Directions: |
Directions:PREPARE DOUGH: Unyeasted dough tends to lack complex flavors, but this is a dish where we DO NOT want the dough to rise. Therefore, we are going to introduce the yeasted flavors into the main dough by adding a small amount of cooked yeasted dough. In a microwave-safe bowl, mix together bread flour, water, instant dry yeast, and light brown sugar, cover, and let ferment for 2 hours. Then microwave the mixture on high for 25 seconds to kill the yeast (or cook over medium heat until thickened). You'll have a thick roux-like mixture afterwards. In a stand mixer bowl with dough hook, add the cooked yeasted mixture, along with bread flour, water, fine sea salt, and EVOO. Mix on low until a cohesive dough comes together, then turn to high speed and knead for another 7 to 8 minutes, until the dough is extremely elastic and smooth. The dough should pull away cleanly from the bowl during mixing, and feels soft and tacky but NOT sticking to your hands, and should smell like uncooked bread. Cover the bowl with plastic wrap and let rest for AT LEAST two hours. This is a dish where you want the dough to be extremely relaxed in order to stretch properly. You can also prepare the dough the day before, wrapped in plastic wrap and keep inside the fridge, but let it sit at room temperature for at least 1 hour before using, 45 minutes before cooking, preheat the oven on 500 degrees, with a pizza stone (if available) set in the middle rack. While the oven's preheating, make the filling and shape the focaccia. SHAPE FOCACCIA: The recipe will make one large 13 1/2" round pie, or you can use a large rectangular sheet pan as well. On a well floured surface, divide the dough in half. Keep the dough floured as needed, and roll the first half portion into a thin sheet that is about the size of the pan you're using. Leave the first sheet on the counter and roll out the second half as well. This allow the first portion to REST again before stretching. Brush the surface of a 35 cm shallow pizza pan, pie pan, or baking sheet evenly with EVOO. Drape the first sheet over the pan, then kind of like tightening a plastic wrap over a plate, SLOWLY stretch the sides of the dough outwards exceeding the edges of the pan until the dough is very thin, almost transparent and film-like. You should be able to almost see through it. Tuck the edges underneath the pan to secure it. Now divide the filling into 5 large dollops and arrange them evenly on the surface. Drape the second sheet over, then stretch it out just like stretching the first sheet. Gently use the heels of your hands to contour the dough around the fillings, resulting in multiple domelike surface. Pinch the edges of the doughs to close, then press down on the edges to cut off any excess rims. Now, tear a 3" opening directly on top of EACH filling, allowing the cheese to spill over a little during baking. Drizzle about 1 tablespoon of EVOO on top and gently brush it around. Place the pan on top of the pizza stone, and bake until puffed, golden browned and bubbly all over. The cooking time will largely depend on the competence of your oven, going from 5 to10 minutes. Remove the pan from the oven and place on top of a burner over high heat for another 20 seconds to crisp up the bottom as well. Generously drizzle more olive oil as evenly as you can over the focaccia. Dust with a bit of freshly ground black pepper and serve immediately.
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This recipe for Focaccia di Recco is from