In Good Taste Focaccia

This recipe was made daily in the In Good Taste Bistro while it was still in operation. It was a firm favourite with all our customers. We also used it to make our panini.

Makes one cookie sheet pan (half sheet pan)

Equipment: Electric Mixer with paddle attachment; clean, dry towel; cookie sheet pan; baking stone (optional)

Preheat oven (during second rise) to 375 °F

2 Tablespoons granulated sugar

2 Tablespoons rapid dry yeast

3 cups lukewarm water

2 ¼ lbs. all purpose flour

1 ½ Tablespoons of Kosher salt

Extra virgin olive oil to oil bowls, sheet pans and brush dough with

In an electric mixer bowl with paddle, combine the sugar, yeast and water. Stir slowly until the yeast and sugar are dissolved. Add the flour slowly, and then the salt, scrape down the sides of the bowl then continue to mix on slow speed until the dough forms into a ball.

Oil a bowl with some of the olive oil. Place the dough into the bowl and brush a little more olive oil over the top of the dough. Place the bowl in a warm and draft free place and cover with a tea towel (do not let the towel touch the dough).  Let rise until it doubles in size, then punch down and transfer to an oiled sheet pan. Using your fingertips press dough to the edge of the sheet pan, make sure the dough is evenly distributed. Alternatively, you can form the dough into a round of dough. Coat the top of the dough with olive oil and let rise in a warm and draft free place until the dough is doubled. Put the baking stone into the cold oven while the dough is rising, and preheat the oven to 375 °F.

Bake at 375°F until cooked through and golden brown on top.

www.ingoodtastestore.com

Copyright 2000-2005 Culinary Adventures, all rights reserved.