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temperature can drop. To remedy this situation, some bakers heat the oven 50º hotter than baking
temperature and reduce the heat as soon as they close the oven door.
For even heat use a pizza stone or line the bottom rack with unglazed tiles
Bake the dough for the amount of time specified in your recipe. But it is a good idea to test
the bread a little sooner. The baking is complete if the bread gives off a hollow sound when tapped
on the bottom and the crust turns a gorgeous caramel brown. The hollow sound means that there is
no longer any moist dough in the center. When baking in a pan, the test is the same—turn out the
loaf and tap it on the bottom.
You can use a thermometer, should you prefer the scientific approach. The thermometer
should read 190º to 200°F (75º to 80°C) when the bread is done.
Focaccia
The Italian focaccia, that became so trendy in America in the 1990s, is an easy baking
project for even beginner yeast bakers. Fresh focaccia is very satisfying, and once it becomes a day
or two old, you either refresh it in the oven or you may eat it slightly dried with a crispy, crunchy,
cracker-like quality. You may dress up focaccia with toppings that ranges from a light sprinkling of
herbs or spices to a thick layer of vegetables—often spicy tomato—almost like a pizza. In fact,
focaccia dough is a close cousin to pizza dough.
Ingredients
1
cup water
1½ tablespoons dry yeast
½
4
teaspoon sugar
cups bread flour
1½ teaspoons salt
2
tablespoons olive oil
¼
cup fresh rosemary or 6 tablespoons fresh sage, chopped
Procedure
1. Sprinkle yeast and sugar in water while stirring. Let yeast proof for 5 minutes.
2. Combine flour, salt, olive oil and herbs. Gradually add yeast in water and keep adding
more water until the dough handles easily. Knead with hands or machine until soft and elastic, about
0 minutes by hand, 4 minutes in mixer, 1½ minutes in food processor. Let dough rise in a flour-
1
dusted plastic bag or covered bowl in a warm place until double, 45 to 60 minutes. Punch it down
and let it rise again until double, about 30 minutes.
3
. Punch down dough, knead it another minute, cover with damp towel and let it rest 10
minutes. Oil a baking sheet about 14x11 inches (35x28 cm) in size generously with olive oil.
Smaller baking sheet make thicker focaccia). Place well-rested dough on sheet and spread it out by
(
pressing thickest parts with floured fingers. When dough covers three-quarters of the sheet, cover
and let rest for 10 minutes.
4. Continue spreading dough until it covers the entire baking sheet. Dimple surface all over
with fingers, drizzle generously with olive oil, then lightly with coarse salt. Let dough rise covered
until double, about 20 to 30 minutes. Meanwhile, preheat oven to 425°F (220°C) with 2 cups of
boiling water in a pan on the bottom shelf.
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