FOCACCIA BREAD (MALGHIERI)

Sastojci

1 ⅓ Cup warm tap water (appr. 110 F)

2 ½ tsp (1 envelope) active dry yeast

6 Tbsp olive oil

3 ¼ Cup all purpose flour

2 tsp salt

1 tsp Kosher salt

10 ½” X 15 ½” jelly roll pan

Water into bowl and whisk in yeast and 3 Tbsp of oil.Flour and 2 tsp salt into separate bowl and stir well.Stir water/yeast into flour/salt until flour is moistened then beat vigorously for a minute.Cover bowl and allow to rise until doubled (1hr)Spread 1 ½ Tbsp of oil on baking pan.  Turn dough into pan and pat and press until dough fills pan completely.  If dough resists, let rest for few minutes before continuing. Cover pan with oiled plastic wrap and let rise until doubled (1hr).Place rack in lower third of oven and preheat to 450 F.Dimple surface of dough w/ fingertip at 2 inch intervals.Drizzle with remaining 1 ½ Tbsp oil and sprinkle w/ Kosher salt.Bake for 25 minutes or until deep golden.Check bottom w/ spatula halfway through baking.  If getting too dark, place another pan underneath to insulate the bottom.

Upute

Water into bowl and whisk in yeast and 3 Tbsp of oil.

Flour and 2 tsp salt into separate bowl and stir well.

Stir water/yeast into flour/salt until flour is moistened then beat vigorously for a minute.

Cover bowl and allow to rise until doubled (1hr)

Spread 1 ½ Tbsp of oil on baking pan.

Turn dough into pan and pat and press until dough fills pan completely.  If dough resists, let rest for few minutes before continuing.

Cover pan with oiled plastic wrap and let rise until doubled (1hr).

Place rack in lower third of oven and preheat to 450 F.

Dimple surface of dough w/ fingertip at 2 inch intervals.

Drizzle with remaining 1 ½ Tbsp oil and sprinkle w/ Kosher salt.

Bake for 25 minutes or until deep golden.

Check bottom w/ spatula halfway through baking.  If getting too dark, place another pan underneath to insulate the bottom.