Focaccia- recipe modified from Cook’s Illustrated Pizza Al Taglio
Makes 6-8 generous servings
This recipe needs to be started the day before as it requires a 16-24 hour slow rise time in the refrigerator. It’s a bit “fiddly” because you have to let it rest several times but it’s worth the effort!
- 7.33 ounces white wheat flour (about 1 1/3 cup)*
- 7.33 ounces “00” pizza flour (about 1 1/3 cup)*
- 1 package Instant Rise Yeast
- 1 ½ cup (12 ounces) water, room temperature (not hot!)
- 2 Tbl extra-virgin olive oil (use the good stuff)
- ½ tsp salt
- Vegetable oil spray
(*You can use 2 2/3 cups or 14.66 ounces bread flour in place of the “00” and whole grain flour)
Sauce- note, this makes enough sauce for 2 focaccia so you’ll have extra for another recipe:
- 1 (14.5 oz) can San Marzano tomatoes – No added salt, or ½ cup tomato sauce of your choice
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 Tbl olive oil
Extra virgin olive oil
8 ounces cheese (fresh mozzarella, shredded mozzarella or Italian blend, fresh parmesan etc.)
Roasted red peppers, artichokes, fresh basil, dried rosemary etc.
For the dough:
Mix the flours and yeast in a medium bowl and add the water and oil. Stir with a wooden spoon until you get a shaggy dough and no dry flour remains. Cover with plastic wrap and let sit for 10 minutes.
Uncover and sprinkle the salt over the dough. Mix in with the spoon and cover again and let rest 20 minutes.
Using wet hands, gently take an edge of the dough and fold it over towards the middle. Turn the bowl ¼ turn and repeat. Repeat until you’ve turned the bowl all the way around. Cover and let rest 20 minutes. Repeat the folding technique and cover and let rest another 10 minutes.
Spray the bottom of a 9x13-inch baking pan with pan spray (don’t skimp on the spray). Transfer the dough to the pan and spray the top with pan spray. Gently press into a 10x7-inch oval making sure it’s an even thickness. Cover the pan tightly with wrap and refrigerate for 16-24 hours.
Puree the tomatoes, spices and olive oil in a food processor or blender until smooth. Store in a covered container in the refrigerator until needed.
Finishing the dough:
Pull the dough out of the refrigerator 60-90 minutes before you want to bake it. Spray a rimmed baking sheet well with pan spray. Brush the top of the dough with a little olive oil and tip it onto the baking sheet, letting the dough fall onto the sheet. You may need to help it a little. Use your fingertips to gently press the dough into an 11x15-inch oval with fingertip dimples in it. Cover loosely and let rest about an hour until it’s slightly puffy. Don’t press all the air out!
Move an oven rack to the lowest slot in the oven and preheat to 450 degrees about 30 minutes before you want to bake the dough. Spread about ½ cup of the sauce on the dough and top it with toppings of your choice or brush with a little olive oil and sprinkle with dried rosemary and cracked black pepper.
Bake 20-25 minutes until bottom is brown and crispy and top is lightly browned. Cut into pieces and serve.
Nutrition Information per 1/6 of the dough using regular canned tomatoes and with cheese:
445 calories 20g fat 7g saturated fat 25mg cholesterol 600mg sodium 49g carbohydrate 4g fiber 2g sugar 20g protein