Faccacia Bread Recipe

Ingredients

 2 cups of milk

1 package active dry yeast

1 tablespoon sugar

5 cups all-purpose flour, plus additional for kneading

1 teaspoon sea salt, plus coarse sea salt, for sprinkling 

1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl  combine the flour, 1 tablespoon of sea salt, 1/2 cup olive oil and the yeast mixture, mix and knead. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat a 9*9 pan with 1/4 cup olive oil. （you'll need two)

split the dough onto halves,  pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Recipe courtesy Anne Burrell

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html#lightbox-recipe-video?oc=linkback

這個是俺今天的成果 (上周末做的我女兒一天之內就吃完一整個！）（傳上來好像不怎麼好看哈，不要緊，很好吃的，尤其喜歡咸麵包的童鞋不妨試試）