Yield: Yields a 13x18-inch loaf; 12 to 15 pieces.
Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold slows yeast activity dramatically. This is the key to truly flavorful focaccia.
No mixer? Just mix it by hand. Combine the flour, water, sugar, salt, and yeast in a large stainless-steel bowl; have a bowl of lukewarm water standing by. With a large wet spoon or one hand, mix the ingredients. Repeatedly dipping the spoon or your hand in the water will help keep the dough from sticking. Rotate the bowl with your free hand while stirring with the other until a wet, shaggy dough forms, 2 to 3 minutes. Let the dough rest for 5 minutes and then mix for another 2 minutes until the dough is relatively smooth but quite sticky.
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I love Peter Reinhart's recipes and this is a favourite. I love it with a bit of rosemary and flaky salt. I've had very consistent results and I've made it many, many times. So good with a big pot of soup.
Please help. I tried this and never got past the grabbing and pulling over it self 4 times for 360. It sure looked like melted mozzarella really runny mozzarella so you could not grab it. So why did these people have such good luck?
I messed up in following the instructions and it still turned out great! I'm making it again in a day or so for a party and I know that everyone will love it.
Absolutely the BEST focaccia recipe ever!! It is so forgiving and the details in the recipe help a beginner or an old hand. Try topping with Kalamata olives and a dusting of Pecorino Romano. Yum.
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