Black Pepper Focaccia
Foccacia is traditional Italian flat
bread. You could serve it plain as a splendid accompaniment for salads.
This bread can be topped with herbs, onions, anchovies, tomatoes,
Italian ham, some favorite fillings or almost anything you like.
tablespoons dry yeast or 1 oz./30 g fresh yeast
cups all purpose flour
garlic infused olive
oil for bowl and pan
- Combine yeast and warm water
in a small bowl. Set aside for about 10 minutes to allow yeast to
a large bowl heap flour in
a mound and make a well in the middle. Gradually add yeast mixture
flour with a fork using a circular motion until dough is formed.
work surface and knead
dough on it for about 10 minutes, adding flour if needed until the
is smooth and elastic.
oil a large bowl and
place dough in the bowl to rise covered tightly for about 1-1/2 hours.
12" tart pan with
oil. Punch down the risen dough. Roll dough into round shape
1/2" to 3/4" thick. Transfer the dough to the pan, cover and let rise
oven to 400º F (200º C).
your fingertips make shallow
indentations all over the dough. Brush with olive oil and sprinkle with
salt, pepper and rosemary.
for 25 to 30 minutes or until golden. It should come out slightly moist
1 cup whole wheat flour or semolina for 1 cup of the all purpose flour
for added body and flavor
|Did You Know?
must be stated that the custom of leavening the dough for bread by the
of a ferment was not universally adopted amongst the ancients. For this
reason, as the dough without leaven could only produce a heavy and
indigestible bread, they were careful, in order to secure their loaves
being thoroughly cooked, to make them very thin. These loaves served as
plates for cutting up the other food upon, and when they thus became
saturated with the sauce and gravy they were eaten as cakes. The use of
the tourteaux (small crusty loaves), which were at first called
tranchoirs and subsequently tailloirs, remained long in fashion even at
the most splendid banquets. Thus, in 1336, the Dauphin of Vienna,
Humbert II., had, besides the small white bread, four small loaves to
serve as tranchoirs at table. The "Ménagier de Paris" mentions
"des pains de tranchouers half a foot in diameter, and four fingers
deep," and Froissart the historian also speaks of tailloirs.
It would be difficult to point out the exact period at which leavening
bread was adopted in Europe, but we can assert that in the Middle Ages
it was anything but general. Yeast, which, according to Pliny, was
already known to the Gauls, was reserved for pastry, and it was only at
the end of the sixteenth century that the bakers of Paris used it for