Italian Pan Bread Aka Focaccia Food

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

ITALIAN PAN BREAD AKA FOCACCIA

Steps:

• Add all dry ingredients to a mixer bowl or to a food processor with bread attachment in place.
• Mix dry ingredients on low speed for about two minutes.
• Measure out warm water and oil into a bowl or measuring cup and at both to the dry as it mixes for another two minutes on low speed.
• After two minutes increase your mixers speed to medium for another six minutes.
• Dust counter top with flour, on the counter form dough in to a ball and let it proof covered for about 10 minutes.
• Spray the edges of your baking sheet, place baking paper on surface without allow any wrinkles, and sprinkle evenly with corn meal.
• After the dough has proofed for ten minutes spank it flat to force out any air bubbles.
• Place dough on baking sheet and roll out until it is about an inch thick or until it is an inch from all sides of the sheet.
• Poke the surface of the dough with your finger creating little craters.
• Brush with olive oil and place in the oven at the lowest setting along with a bowl of water.
• Let dough rest and rise for twenty minutes.
• Turn oven up to 400 degrees.
• Bake bread for about twenty minutes.
• You can test for doneness by measuring the internal temperature.
• Once it reaches about 190 degrees it is done.

ITALIAN GARLIC AND HERB SEASONED PANINI - FOCACCIA BREAD (ABM)

Steps:

• Prior to placing ingredients in breadmaker, fill the container with water.
• It needs to accomodate at least 11 cups of water.
• If it has that capacity, you can dump the water out and proceed.
• The dough makes a large amount and does rise to the top of the container.
• Place all ingredients in bread machine in order suggested by the manufacturer.
• If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread.
• Set machine to dough cycle.
• When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky).
• Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour.
• Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets).
• After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour).
• Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat).
• Brush with olive oil.
• If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly.
• Sprinkle with salt.
• Bake about 20-30 minutes or until a light golden.
• Serve warm or slice to use for a panini sandwich and grill.
• *Notethat preparation time doesn't include about 3 hours of rising time.