Directions: |
Directions: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 to the bowl. Pour in olive oil. ( I usually add about half the flour and then add the olive oil). When the dough starts to come together, increase the speed to medium. (I have found that at this point the dough is too stiff for my mixer, so at this point remove it from the mixer bowl and knead the dough for about 10 minutes). If your mixer is powerful enough to mix the stiff dough, continue to mix the dough until it is smooth and elastic, about 10 minutes, adding flour as necessary. Stop the machine periodically to scrape the dough off the hook.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a ball and place in an oiled bowl, turn to coat the entire ball with oil so it will not form a skin. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stove top or any other warm place until doubled in size - about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Preheat oven to 400 degrees. Once the doubled in size, turn it out onto the counter. Roll and stretch the dough out to an oblong shape (or any shape you like) about 1/2- inch thick. Lay the flattened dough out on the pan and cover with plastic wrap. Let rest for 15 minutes.Uncover the dough and dimple it with your fingertips. Brush the surface with more olive oil.
Add any of your favorite toppings on the surface of the dough. Bake for 15 to 20 minutes until a golden color.
SUGGESTED TOPING:
1. carmalized onions with rosemary
2. combination of:
1 to 3 onions sliced and sautéed (use olive oil)
2 garlic cloves - chopped
10 Kalamata or Spanish olives chopped
1/4 or more grated Parmesan cheese
1 tbsp. coarse salt
ground black pepper (opt.
2 tbsp. oregano or basil or rosemary or sage
sun dried tomatoes (opt.) |
Personal
Notes: |
Personal
Notes: ****Do not be discouraged. The directions seem long, but actually it is simple. I just gave lots and lots of details.
I have made this focaccia many times and usually double the recipe, using different toppings. It freezes just fine with the toppings. Also, this makes great pizza crust.
You will impress all your friends an family (and yourself) with this divine bread.
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This recipe for Focaccia (flat bread), by 