Focaccia

Focaccia
Italy. Recipe by Martha Rose Shulman from her wonderful book 'Mediterranean Harvest'
Makes one large loaf (I made two smaller ones due to the size of my baking dishes)



This is my second attempt at this recipe. The first time I got impatient and didn't wait to read all the instructions before trying to follow them. So just be good and follow the recipe - it works! The texture of this second one was just great. It did take ages though (all that rising it needs) but you can do half of it ahead of time - see notes below.

For the Sponge
1 t active dry yeast
1 c warm water
3/4 c unbleached all-purpose flour

For the Dough
1 t active dry yeast
1 c warm water
3 T olive oil
3 1/4 c unbleached all-purpose flour
2 t salt

For the Topping
2 T olive oil
1 t coarse sea salt

1. Make the Sponge: Combine the yeast and water in a large bowl and stir to dissolve. Let stand for 5-10 minutes, until the yeast is creamy. Whisk in the flour. Cover with plastic wrap and let rise in a warm place until bubbly and doubled in volume, about 45 minutes.

2. Make the dough: Whisk together the yeast and water in a small bowl and let stand until the yeast is creamy, 5-10 minutes. Add to the sponge mixture and whisk in, along with the olive oil. Whisk in 1 c of the flour. Add the salt and remaining flour, a cup at a time, folding it in with a wooden spoon. When you can, scrape the dough out onto a floured work surface and knead for 8-10 minutes, until soft and velvety.

3. Clean, dry and lightly oil your bowl. Shape the dough into a ball and place in the bowl, rounded side down, then turn so the rounded side is up. (actually mine was ball-like so all rounded - just pop it in the bowl then turn over). Cover the bowl tightly with plastic wrap and let the dough rise until doubled, 1 1/4 to 1 1/2 hours.

4. Oil an 11 x 17 inch baking dish (28 x 43 cm) with olive oil. Turn the dough onto the dish. Oil or moisten your hands and press the dough out until it just about covers the bottom of the dish. The dough will be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the dish. Cover with a damp towel and let rise for 45 minutes -1 hour, or until the dough is full of air bubbles.

5. Thirty minutes before baking, set a baking stone (if you have one - I didn't, I just put a metal tray and it seemed to work ok) on the centre rack of the oven and heat to 250 degrees celsius / 425 F.

6. Top the focaccia: With lightly oiled fingertips or with your knuckles, dimple the dough, pressing down hard so that you leave indentations. Drizzle on the olive oil and sprinkle with the salt. Place in the oven on the baking stone (or at least in the middle of the oven). Spray the dough three times with water during the first 10 minutes of baking (I don't have a water spray bottle so flicked it on with my fingers from a bowl of water - I figure they were making focaccia before spray bottles were invented, right? So that MIGHT have been the original way to do it), bake for 20 - 25 minutes, until the edges are crisp and the top is golden. Remove from the oven, remove from the pan at once, and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature.

ADVANCE PREPARATION: The dough can be made through to Step 3 and refrigerated for up to 5 days. Punch it down, oil it lightly and seal in a plastic bag. Allow it to come to room temperature before proceeding with step 4. Once baked, focaccia will not keep well but you will probably eat it up quickly anyway.

VARIATIONS

Whole Wheat Focaccia - Substitute 3/4 c of whole wheat flour for 3/4 c all-purpose flour in the dough.

Bell Pepper Focaccia - Knead in 2 red bell peppers, roasted, seeded and chopped, or scatter them over the top.

Tomato Focaccia - Knead in 1/2 c drained chopped, sun-dried tomatoes

Herb Focaccia - Knead in 3 T chopped fresh sage or rosemary or sprinkle over the top.