Focaccia

I’m not sure where I got this recipe. Kegan and I made this Saturday. It was pretty great.

 

 

 

 

 

 

 

 

 

Focaccia

1 1/4 cups warm water
2 teaspoons active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil, plus extra for the top
2 1/2 to 3 cups flour (I used whole wheat pastry flour)
Cornmeal if using a stone
1 1/2 teaspoons coarse sea salt

Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly, about 10 minutes. Meanwhile oil a bowl for the dough.

In a mixing bowl, combine 1 cup warm water with the proofed yeast, the add the salt, oil and as much flour as the dough will hold. Turn it out onto a floured surface and knead until smooth, working in enough flour to make it easy to handle, about 5 minutes. Place in the oiled bowl, turn once, and cover with a damp cloth. Set in a warm place to rise until doubled in bulk.

Turn out the dough and roll it into circle or oval about 1/2 inch thick. Leave it whole or slash it decoratively in several places, then pull on the dough to open the cuts. Place on the back of a sheet pan or a wooden peel dusted with cornmeal, brush with olive oil, and sprinkle with coarse salt. Cover and let rise again, about 30 minutes.

Meanwhile, preheat the over to 400 degrees with a baking stone if you have one. Bake the bread in the middle of the oven until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.

Herb Focaccia: Very finely mince 2 tablespoons fresh rosemary leaves. Knead half into the dough and sprinkle to remainder on top, along with the salt, just before baking.

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