Focaccia for the Love of It - Longmeadow Farm Recipe

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Focaccia for the Love of It - Longmeadow Farm
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Ingredients
10
Count
Nutrition
397
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
  2. If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
  3. Switch to the dough hook and mix on medium low for another 3 minutes.
  4. Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
  5. Put dough on board or counter dusted with a bit of flour.
  6. Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
  7. Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
  8. Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
  9. Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
  10. Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
  11. Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
  12. Brush last tablespoon of oil, add toppings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.9 Kcal (1662 kJ)
Calories from fat 79.27 Kcal
% Daily Value*
Total Fat 8.81g 14%
Sodium 1085.55mg 45%
Potassium 106.1mg 2%
Total Carbs 68.11g 23%
Sugars 2.28g 9%
Dietary Fiber 1.86g 7%
Protein 10.97g 22%
Vitamin C 0.1mg 0%
Iron 3.6mg 20%
Calcium 21.6mg 2%
Amount Per 100 g
Calories 224.8 Kcal (941 kJ)
Calories from fat 44.9 Kcal
% Daily Value*
Total Fat 4.99g 14%
Sodium 614.86mg 45%
Potassium 60.1mg 2%
Total Carbs 38.58g 23%
Sugars 1.29g 9%
Dietary Fiber 1.05g 7%
Protein 6.21g 22%
Iron 2.1mg 20%
Calcium 12.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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