Focaccia
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.75 cups
Water (warm)1 tbsp
SugarDirections:
1
Watch how to make this recipe
2
Combine the warm water, yeast and sugar in a small bowl
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Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes
4
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
5
Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft
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Give it a sprinkle of flour if the dough is really sticky and tacky
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Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times
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Again, give it another sprinkle of flour if the dough is really sticky and tacky
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Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl
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Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour
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Coat a jelly roll pan with the remaining 1/2 cup olive oil
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(Chef's Note: This may seem excessive, but focaccia is an oily crusted bread
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This is why it is soooooooooo delicious!)
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Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan
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Turn the dough over to coat the other side with the olive oil
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Continue to stretch the dough to fit the pan
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As you are doing so, spread your fingers out and make finger holes all the way through the dough
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(Chef's Note: Yes, this is strange
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But when the dough rises again it will create the characteristic craggy looking focaccia
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If you do not make the actual holes in the dough, the finished product will be very smooth
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) Put the dough in the warm place until it has doubled in size, about 1 hour
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While the dough is rising a second time, preheat the oven to 425 degrees F
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Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top
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Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes
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Remove the focaccia from the oven and let it cool before cutting and serving
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Oh baby!