Recipe

Focaccia Recipe

Add Step-by-Step Photos	Katerina / All my dishes 1 year, 6 months ago This is a beautiful chewy rewarding focaccia. Do not be fooled by the large amount of work! Originally from the Bread Made Easy cookbook. Prep:20m Cook:240m Servings:20	Katerina
	chewy italian bread

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Ingredients

2t active dry yeast

pinch sugar

-3 1/2C unbleached all purpose flour

1 1/3C warm skim milk

1 1/2t salt

1/3C olive oil

1/2C olive oil

2 cloves garlic

a handful fresh rosemary

1/2t dried basil

rock salt for sprinkling

plus tomatoes or cheese or roasted veggies as desired

Directions

In a large liquid measure warm the milk, then sprinkle the yeast, sugar and 1t of the flour. Stir and let sit until foamy, about 15 minutes.

Combine salt and 1C flour in a large bowl. Make a well in the center. Pour in the yeast mixture and 1/3C oil and stir to combine. Beat the mixture using a dough whisk adding the flour 1/2C at a time until a sticky dough pulls away from the bowl. You really want it very sticky try not to add too much flour.

Knead on a lightly floured surface for about 2 minutes. It really should be sticky. If you need to add flour to keep it from sticking to your hands and work surface. Do try and not add to much flour. You will end up with a better crust if it is a sticky dough.

Form into a flattened ball and put in a deep greased container. Turn to coat. Cover with plastic wrap and let rise somewhere draft free until tripled in bulk. About 1 1/2 hours.

While waiting for the dough start the topping. Peel and smash the garlic and add it to a warm pan along with the olive oil. Allow the garlic to get lightly brown. Remove from heat and place in a bowl. Roughly chop the rosemary and add along with the basil. Allow to come to room temperature.

Grease a cookie sheet with an ample amount of oil. Very ample. Roll out the dough into 1/4"-3/8" thin. It will likely be very delicate.

Transfer to the cookie sheet and spread to fit. Cover with plastic wrap and allow to rise again in a warm place for 30-45 minutes.

Once the foccacia has finished its last rise it is almost ready for dressing, but first we must indent it. Gently poke the dough with a floured finger making 1/4" deep holes about 2" apart. This will stop the dough from bubbling up and away from the pan. Remove the garlic pieces from the oil and drizzle on top, evenly spreading it out but letting the oil pool in the dots. If you have a brush that may help to spread out the oil but be gentle! If you don't have at least a light coating of oil at this point don't feel shy about adding more.

Sprinkle rock salt all over the top. The amount you use is really a personal taste thing. I would use about a tablespoon or so, but you should adjust.

Bake in a 400F for about 25-35 minutes. Allow to cool on a rack for a few minutes before slicing.

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