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Basil Spiral Focaccia Recipe
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to make Basil Spiral Focaccia Recipe for 8 you will need
Ingredients
| | DOUGH | | | | 2 1/2 | teaspoons | Active dry yeast | | 4 | fl oz | warm-water | | 4 | fl oz | Water; room temperature | | 2 | tablespoons | Water; room temperature | | 4 | fl oz | olive-oil | | 500 | | Grams unbleached plain flour | | 1 1/2 | teaspoons | Sea salt |
| | FILLING | | | | 3 | tablespoons | Light extra virgin olive oil | | 1 | large | Bunch fresh basil; about 1.5 to 2 cups tighly packed leaves |
| | TOPPING | | | | 1 | tablespoon | Extra virgin olive oil |
Instructions
Mix the yeast into the warm water in a bowl and let stand until
it is creamy.
Stir in the water and the oil.
If you are making the dough by hand, combine the flour and the salt, add
them in 2 additions, and mix until the dough comes together well. Knead on
a lightly floured surface for 4 to 5 minutes, let the dough rest briefly,
and finish kneading for another minute or two. The dough will be soft and
as delicate as an ear lobe. If you are using a heavy-duty electric mixer,
use the paddle attachment to mix the flour and salt into the yeast mixture
until they form a dough. Change to the dough hook and knead for 2 to 3
minutes, or until the dough is as tender as an ear lobe.
FIRST RISE: Place the dough in a lightly oiled container, cover it tightly
with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and
15 minutes.
SHAPING AND SECOND RISE: Turn the dough out on a lightly floured work
surface and roll it with a lightly floured rolling pin into a 12 x 18 inch
rectangle that is about 1/4 inch thick. The dough will roll out easily and
repair easily, if it should tear. To fill, paint the 2 to 3 tablespoons of
olive oil over the top of the dough - be sure to brush it thoroughly, even
liberally - and then cover the surface with a thick carpet of basil leaves.
Roll up the dough from the long end, like a jelly roll. Oil a 10 x 4 inch
angel-food tube pan very well and slip the dough into it, seam side down.
Don't be concerned if the 2 ends of the roll don't touch; they will after
the second rise. Cover the dough with a towel and let rise until doubled,
about 1 to 1 1/2 hours.
Baking: At least 30 minutes before you plan to bake, preheat the oven to
200C/400F with a baking stone inside, if you have one. Brush the top of
the "sfoglierata" with 1 tablespoon of olive oil. Place the pan directly on
the stone and bake until golden, about 40 minutes. Let cool for 15 or 20
minutes, then slide the blade of a long thin knife or spatula between the
"sfoglierata" and the pan sides and the center tube to loosen it. Place on
a rack. Serve warm.
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Sat 29 Mar 2008
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