Focaccia- Modified from a recipe from Epicurious
Makes 8+ servings
This recipe has a total of ~3 hours rising time plus ~20 minutes baking time
- 2 cups warm water (105-115 degrees)
- 2 tsp dry active yeast (rise time will be cut by 30-45 minutes if you use rapid rise yeast)
- 4 ½ cups all purpose flour
- 1 tsp salt
- 2 Tbl olive oil
- Toppings of choice- tomato sauce, fresh mozzarella, rosemary, roasted peppers….
Mix the water and yeast in a large bowl and let sit about 10 minutes, until foamy.
Add flour and salt and mix with a spoon until dough forms. Dump dough on a floured surface or baking cloth and knead, adding flour as needed, until it’s a smooth and elastic ball. (window pane test)
Oil the bowl and put in the dough ball, turning to coat.
Cover with plastic wrap and set in a draft-free place. Let rise about 90 minutes or until doubled in size.
Punch down the dough a return to the bowl. Cover and let rise another 45 minutes.
Coat a baking sheet pan (13x 10 or 11x15”) with 1 Tbl of the oil.
Tip the dough out onto the baking sheet and press into a 13x10” rectangle.
Drizzle with remaining oil.
Using your fingertips, press deep dimples into the dough.
Add toppings (rosemary or mozzarella and roasted red peppers) except meat.
Let rest another 25 minutes until puffy. Finish adding toppings and then bake in a 475 degree oven for about 20 minutes. It should be golden brown on the bottom and lightly golden on the top with a crunchy crust and chewy center.