-[[!meta title="Focaccia"]]
-
-4270 cal/recipe
-
-## Ingredients
-
-+ 1 3/4 c warm water
-+ 1 tbsp active dry yeast
-+ 1 tbsp white sugar
-+ 5 c all-purpose flour, plus additional for kneading
-+ 1 tbsp kosher salt, plus coarse sea salt, for sprinkling
-+ 1 c extra-virgin olive oil, divided
-
-## Directions
-
-+ Combine the warm water, yeast and sugar in a small bowl. Put the
- bowl in a warm place until the yeast is bubbling
- and aromatic, at least 15 minutes.
-
-+ In the bowl of a mixer fitted with a dough hook, combine the flour,
- 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture
- on low speed. Once the dough has come together, continue to knead
- for 5 to 6 minutes on a medium speed until it becomes smooth and
- soft. Give it a sprinkle of flour if the dough is really sticky and
- tacky.
-
-+ Transfer the dough to a clean, lightly floured surface, then knead
- it by hand 1 or 2 times. Again, give it another sprinkle of flour if
- the dough is really sticky and tacky.
-
-+ Coat the inside of the mixer bowl lightly with olive oil and return
- the dough to the bowl. Cover it with plastic wrap and put it in a
- warm place until the dough has doubled in size, at least 1 hour.
-
-+ 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
- fit the size of the pan. Turn the dough over to coat the other side
- with the olive oil. Continue to stretch the dough to fit the pan. As
- you are doing so, spread your fingers out and make finger holes all
- the way through the dough. (Chef's Note: Yes, this is strange. But
- when the dough rises again it will create the characteristic craggy
- looking focaccia. If you do not make the actual holes in the dough,
- the finished product will be very smooth.)
-
-+ Put the dough in the warm place until it has doubled in size, about
- 1 hour. While the dough is rising a second time, preheat the oven to
- 425 degrees F.
-
-+ Liberally sprinkle the top of the focaccia with some coarse sea salt. Bake the dough until the
- top of the loaf is golden brown, about 25 to 30 minutes. Remove the
- focaccia from the oven and let it cool before cutting and serving.
-
-
-[[!tag bread focaccia]]