Basic Foccacia

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Focaccia

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
35 min
Level:
--
Yield:
6 appetizers

Times:

Prep: 3 hr 30 min
Inactive Prep: --
Cook: 35 min
Total:: 4 hr 5 min

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Ingredients

Basic Dough:

1 1/2 cups warm water (110 to 115 degrees)
1 tablespoon sugar
1/4 ounce (1 package) yeast
3 1 /4 cups all-purpose flour (you may need more to achieve the smooth elasticity)
2 teaspoon salt

Topping:

2 tablespoons olive oil
1 Italian Roma tomato, sliced thinly
2 tablespoons chiffonade of basil
1/4 cup (2 ounces) grated Parmesan cheese

Directions

In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9 x 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and b

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Comments & Reviews

recipe Basic Foccacia
JANE Chatham, NJ 01-03-2009
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Pleasantly Surprised
Rated: 5 stars out of 5

Emeril's recipes are hit-or-miss. He does best, I think, when he sticks to the basics, without trying get too fancy. The... basic dough for this comes out perfect. Toppings, as with pizza, are whatever you want. I've done this with both rosemary and freshly ground black pepper, and basil and grated romano. The amount of salt in the dough seems about right. You could probably get away with less sugar, but it didn't come out sweet. The yeast I happened to have on hand (kept in the fridge) "expired" several months ago. It was supposedly "instant" yeast that didn't need proofing, but I proofed it anyway. Turns out it was rapid-rise, and my wad of dough turned into Jabba the Hutt in less than an hour, in a 65 degree house. The texture and flavor of the bread was as good as anything I've been served in a bread basket at a fancy restaurant. It's a really reliable recipe for the dough.Read more
recipe Basic Foccacia
Julie Woodbury, CT 02-18-2008
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Great Basic Foccacia
Rated: 5 stars out of 5

This is a wonderful bread for anyone that is a little weary about making their own. The recipe itself is very simple. I... studded mine with Garlic pieces, and topped it with parmasean and italian seasoning and it came out wonderful. I baked it for 30 - 35 minutes and it came out golden and delicious. I would highly recommend this to anyone looking for a good beginner bread recipe.Read more
recipe Basic Foccacia
Allyson Laguna Niguel, CA 10-15-2007
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Excellent
Rated: 5 stars out of 5

I made this twice. First as a large loaf, which was fabulous just with italian season and oil on top. The next day I made... small burger size buns with 3 slices of roma tomatoes and oil on top and we had our burgers in them. They were excellent holding up the burgers as we tend to go topping mad with ours. I adjusted the salt to 1 tsp. and the individual ones cooked up in about 15 minutes. The large one about 30 minutes or so. Thanks Emeril!Read more
recipe Basic Foccacia
Laura Little Rock, AR 09-20-2007
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Chewy goodness
Rated: 5 stars out of 5

I needed to add 1/2 cup more flour to achieve the right consistency, and even then the dough seemed 'loose'. But it turned... out perfectly - it rose so much that it outgrew the bowl! I topped with a combination of rosemary, olive oil, roasted garlic, and Parmesan and baked for 25 minutes. It was crispy on bottom and chewy on top. Simple enough to do for a weeknight dinner - only catch is the 3 hour rise time.Read more
recipe Basic Foccacia
Robyn Santa Barbara, CA 04-17-2007
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Magnifico!
Rated: 5 stars out of 5

Although the final words to the recipe were missing...the recipe tells you up top that baking time is 35 minutes. I checked... after 20 then 30 minutes - lightly browned. Turned oven off and let set another 5 minutes...and out it came! The only difference - I halved the Roma and then thinly sliced. It made for a "tomato in every bite." Excellent flavour and presentation.Read more
recipe Basic Foccacia
Anonymous 11-28-2006
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Wow
Rated: 5 stars out of 5

Fantastic! I topped mine with garlic and italian seasoning. The recipe was missing the final instructions - I baked it for... about 15 minutes and it was done perfectly.Read more