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Recipe Name: Focaccia Dough Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Warm Water
1 1/2 Tablespoon(s) Dry yeast
1 Pinches sugar
7 Cup(s) All-Purpose Flour
1/4 Cup(s) Olive oil
1 Tablespoon(s) Kosher salt
Recipe by: Lori Andres First, make the sponge: Dissolve the yeast
andsugar in the water with a few whisks. Add 3 cups of flour, beating
untilsmooth. Take additional 4 cups of flour and gently sprinkle this
overthe mixture, not yet mixing it in. This keeps the air from the
spongeand allows it to grow. Let it sit, covered, until the sponge
bubbles uparound the flour. After about an hour, add 1/4 cup olive oil
and 1 TBSKosher salt."Kosher salt is the best but cut the amount in
half if youare using regular salt." Mix until a soft, shaggy dough is
achievedwhich starts to clear the side of the bowl. Knead it lightly
untilsmooth and place in a greased bowl for an hour, covered, until
itdoubles in size. Gently deflate the dough and put on a cornmeal
coveredbaking sheet, pushing it into a thick and uneven mass. "Dimple"
thedough to catch the oil and toppings. Smear olive oil and
desiredtoppings on the dough. Dimple once more with the fingertips and
let thefocaccia relax for a few minutes before sliding into a 400
degree oven.Within 20-25 minutes, the golden focaccia is done.MC
formatted and busted by Martha Hicks 4/98Posted to MC-Recipe Digest by
"Mega-bytes" <> onApr 13, 1998

Nutrition (calculated from recipe ingredients)
Calories: 3729
Calories From Fat: 561
Total Fat: 63.9g
Cholesterol: 0mg
Sodium: 5689.1mg
Potassium: 1115.8mg
Carbohydrates: 677.2g
Fiber: 28.5g
Sugar: 4.5g
Protein: 97.7g

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