Focaccia Bread Mix

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READY IN: 40mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
  • Bread Mix
  • 12
    cups flour
  • 4
    cups cornmeal
  • 4
    teaspoons salt
  • 4
    tablespoons sugar
  • To Bake (Makes 3 loaves)
  • 2
    cups water (120 degrees, be very careful not to get it too hot you'll kill the yeast and ruin the bread)
  • 2
    tablespoons yeast
  • 4
    cups bread, mix
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DIRECTIONS

  • Bread Mix---------.
  • Mix well in a large tub or bowl.
  • If you like herbs in your bread, add 2 T sweet basil, or a mix of Italian herbs.
  • Mix well with a wire whisk.
  • Then put in plastic containers to store.
  • To Bake----------------.
  • Mix and blend well.
  • No need to knead, just mix well, until the dough is smooth, makes a firm ball, and is not sticky.
  • If sticky, add some more flour until it's firm.
  • Put it in the refrigerator and let it sit for a day.
  • If you don't have a day, let it rise for a couple of hours, punching it down when it doubles.
  • This will develop a much better flavor and crust.
  • If your in a hurry the dough can go into the oven as soon as you roll it out, and let it rise for 15 minutes.
  • This is a very forgiving recipe so don't worry.
  • Now when your ready to bake, separate the dough into 3 pieces.
  • With a little flour scattered on your counter, roll each piece of dough out into a circle about 1/2 inch thick.
  • Set on greased baking sheets.
  • Then let the dough proof or raise for 15 minutes.
  • Then put your fingers into the dough, making some impressions, brush with melted butter or olive oil, and then very lightly with Italian sauce.
  • Get creative with your toppings if you want.
  • Parmesan, and fresh rosemary are great.
  • Bake at 375 for 15 to 20 minutes until nicely browned and crusty.
  • The bottom should be brown as well.
  • Brush again with melted butter or olive oil.
  • Now when the bread has cooled, wrap in plastic wrap completely, and freeze.
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