Food recipes
Focaccia Dough
Focaccia Dough Ingredients: leavening agents, yeast, baker's, active dry oil, olive, salad or cooking salt, table sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenric...
Focaccia Dough
Ingredients:
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer.
Sprinkle yeast over it.
Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture.
Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface.
Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes.
If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute.
Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl.
Place dough in bowl and turn to coat it lightly with oil.
Cover bowl with a dish towel.
Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls.
Tightly wrap in plastic any you are not planning to use right away and freeze.
Transfer remaining balls to a baking sheet and cover loosely with a towel.
Let rest for 20 to 30 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer.
Sprinkle yeast over it.
Let stand until foamy, about 5 minutes.
Stir oil, salt and sugar into yeast mixture.
Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).
Turn dough out onto a floured surface.
Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes.
If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute.
Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl.
Place dough in bowl and turn to coat it lightly with oil.
Cover bowl with a dish towel.
Leave in a warm place until dough has doubled in size, about 1 hour.
Divide dough into 3 equal-size balls.
Tightly wrap in plastic any you are not planning to use right away and freeze.
Transfer remaining balls to a baking sheet and cover loosely with a towel.
Let rest for 20 to 30 minutes.