Focaccia with Basil and Two Cheeses
A few weeks ago my husband was making a Tuscan tomato bread soup, Pappa al Pomodoro, for dinner. I wanted something to accompany the soup and decided to bake a focaccia. Since this was not a planned in advance menu item, I had to go with ingredients on hand. This basil, mozzarella, and parmigiano focaccia is the result. It was exceptional - light and flavorful. It came out of the oven a little before the soup was ready and we started right in. By the time the soup was cooked, I was pretty much finished with my dinner. Fortunately, Pappa al Pomodoro keeps for another meal.
Ingredients
3/4 cups and 2 tablespoons of lukewarm water
1 package dry yeast
3 cups of 00 flour ( all purpose will work, but 00 will give you a lighter product)
salt to taste
olive oil for oiling the bowl
For the topping
1 package of mozzarella fresca
1 cup of parmigiano reggiano (you can substitute grana padano but it will not be as flavorful)
3 to 4 tablespoons of fresh basil finely chopped
Equipment
Kitchenaid mixer with dough hook
Baking sheet covered with parchment paper and a small amount of flour
To make the Focaccia
Oven temperature: 400 degrees F (200 C)
Step 1: Warm the water. Microwaves differ significantly in power, but with mine if I warm the water for 25 seconds it is just about perfect. Pour the water into the bowl of your mixer and sprinkle the yeast over the water. Let it sit for about 10 to 15 minutes until it proofs and bubbles are rising to the surface.
Step 2: Add the flour and salt to taste (about 1/4 teaspoon) and mix with the dough hook until the water is absorbed and it begins to form a ball.
Step 3: Remove the dough from the bowl and work it to form a ball.
Step 4: On a floured surface, knead the dough for 10 minutes. It will become smooth and elastic in texture.
Step 5: Form the dough into a ball and place it in an oiled bowl. I turn the dough over in the oil so that all surfaces are oiled. Cover the bowl with a damp towel and sit in a draft free place. I usually use the microwave or oven on damp or cold days. And, if the ambient temperature is too cold. I might put on the oven light or even warm the oven very very slightly (until it is tepid) before putting the dough inside to assist in rising.
Step 6: Let the dough rise to at least double its size. This will probably take about 1 1/2 hours, but again, this depends on the ambient temperature.
Step 7: Punch down the dough and put it on the parchment lined baking sheet topped with a small amount of flour. Using your hands gently press the dough out to cover the baking sheet. Gently lifting and pulling the dough will help in this process.
Step 8: Cover the dough and set it aside to rise again for 20 to 30 minutes.
Step 9: Prepare the toppings for the focaccia. Slice the mozzarella ball into very thin slices. Grate the parmigiano, and chop the basil.
Step 10: When the dough has risen for a second time, sprinkle the basil on top. Next arrange the mozzarella slices all over the dough. Finally, sprinkle the parmigiano evenly over the dough.
Step 11: Place the dough in the center of the oven preheated to 400 degrees F and bake for approximately 20 minutes until it is golden brown.
Step 12: Remove from the oven and let it cool slightly. With a pizza cutter, cut into pieces and serve.
Ingredients
3/4 cups and 2 tablespoons of lukewarm water
1 package dry yeast
3 cups of 00 flour ( all purpose will work, but 00 will give you a lighter product)
salt to taste
olive oil for oiling the bowl
For the topping
1 package of mozzarella fresca
1 cup of parmigiano reggiano (you can substitute grana padano but it will not be as flavorful)
3 to 4 tablespoons of fresh basil finely chopped
Equipment
Kitchenaid mixer with dough hook
Baking sheet covered with parchment paper and a small amount of flour
To make the Focaccia
Oven temperature: 400 degrees F (200 C)
Step 1: Warm the water. Microwaves differ significantly in power, but with mine if I warm the water for 25 seconds it is just about perfect. Pour the water into the bowl of your mixer and sprinkle the yeast over the water. Let it sit for about 10 to 15 minutes until it proofs and bubbles are rising to the surface.
Step 2: Add the flour and salt to taste (about 1/4 teaspoon) and mix with the dough hook until the water is absorbed and it begins to form a ball.
Step 3: Remove the dough from the bowl and work it to form a ball.
Step 4: On a floured surface, knead the dough for 10 minutes. It will become smooth and elastic in texture.
Step 5: Form the dough into a ball and place it in an oiled bowl. I turn the dough over in the oil so that all surfaces are oiled. Cover the bowl with a damp towel and sit in a draft free place. I usually use the microwave or oven on damp or cold days. And, if the ambient temperature is too cold. I might put on the oven light or even warm the oven very very slightly (until it is tepid) before putting the dough inside to assist in rising.
Step 6: Let the dough rise to at least double its size. This will probably take about 1 1/2 hours, but again, this depends on the ambient temperature.
Step 7: Punch down the dough and put it on the parchment lined baking sheet topped with a small amount of flour. Using your hands gently press the dough out to cover the baking sheet. Gently lifting and pulling the dough will help in this process.
Step 8: Cover the dough and set it aside to rise again for 20 to 30 minutes.
Step 9: Prepare the toppings for the focaccia. Slice the mozzarella ball into very thin slices. Grate the parmigiano, and chop the basil.
Step 10: When the dough has risen for a second time, sprinkle the basil on top. Next arrange the mozzarella slices all over the dough. Finally, sprinkle the parmigiano evenly over the dough.
Step 11: Place the dough in the center of the oven preheated to 400 degrees F and bake for approximately 20 minutes until it is golden brown.
Step 12: Remove from the oven and let it cool slightly. With a pizza cutter, cut into pieces and serve.