{"id":2262,"date":"2015-08-17T11:06:03","date_gmt":"2015-08-17T18:06:03","guid":{"rendered":"http:\/\/aysontespli.ca\/?p=2262"},"modified":"2015-08-17T11:06:03","modified_gmt":"2015-08-17T18:06:03","slug":"focaccia","status":"publish","type":"post","link":"http:\/\/aysontespli.ca\/?p=2262","title":{"rendered":"Focaccia"},"content":{"rendered":"

I have to make Focaccia for my Professional Cook Level 2 Practical exam…well, I don’t HAVE to make Focaccia but it seems Dinner Rolls are frowned upon as …. That’s such a Grandma thing to make….well, hello? I AM a Grandma! I also have the choice of making a Baguette but the truth is, mine always tend to have gaping holes in them! \u00a0Anyway, I decided to make this Focaccia instead of my tried and true Dinner Rolls.
\nI have to admit, the second time I made this recipe, I was quite impressed! The first time, I made as recipe suggested and it came out thin and crispy – second time, I let the Focaccia proof for about 45 minutes before I baked it.<\/p>\n

The original recipe came from my ancient The Canadian Living Light and Healthy Cookbook, page 38.<\/p>\n

\"soft<\/a>
Soft and Chewy Flatbread<\/figcaption><\/figure>\n

Focaccia<\/span><\/strong>
\n2 Tbsp (1 Tbsp) Sugar
\n2 cups (1 cup) warm Water
\n1 Tbsp (1 1\/2 tsp) Active Dry Yeast
\n5 cups (2 1\/2 cups) Bread Flour
\n2 oz (1 oz) Butter, melted
\n1 1\/2 tsp ( 3\/4 tsp) Salt
\nOlive Oil for brushing loaf(ves)
\nHimalayan Salt
\nRosemary
\nThyme<\/p>\n

*I only need to make 1 for my practical exam so I have listed the ingredients for a single Focaccia in brackets<\/p>\n

In large bowl, dissolve sugar in water; sprinkle with yeast and let stand for 10 minutes or until frothy.
\nUsing wooden spoon, stir in 3 cups (1 cup) \u00a0of the flour, butter and salt; beat until smooth.
\nAdd enough of the remaining flour to form a soft dough.
\nTurn out dough onto lightly floured surface; knead for about 10 minutes or until smooth and elastic.
\nPlace dough in greased bowl, turning to grease all over.
\nCover with plastic wrap or damp tea towel and let rise in warm place for about 75 minutes or until doubled in bulk.
\nPunch down dough and divide into 2 portions ( No need to divide dough if only making one Focaccia).Form each portion into a ball.
\nPlace on lightly floured surface and sprinkle with flour.
\nCover an d let stand for 20 minutes.
\nStretch and pull out each portion of dough into 16 inch (40cm) long oval.
\nPlace on ungreased baking sheet.
\nUsing side of hand, make ridges 1 inch (2.5cm) apart down length of each oval.
\nBrush each loaf with olive oil, sprinkle with rosemary, thyme and salt.
\nCover loosely with tea towel and let proof in draft free for 45 minutes.
\nBake in 375F (190C) oven for 25 to 30 minutes or until golden brown.
\nRemove from baking sheets and let cool on wire rack.
\nMakes 2 Focaccia \u00a0(1 Focaccia)
\nEach Focaccia serves 4 \u2013 6 depending on use.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I have to make Focaccia for my Professional Cook Level 2 Practical exam…well, I don’t HAVE to make Focaccia but it seems Dinner Rolls are frowned upon as …. That’s such a Grandma thing to make….well, hello? I AM a Grandma! I also have the choice of making a Baguette but the truth is, mine … Continue reading Focaccia<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2262","post","type-post","status-publish","format-standard","hentry","category-yeast-bread"],"_links":{"self":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2262"}],"version-history":[{"count":1,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2262\/revisions"}],"predecessor-version":[{"id":2264,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=\/wp\/v2\/posts\/2262\/revisions\/2264"}],"wp:attachment":[{"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2262"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/aysontespli.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}