![recipe_tile2](-/media/images/united-states/widen/recipes/recipe_tile2.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Focaccia
Focaccia
KEEP SCREEN ON
Preparation Method
This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.
- In mixer bowl with dough hook, place flour, dry yeast, seasoning, sugar and salt.
- Mix ingredients together on low speed for 2 minutes.
- Pour in water and oil.
- Continue to mix for 5 minutes or until dough begins to form and pulls away from the bowl. * Increase speed to medium and knead the dough for 2 to 4 more minutes to form dough.
- Remove dough hook and cover with damp cloth.
- Allow to rise at room temperature 2 hours or until doubled in bulk.
- To check if the dough has doubled in bulk, stick 2 fingers into the dough about 1 inch down and quickly remove them.
- If the finger indents remain, then the dough has doubled in bulk.
- If the finger indents disappear, then the dough still needs to rise longer.
- On lightly floured surface, roll dough into a flattened ball.
- Place in greased 8-inch glass pie plate.
- Gently spread dough to fill the plate.
- Coat top with olive oil.
- Using fingers, poke holes about 1 inch into dough evenly across dough.
- Cover with dry cloth and allow to rise 1 hour.
- Coat top with olive oil.
- Using fingers poke holes about 1 inch into dough evenly across dough again.
- Sprinkle top with coarse sea salt.
- Position oven rack to rack position 1.
- Place dish on rack.
- Close oven door.
- Set oven to Recipes #R14.
- Push OK.
- After the oven chimes, remove pan from oven.
- Remove from dish immediately.
* If dough is too dry, add additional water, 1 tablespoon at a time, until dough becomes moist. If dough is too moist, add additional flour, 1 tablespoon at a time, until dough becomes more dry.