Focaccia
GoogleServings: 6
Ingredients:
- All-purpose flour: 3 cups
- Whole wheat flour or semolina flour (optional): 1 cup
- Active dry yeast: 0.5 teaspoon
- Warm water: 3/4 cup plus 2 tablespoons, divided
- Olive oil: 1/4 cup (plus extra for brushing)
- Kosher salt: 1 teaspoon
- Fresh rosemary leaves or dried herbs of choice, finely chopped: 2 tablespoons (or to taste)
Directions:
In a small bowl, dissolve the yeast in 3/4 cup of warm water (about 105°F to 115°F). Let stand until foamy and softened – about five minutes.
Combine both flours with salt. Add olive oil along with half of this mixture into a large bowl or the standing mixer's workbowl fitted on medium-speed setting (using dough hook attachment if using electric).
Add yeast water and remaining 2 tablespoons warm water, mixing until incorporated.
Knead by hand for about eight minutes. Or use a standmixer to kneed with the paddle attached or on medium-speed setting (using dough hook attachment if using electric). When it feels elastic enough when poked and stretched gently but doesn’t stick, add all remaining flour until combined into one smooth ball of dough. It should feel slightly tacky to touch.
Place back in bowl coated with olive oil (or lightly greased mixing bowl). Cover tight-fitting lid or plastic wrap and leave at room temperature for an hour, allowing the bread mixture time rise until doubled – about one hour if refrigerating overnight. Punch down gently to deflate.
Turn out on a well floured surface (or worktop with dusting of semolina). Pat dough into rectangle shape that is approximately 1/2 inch thick, using rolling pin coated lightly by touching it against the sides and edges for an even coat. Sprinkle rosemary leaves or herbs along half length way.
Roll out to make a tight tube (like jelly roll shape). Cut into 1-inch pieces across its width, then cut each piece diagonally back from edge towards center until small squares are formed.
Place focaccia rounds on silicone baking mat or parchment lined cookie sheet. Brush lightly with olive oil and allow to sit for about 20 minutes at room temperature, covered by greased plastic wrap (or loosely foil-covered). Or leave overnight in fridge if using.
Preheat conventional or convection baking oven upwards of 450°F. Bake for about 12 minutes until the focaccia rounds have puffed and become golden brown on top, rotating halfway through (if necessary).
Remove from cookie sheet to a wire rack or grill pan immediately after baking.
Season with coarse sea salt as desired while still slightly warm. Slice for serving when completely cool.
