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Today is September 25, 2022

Foccacia Bread

Breads & Desserts


2 tsp. rapid-rising dry yeast
1 cup warm water
2 Tbsp. sugar
3 1/2 to 4 cups all-purpose flour
1/4 cup olive oil
1 Tbsp. salt


  In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Pour in olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
  Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl. Turn to coat the entire ball with oil so it doesn’t form a skin. Cover with a towel and let rise a warm place until doubled in size, about 45 minutes. Coat a sheet pan with parchment paper. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2 inch thick. Lay the flattened dough on the pan and cover with towel. Let rest for 15 minutes.
  Preheat oven to 400 F. Uncover the dough and dimple with your fingertips. At this point you should add any toppings you would like. Recipe author Lynnette Scott uses salt, pepper and olive oil infused with rosemary and garlic. Bake on the bottom rack for 15 to 20 minutes.


from Lynnette Scott, Green Lady Bakery

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