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Focaccia with Olive Oil and Salt

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"This flat Italian-style bread is delectable served warm from the oven accompanied by cheese, fruit, and a glass of wine. Or, split the focaccia horizontally for making sandwiches. For the best flavor and texture, eat the focaccia the day it is baked."

List of Ingredients

◦  3¼ cups unbleached bread flour, plus more as needed
◦  2 tsp quick-rise yeast
◦  1 tsp salt
◦  3 Tbsp extra-virgin olive oil, plus more for greasing
◦  1¼ cups lukewarm water (110° F), or as needed
◦  4 sprigs fresh rosemary
◦  Coarse sea salt (optional)


Recipe

In a bowl, stir together the flour, yeast, and salt with a wooden spoon. In a stand mixer fitted with the dough hook, combine the olive oil and water. Turn on the mixer to low speed and slowly add the flour mixture until a dough forms, adding additional flour if needed. Continue to knead the dough until smooth and elastic, about 5 minutes.

Lightly oil a large bowl, transfer the dough to it, cover with plastic wrap, and let the dough rise in a warm place until doubled in volume, 45 to 75 minutes.

Brush a 10-by-15-inch baking sheet with ½-inch sides with oil. Punch down the dough, transfer it to a floured work surface, and knead a few times; let the dough rest for 5 to 6 minutes. Shape the dough into a rectangle and roll it out to fit the prepared pan. Transfer the dough to the pan, stretching it as needed to cover the bottom evenly. Again, cover the dough with plastic wrap and let rise until about 1 inch high, 20 to 30 minutes.

Meanwhile, position a rack in the lower third of the oven and preheat to 400° F.

Using your fingertips, make "dimples" in the dough, spacing them 2 inches apart. Strip the leaves from the rosemary sprigs and chop or leave whole. Brush the dough with oil and sprinkle with the rosemary and the sea salt, if using. Bake until golden brown, 30 to 40 minutes.

Let the focaccia cool in the pan on a wire rack for a few minutes, then cut into squares and serve warm or at room temperature.


Makes 6 to 8 servings


◦  Focaccia Toppings:
You can easily vary focaccia by adding different toppings before baking. With this recipe, try one of the following: ½ pound yellow onions, thinly sliced and sautéed; ¾ cup pitted black or green olives; 2 tablespoons chopped mixed fresh herbs; or 3 to 4 ounces Gorgonzola cheese, crumbled