Foccaccia

September 2, 2009

180 x 20 min.

25 x 20cm

250g bread flour
4g dry yeast
3g salt
10ml olive oil
150ml water,warm
1 tbsp thyme tips
3 tbsp olive oil

1.
Measure the warm water into a measuring cup.
Sprinkle in the yeast and let stand until the yeast dissolves
and swells.
2.
place flour and salt in a bowl. Add the liquid ingredients
and combine.
3.
Turn the dough onto a lightly floured work surface and
Knead until smooth and elastic; for 9 minutes
(2 minutes at low speed + 5 minutes at medium speed
+ 2 minutes at high speed)
4.
Form the dough into a ball. Put it in a deep oiled bowl,
covered with a plastic wrap.

5. [resting time]
Rest the dough until doubled in bulk, about 80 minutes at
27C.

6.
Punch down once and rest for another 20 minutes.
7.
Roll out the dough with a rolling pin into rectangle.
Place the dough on a baking tray.

8.[Proofing time]
Rest the dough about 50 minutes, covered with a plastic bag.

9.
Press dimples in the dough with your knuckles and brush with
the olive oil.
Sprinkle with the thyme tips.
10.
Bake for 20 minutes.