French-ccacia

My French pastry chef was joking about the foccacia that we made. It was a lovely recipe that my Italian boyfriend loved. Franco-Italia relations... in the bakeshop?

Foccacia

1 lb 3 oz. Bread Flour
1/2 Tbsp Salt
1 oz. Fresh Yeast
2 oz. Olive Oil
1 1/2 cup Water

1. Mix yeast and water in mixing bowl.
2. Add flour and salt and mix on low speed until rough dough.
3. Mix for 5 minutes on medium speed and with 1 minute left, add the oil and mix for the final minute.
4. Let rise for 1 hour or until double in size.
5. Fold dough and bench proof for 20 minutes, covered.
6. Press dough (lightly!) into greased quarter sheet pan or two round 9" cake pans. Let rest for another 45 minutes in a warm, draft free area.
7. Brush with olive oil, poke with fingers, and sprinkle with toppings.
8. Bake at 450 degrees F for 25-30 minutes.

Voila!

Recipe courtesy of Chef Yves Fournier and San Diego Culinary Institute