Recipe: Whole Wheat Tuscan Flatbread (focaccia)
Pizza/FocacciaWHOLE WHEAT TUSCAN FLATBREAD
"Our friend Franca Landini always seemed to have this simple focaccia on hand whenever we visited Fattoria Viticcio, the wine estate just outside of Greve in Tuscany, which she and her husband, Lucio, and son Sandro owned. She served us warm slices of flatbread as we sat under the pine trees in the garden and sipped Lucio's Prunaio, a fabulous "super Tuscan" wine.
Scbiacciata is the Tuscan name for focaccia. It means flattened or squashed. Whole wheat flour gives this bread a warm, nutty flavor."
1 package dry yeast
3/4 cup warm water (105 to 115 degrees F)
1 cup milk
6 tablespoons olive oil
3 cups unbleached all-purpose flour (about)
1 cup whole wheat flour
1 1/2 teaspoons coarse or kosher salt plus more for sprinkling
In a large bowl, sprinkle the yeast over the water. Let stand 1 minute, or until creamy. Stir to dissolve the yeast.
Add the milk and 3 tablespoons of the oil. Add the all-purpose flour, whole wheat flour, and salt. Stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding additional flour if the dough seems very sticky.
Oil a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Oil a 15x10x1-inch jelly-roll pan. Flatten the dough with your fist. Place it in the center of the pan and stretch and pat it with your hands to fit. Cover with plastic wrap and let rise for about 1 hour until puffy and nearly doubled.
Preheat the oven to 450 degrees F.
With your fingertips, firmly press the dough to make dimples 1 inch apart all over the surface of the dough. Drizzle the remaining 3 tablespoons oil over the top. Sprinkle lightly with coarse salt.
Bake 20 to 25 minutes, or until golden brown and crusty. Transfer to a rack to cool slightly. Cut into rectangles and serve warm.
Makes 1 (15x10-inch) flatbread, 8-10 servings
Source: Pizza Any Way You Slice It! by Charles and Michele Scicolone
"Our friend Franca Landini always seemed to have this simple focaccia on hand whenever we visited Fattoria Viticcio, the wine estate just outside of Greve in Tuscany, which she and her husband, Lucio, and son Sandro owned. She served us warm slices of flatbread as we sat under the pine trees in the garden and sipped Lucio's Prunaio, a fabulous "super Tuscan" wine.
Scbiacciata is the Tuscan name for focaccia. It means flattened or squashed. Whole wheat flour gives this bread a warm, nutty flavor."
1 package dry yeast
3/4 cup warm water (105 to 115 degrees F)
1 cup milk
6 tablespoons olive oil
3 cups unbleached all-purpose flour (about)
1 cup whole wheat flour
1 1/2 teaspoons coarse or kosher salt plus more for sprinkling
In a large bowl, sprinkle the yeast over the water. Let stand 1 minute, or until creamy. Stir to dissolve the yeast.
Add the milk and 3 tablespoons of the oil. Add the all-purpose flour, whole wheat flour, and salt. Stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding additional flour if the dough seems very sticky.
Oil a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Oil a 15x10x1-inch jelly-roll pan. Flatten the dough with your fist. Place it in the center of the pan and stretch and pat it with your hands to fit. Cover with plastic wrap and let rise for about 1 hour until puffy and nearly doubled.
Preheat the oven to 450 degrees F.
With your fingertips, firmly press the dough to make dimples 1 inch apart all over the surface of the dough. Drizzle the remaining 3 tablespoons oil over the top. Sprinkle lightly with coarse salt.
Bake 20 to 25 minutes, or until golden brown and crusty. Transfer to a rack to cool slightly. Cut into rectangles and serve warm.
Makes 1 (15x10-inch) flatbread, 8-10 servings
Source: Pizza Any Way You Slice It! by Charles and Michele Scicolone
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Pizza/Focaccia
Pizza/Focaccia
- Italian Easter Pie (Double Crust Stuffed Pizza, King Arthur Flour recipe)
- Chicago Stuffed Pizza (bread machine dough cycle)
- Rice-Bottom Pizza (gluten free)
- Crescia Marchigiana Style (Quick Flat Bread)
- Light Pesto Mushroom Pizza
- Ace Bakery Focaccia and Scacciata and Biga (Italian starter)
- Vegetarian Spaghetti Pizza (with prebaked spaghetti crust)
- Grilled Pizza with Two Toppings (Al Forno and Lucky's Restaurants)
- Piadine (uleavened bread dough) - re: No Yeast Pizza Dough, Here is one just for you. Sarah
- Ratatouille Pizza (using biscuit mix for crust)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute