Focaccia Bread from Positano Italy!
This bread is easy to make but a little time consuming because the bread needs time to rise. This recipe makes one large rimmed cookie sheet but you can split it into smaller pans like we did for this class or simply cut the recipe in half if you are feeding less people. Because all ingredients are weighed in Italy, which is much more accurate, I will provide the original recipe and an American conversion.
Ingredients
Instructions
Place bread flour in a large bowl and make a well in the center of flour with your fist. Set aside.
Pour yeast, salt and olive oil into a bowl with warm water and whisk.
Pour into the well you made in the flour.
Use your hands to knead until well combined.
Turn out on a well floured surface and knead till smooth and elastic (about 5-6 minutes). Add flour to the counter surface as needed for sticky dough. As soon as dough stops sticking, stop adding flour or your dough will be dry.
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