Focaccia

Makes 1 Loaf
Prep Time 15 min
Cooking Time 20min
Ingredients

• 4 cups flour
• 1/2 tbsp salt
• 1 package active dry yeast
• 1 tsp sugar
• 3 tbsp extra-virgin olive oil
• 1 tbsp coarse kosher salt

Method

• Sift 1 cup of flour into a large mixing bowl. Dissolve yeast and sugar in 3/4 cup of tepid water. Form a well in the flour, add the yeast mixture, and mix well, then kneed for 5 or so minutes until elastic. Set aside in warm place to rise, about 3 hours, until double in bulk. Add one cup of warm water, mix, add 3 cups sifted flour and the salt, mix, then kneed until combined and elastic.
• Dust with flour if mixture is too sticky, or add water (sparingly) if too dry. Cover with plastic sheet or dish towel and set aside to rise for another 2 – 3 hours, until double in bulk. Spread olive on the bottom of your baking pan (11 1/2 inches by 15 1/2 inches).
• Place dough in pan and stretch dough into sheet, pressing down firmly with your fingers to make indentations every 1/2 inch or so. Mix 1 tablespoon coarse kosher (coarse) salt with about 3 tablespoons water and 3 tablespoons extra-virgin olive oil.
• When salt has partially dissolved, dribble mixture over dough and gently work into indentations with your fingers. Preheat oven to 450 degrees. Allow dough to sit for about 1/2 hour, then bake for 15 to 20 minutes, until focaccia is golden.
• Serve hot or at room temperature.

Equipment

• Large mixing bowl
• Baking pan

Shopping List

• Flour (high-gluten flour, bread/hard)
• Active dry yeast
• Extra-virgin olive oil
• Kosher salt