Focaccia

     

Inspired by Carol Field

3 ten inch rounds or two 11 X 16 sheets.

Ingredients

2 ½ tsp active dry yeast

¼ warm water

½ tsp sugar

2 TBSP Olive Oil

2 ¼ cup water at room temperature

7 ½ cups  AP flour (half AP and half Bread Flour if you wish)

1 TBSP Fine salt

Directions

Stir yeast into the warm water and sugar in a large mixing bowl. Let it stand for 10 minutes till foamy.

Stir in 2 ¼ cup water and olive oil.

Add 2 cups of flour and salt and mix together.

Add up to 5 and ½ cups of flour as needed until the dough comes together. 

Knead on a flour surface till velvety and soft-not sticky!  About 8 to 10 minutes.

1^st Rise

Place dough in an oiled bowl and cover with plastic wrap.  Let it rise till it has doubled in sized about 1 ½ hours.  (I found an hour was enough time)

2^nd Rise

Cut the dough to desired shape and press into your oiled pans or sheets.  Cover with a towel and let rise for 30 more minutes.

3^rd Rise

I have never had the patience for this step but Carol recommends that you dimple the dough with your fingers, cover it with a towel and let it rise for 2 more hours!!!!! 

Top with your choice of toppings.  I like to put Extra Virgin Olive oil with Rosemary and Sea salt one loaf.  Pesto sauce all over the second and herbs such as basil, oregano and thyme with parmesan cheese.  Do what you like and experiment to find that awesome combination.  Tomorrow I am going to make some with some sautéed onions and olive oil.  Let your imagination rule the day!

Bake in a hot oven at 400 degrees for 20 minutes, turning as needed.  You can spray misting water over the baking dough three times in the first ten minutes if you wish.  Eat warm!