Focaccia Romana Recipe - Cooking Index
Focaccia Romana Recipe - Cooking Index
Craig, my cooking assistant, and I tasted this at Forno Campo de'Fiori, the bakery in the great market center in Rome. They gave us the recipe, though it was just a description. We have worked out the above simple formula and I think it is superb.
Cuisine: Italian| 2 | Fast-rising dry yeast | |
| 2 cups | 474ml | Tepid water - (90 degrees) |
| 2 tablespoons | 30ml | Sugar |
| 4 tablespoons | 60ml | Olive oil |
| 1/2 cup | 118ml | Salad oil |
| 1 teaspoon | 5ml | Table salt |
| 5 1/2 cups | 343g / 12oz | Unbleached white flour |
| 3 | Garlic cloves - crushed | |
| 1/4 cup | 59ml | Olive oil - for topping |
| 1 tablespoon | 15ml | Whole rosemary |
| 1 tablespoon | 15ml | Kosher salt |
Dissolve yeast in tepid water. Add sugar, olive oil, salad oil and regular salt. Mix in 3 cups of the flour and whip until a dough begins to leave the sides of mixing bowl, about 10 minutes. I use my automatic mixer for this process.
Mix in remaining flour by hand or with dough hook and knead dough until smooth. Allow dough to rise twice, right in the bowl, and punch down after each rising.
Oil two baking sheets, each 13-inches by 18-inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan.
Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top. Bake at 375 degrees for about 30 minutes.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 02-13-1991 issue - The Springfield Union-News
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