Ingredients
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1 package active dry yeast
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2 cups lukewarm water
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6 1/2 cups unbleached flour
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2 tablespoons extra virgin olive oil
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1 tablespoon salt
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for topping
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a few sprigs fresh rosemary
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1/4 cup extra virgin olive oil
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2 tablespoons water
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1 teaspoon salt
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equipment
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rectangular metal pan, 18X14 inches or equivalent
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pastry brush
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baking/pizza stone (optional)
Directions
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1
Done
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Brush a little olive oil onto baking pan until well coated. Set aside. |
|
2
Done
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In a small bowl, dissolve the yeast in 1/2 cup of the lukewarm water. It is important water is lukewarm- not too hot or cold- otherwise the yeast does not activate. |
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3
Done
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Let yeast stand for 10 minutes. |
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4
Done
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Now add the yeast to 1 cup of flour in a bowl, mix together thoroughly. |
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5
Done
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Add 2 tablespoons olive oil, 1 tablespoon salt, 3/4 cup lukewarm water and half the remaining flour. Mix until the dough feels soft and no longer stick to hands. |
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6
Done
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Put in the remaining flour and 1/4 cup water, mix then add another 1/4 cup water. Begin to shape and if need more water slowly add more of the remaining 1/4 cup water. Depending on humidity and flour, you may not need all the liquid. The dough should be manageable and soft but not sticky. |
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7
Done
|
Take the soft dough out of the bowl, and slap it down hard on the counter from one end. I think the action is similar to beating a wet towel to remove water. The dough will start to stretch out lengthwise. Repeat this about 6-7 times. |
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8
Done
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Taking the piece of dough farthest from you, fold it and push it away again in a kneading motion. Repeat 4-5 times. |
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9
Done
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Again begin to slap the dough on counter 6-7 times holding dough on one of the tapered ends as you stretch in out length wise. |
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10
Done
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Reach again for far end and begin to knead for another few times and repeat the sequence slapping-kneading for 10 minutes. |
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11
Done
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Pat dough into round shape and place on the prepared baking pan. Cover with a damp cloth and let rise in a warm place for 1 1/2 hours. |
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12
Done
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After rising for 1 1/2 hours, spread the dough onto the pan working from the middle and stretching out to edges of the pan. Cover with a damp towel and let dough rise for 45 minutes. |
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13
Done
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Preheat oven to 450F (220C). If using a pizza/baking stone, place in hot oven for 30 minutes before focaccia. |
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14
Done
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After second rising, poke to dough all over with your finger tips. Make little hollows with your finger tips. |
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15
Done
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In a small bowl, beat the oil, water and salt mixture until emulsified, about one minute. |
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16
Done
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Slowly pour mixture over dough and using the pastry brush spread to edges of pan- you want to cover all the dough. |
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17
Done
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Place focaccia into hot oven. After 15 minutes, remove and sprinkle the rosemary sprigs over dough. Put back in oven. |
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18
Done
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Bake for another 7 to 8 minutes- the focaccia should be golden brown on top. Serve warm or you can reheat in hot oven for 10 minutes. |
