Formulas
Low-Fat Focaccia
Focaccia often oozes with oil, drizzled generously on its top. Not this one -- marinara sauce does the trick of moistening and adding flavor. Result? Focaccia with half the fat.
Dissolve yeast in 1 lb. water. Let stand 5 minutes. Add remaining water, oil, flours and salt. Mix to smooth, elastic soft dough. Ferment until doubled, 1-1/2 hours. punch. Knead in optional herb. Scale into rounds:
1 lb., 8 ozs. for 12" x 2" pans
1 lb. for 10" x 2" pans
6 ozs. for 7" pans
Spray pans with vegetable oil; press dough into pan bottoms. Cover pans; proof 30 minutes. Dimple dough to 1/2" depth. Cover pans; proof until doubled, about 45 minutes. Spread thin layer marinara sauce (2 ozs. for 12" pans) atop dough. Sprinkle with coarse salt. Spritz dough with water; bake at 400°F 25 minutes, until browned. Unmold immediately.
Variations:
Use half the amount of dried herbs if fresh are not available. Slice warm un-
molded focaccia into wedges and sell them individually during lunch hours.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Yeast | 2 ozs. |
.50 |
.75 |
| Water | 10 lbs. |
40.00 |
68.00 |
| Olive oil | 4 ozs. |
.98 |
1.75 |
| Progressive BakerŪ Hummer High Gluten Flour | 7 lbs., 13 ozs. |
31.00 |
100.00 |
| Sea salt | 4 ozs. |
.98 |
1.75 |
| Total | 25 lbs., 8 ozs. |
100.00 |
242.75 |
Herb Option: Chopped fresh herb (basil, oregano, rosemary or sage) 2 ozs. or Fresh, diced 8 lbs.