1 [[!meta title="Focaccia"]]
8 + 1 tbsp active dry yeast
10 + 5 c all-purpose flour, plus additional for kneading
11 + 1 tbsp kosher salt, plus coarse sea salt, for sprinkling
12 + 1 c extra-virgin olive oil, divided
16 + Combine the warm water, yeast and sugar in a small bowl. Put the
17 bowl in a warm place until the yeast is bubbling
18 and aromatic, at least 15 minutes.
20 + In the bowl of a mixer fitted with a dough hook, combine the flour,
21 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture
22 on low speed. Once the dough has come together, continue to knead
23 for 5 to 6 minutes on a medium speed until it becomes smooth and
24 soft. Give it a sprinkle of flour if the dough is really sticky and
27 + Transfer the dough to a clean, lightly floured surface, then knead
28 it by hand 1 or 2 times. Again, give it another sprinkle of flour if
29 the dough is really sticky and tacky.
31 + Coat the inside of the mixer bowl lightly with olive oil and return
32 the dough to the bowl. Cover it with plastic wrap and put it in a
33 warm place until the dough has doubled in size, at least 1 hour.
35 + Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to
36 fit the size of the pan. Turn the dough over to coat the other side
37 with the olive oil. Continue to stretch the dough to fit the pan. As
38 you are doing so, spread your fingers out and make finger holes all
39 the way through the dough. (Chef's Note: Yes, this is strange. But
40 when the dough rises again it will create the characteristic craggy
41 looking focaccia. If you do not make the actual holes in the dough,
42 the finished product will be very smooth.)
44 + Put the dough in the warm place until it has doubled in size, about
45 1 hour. While the dough is rising a second time, preheat the oven to
48 + Liberally sprinkle the top of the focaccia with some coarse sea salt. Bake the dough until the
49 top of the loaf is golden brown, about 25 to 30 minutes. Remove the
50 focaccia from the oven and let it cool before cutting and serving.
53 [[!tag bread focaccia]]