Recipe - Basil Spiral Focaccia

DOUGH
2 One half teaspoon Active dry yeast
One half cup Warm water
One half cup Plus
2 tablespoon Water; room temperature
One half cup Mild tasting extra virgin
olive oil
500 Grams unbleached plain flour
1 One half teaspoon Sea salt

FILLING
2 (up to)
3 tablespoon Light extra virgin olive oil
1 lg Bunch fresh basil; about
1.5 to 2 cups tighly packed
leaves

TOPPING
1 tablespoon Extra virgin olive oil

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)

Date: 25 Sep 1995 11:14:38 0500

Source: "Focaccia" by Carol Field, (Chronicle Books, SF) ISBN:
0811808548 (hc), 0811806049 (pb) Serves: 8 to 10; Makes one 10 inch
focaccia

This focaccia is known as "sfoglierata". It is fantastic eaten warm
although it keeps for 2 days wrapped in a plastic bag. You can gently
reheat slices ... it's better than eating it cold, although it is OK cold
too.

Whisk the yeast into the warm water in a large bowl; let stand until
creamy, about 10 minutes. Stir in the roomtemperature 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 heavyduty 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 One fourth 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
angelfood 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 One half 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.

VIVIANE'S NOTES: When you cannot get your hands on fresh basil leaves, you
can use pesto as a filling ... just make sure that the filling is not too
liquid or it will create a mess as you roll up the focaccia. It is
delicious with pesto inside. I use pesto without the cheese added. I think
a filling of olive pesto/pate or artichoke pate would be good too.

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