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Focaccia with Coarse Salt

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  20 Minutes
Total Time:  3 Hours 35 Minutes
  Makes one 8-inch focaccia round
In pizzerias, this simple focaccia is sometimes served with a tumbler of red wine before dinner. It can also be split in half and used to house a variety of fillings for panini.
1/2 recipe herb-flavored focaccia dough, completed through the first rising
1 1/2 teaspoons coarse salt
Coarsely ground pepper
1 1/2 tablespoons coarsely chopped fresh rosemary
Extra-virgin olive oil for drizzling
Other necessary recipes:
Herb-Flavored Focaccia
Focaccia with Coarse Salt Recipe at
Lightly oil an 8-inch cake pan or similar pan. Place the dough in the prepared pan and gently stretch it to the edges, pulling it from the center outward to achieve an even thickness. If the dough springs back toward the center and is difficult to work with, cover and set it aside to relax for 10 minutes, then continue coaxing the dough out to an even thickness. Cover with a kitchen towel and let rise until almost doubled in bulk and very soft and puffy, about 45 minutes.

Preheat an oven to 475 degrees F. Using your fingertips, dimple the dough vigorously in several places, leaving indentations about ½ inch deep. Again cover the pan with a towel and let rise for 20 minutes longer.

Sprinkle the risen dough evenly with the salt and pepper to taste and the rosemary. Drizzle with olive oil. Bake until golden brown and cooked through, 15-18 minutes. Transfer the pan to a rack and let stand until the focaccia is barely warm, about 10 minutes, then serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes one 8-inch focaccia round
Calories: 205
Sodium: 998mg
Fiber: 1g
Carbohydrates, Total: 25g
Protein: 4g
% Cal. from Fat: 44%
Fat. Total: 10g
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