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Easy Italian Focaccia




Source of Recipe


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List of Ingredients




5 Cups Unbleached Flour
2 Teaspoons Salt
2 Cups Warm (110 Degrees) Water
2 ½ Teaspoons (1 Envelope) Active Dry Yeast
6 Tablespoons Olive Oil, divided
1 Teaspoon Kosher or Coarse Salt

Recipe



Combine flour, salt, warm water, yeast and 3 tablespoons olive oil in food process bowl and pulse repeatedly until dough is evenly mixed, about 15 pulses in all. Then let machine run continuously for 30 second. Transfer dough to oiled bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 hour.

Spread 1½ tablespoons of remaining oil in jellyroll pan. Scrape dough out of bowl into pan. Pat and press dough to completely fill pan. If dough resists, wait a few minutes and continue. Cover dough with a piece of oiled plastic wrap (oiled side down) and allow dough to rise again until doubled in bulk, up to 1 hour.

Once dough has risen, dimple surface of FOCACCIA by poking cavities in dough at 2-inch intervals with fingertips. Drizzle remaining olive oil on top. Sprinkle with salt.

Bake on rack in lower-third of oven at 450 degrees for 25 minutes, or until deep golden. When done, slide FOCACCIA from pan to cutting board. To serve, cut wedges or squares and split horizontally for sandwiches. If serving that day, keep loosely covered at room temperature. For longer storage, wrap in plastic and refrigerate or freeze. To serve, unwrap and reheat about 7 minutes at 375 degrees.

Variations: After dough has been spread in the pan, add one of the following variations before placing in oven to bake:

Herb and Onion FOCACCIA: Sprinkle top of FOCACCIA with 2 or 3 tablespoons of coarsely chopped fresh rosemary, thyme or sage. Sauté 2 sliced onions, season with salt and pepper and cool. Spread onions on dimpled FOCACCIA and sprinkle with 1 teaspoon dried oregano, then drizzle with oil and sprinkle with salt; bake as directed. Herbs may also be incorporated into the dough before allowing dough to rise. Heat 3 tablespoons olive oil; add 4 to 5 ounces of each herb and cook covered for about 20 minutes. Cool and mix into dough.

Tomato and Olive FOCACCIA: Scatter 1 cup seeded, chopped and drained canned plum tomatoes on dimpled FOCACCIA. sprinkle with 1 teaspoon dried oregano, 2 or 3 tablespoons halved and pitted, oil-cured olives, and 1 garlic clove, sliced into paper-thin shreds. Drizzle with olive oil and sprinkle with kosher salt. Bake as directed above

YIELD: 4 to 6 servings