| Focaccia alla senese
Onion focaccia 2 1/2 teaspoons (1 package) active dry yeast or 1 cake (18 grams) fresh yeast 1 1/2 cups plus 2 tablespoons water: 1/4 cup at warm temperature, the rest tepid or cold for the processor 4 tablespoons olive oil 3 3/4 cups (500 grams) umbleached all-purpose flour 1 1/2 teaspoons sea salt 2 large onions, sliced coarse sea salt BY HAND. Stirt the yeast into 1/4 cup warm water in a large mixing bowl;let stand until creamy,about 10 minutes.Stir in the ramaining water, 2 tablespoons oil, then the flour and salt. Knead on a lightly floured surface onitil smooth, soft, and elastic, 8 to 10 minutes. BY MIXER. Stir the yeast into 1/4 cup warm water and lats stand util creamy, about 10 minutes. Wits the paddle attachment in place mix in the flour and salt. Change to the dough hook and knead 5 minutes at medium speed until the dough is soft but not oozy. Turn it out onto a lightly floured table and knead it briefly into a ball. BY PROCESSOR Stir the yeast into 1/4 cup warmwater in a smoll bowl; let stand util creamy, about 10 minutes. Place the flour and the salt in the processor bowl fitted with the dough blade and proces briefly to sift. With the machine running, slowly pour the dissolve yeast, 2 tablespoons oil, and the cold water through the feed tube; process until the dough gathers into a ball. Process 40 second longe to knead. Finisch by kneading 2to 3 minutes on a lightifloured surface. FIRST RICE Place the dough in a lightly oiled container, cover it tighitly wich plastc wrap, and let rise until doubled or slightly more, 1 to 1/2 hours.SHAPING AND SECOND RISE. Without kneading or punking the dough down, turnit onto a floured board and divide into 12 to 14 pieces.Shape each into a ball and let stand, covered with a towel, for a few minutes, twen flatten each into a 3 to 4 inch disk. Set on oiled or parchment ricovered baking sheets and let rise covered until almost doubled,about 1 hour. TOPPING Saute the onions in the remaining 2 tablespoons olive oil until soft, lightlygolden, and trasparent. BAKING Thirty minutes befor baking, preheat the oven whith the baking stone inside it to 400grades F. Just befor baking, press a spoonful of saeteed onions into the surface of each focaccia without deflating it and sprikle with a pinch of coarse sea salt. Bake 15 minutes on the lower lever of the oven, then move to an upper rack and bake 10 minutes more. Cultural Background With Love Carlotta Degli Esposti |
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Last modified 20th April, 1998