about every inch or so. Drizzle with 1/4 cup oil and sprinkle with kosher salt and herbs. Bake about 30 minutes or until well-colored on top and bottom. Check bottom by lifting focaccia with spatula or pancake turner to make sure it is not browning too much. If it is, slide another pan under the first to insulate the bottom. Slide focaccia out of pan to cool. When completely cooled, keep loosely covered at room temperature or wrap pieces in plastic wrap and freeze. Reheat frozen focaccia at 350 degrees for about 10 minutes, then cool slightly before serving.