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Basil Focaccia Bread Focaccia al basilica

Basil Focaccia Bread Focaccia al basilica is built on Fresh Basil, All Purpose Flour, Yeast, Water, and Malt Liquor. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 bunch
• 4 cup
• 1 tbsp
• 1 cup
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 2/3 tsp
• 1/2 cup
• 3 tbsp
• 1 tsp
• 2 1/2 tsp

Method (preview)

1. 1

   To Make The Focaccia: Blanch the basil leaves in boiling water for 10 sec, cool it in ice water, and then dry it.

2. 2

   Chop or blend it finely.

3. 3

   Put the flour onto a clean work surface and make a well in the center.

4. 4

   Dissolve the yeast in the water.

5. 5

   Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time.

6. 6

   Add the chopped or blended basil and the oil.

7. 7

   Lastly, add the salt and knead the dough until smooth, and elastic.

8. 8

   Cover the dough with a sheet of lightly greased plastic wrap and let rise in a warm place for about 30 min.

9. 9

   To Make The Brine: Combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and let it rest.

10. 10

    Transfer the dough to a baking pan greased with oil, stretching with your fingertips.

11. 11

    Sprinkle the focaccia with the Genoese brine and let rise until it has doubled in volume, about 1 hr.

12. 12

    Bake in the oven at 390F (200C) for 25 min or until golden.

13. 13

    Lean Meat; 0 Vegetable; 4 Fat.