Recipe: Focaccia Bread

How to make Focaccia Bread like Executive Chef Mirko Paderno, from the Oliverio Restaurant at the Avalon Hotel

By Ted Chen
|  Sunday, Aug 21, 2011  |  Updated 5:54 PM PDT
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Weekend Dining has tips from Oliverio Restaurant for making fresh, hot Focaccia bread.

Weekend Dining has tips from Oliverio Restaurant for making fresh, hot Focaccia bread.

Focaccia Bread
(Executive Chef Mirko Paderno, Oliverio Restaurant)

Ingrediants:
½ lb “riced” potatoes (unseasoned mashed potatoes)
1 lb. flour
1 T. sea salt
1.5 cups luke warm water
2.25 oz. Olive Oil
1 package active dry yeast

 

Preparation:
Dissolve yeast in lukewarm water
Combine all other ingredients and knead to combine
Add water/yeast mixture and knead for 10 minutes
Spread dough in greased ½ sheet pan (use olive oil, not butter)
Spread topping of choice on dough (see below)
Let rise for 1 hour or until it doubles in size
Preheat Oven to 375 degrees
Bake at 375 for 25 minutes

Different Topping Options:
--Sprinkle with fresh Rosemary, Oregano and sea salt
--Top with Sun Dried Tomatoes
--Sprinkle with Fresh Grated Parmesan Cheese
 

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