Focaccia di Tre Farine - Per La Casa
(Three Flour Foccacia - Home Version)
During World War II, potato and corn flour were added to recipes to "stretch" the supply of white flour. Today they are added for taste and texture. The following recipe makes two 9-inch rounds or one 11 X 17-inch rectangle. The size of the focaccia may be adjusted to accommodate the desired thickness.
1 3/4 Tsp. Yeast - active dry 1/4 Cup Water - warm (59 g.) 3 Cups Flour - bread (399 g.) 1/2 Cup Flour - potato (80 g.) 3 Tbl. Flour - corn (30 g.) 1 Cup + 4 Tsp. Water - (256 g.) 3 Tbl. Olive oil - (45 g.) 4 Tsp. Honey (28 g.) - [optional] 2 Tsp. Salt (10 g.) Q.B. Oregano - to taste
3 - 4 Tbl. Olive oil - Extra Virgin 1 - 2 Tsp. Salt - Coarse
Dissolve the yeast in 1/4-cup water and allow it to stand for approximately 5-10 minutes. Mix the salt (2 teaspoons) with the bread, potato, and corn flour (3 1/2 cups plus 3 tablespoons). Add the additional water (1 cup plus 4 teaspoons) to the dissolved yeast mixture. Add the flour mixture, and mix the ingredients well. Knead the dough until it is smooth and elastic.
Allow the dough to rest in a warm place, covered and draft free, for approximately 1 hour.
Preheat the oven to 425 F.
Lightly oil the baking pan(s). If making more than one focaccia, divide the dough in as many portions as desired. Round the dough. Allow the dough to rest for a brief period. Shape the dough as desired i.e. round, square, rectangular, etc., and place on baking pan(s).
Prior to baking, dimple the dough by gently pressing into it with your fingertips. Drizzle or brush the surface with extra-virgin olive oil and sprinkle to taste with salt.
Bake at 425 F for 15 minutes, or until the desired color.
Remove from the oven and allow to cool on a rack(s).
Last updated on:09/16/99 11:42:04 AM