I think people shy away from baking bread because they think it’s complicated. Some bread recipes can be, but focaccia is pretty easy, you just need to allow some time for it. I love to serve it warm with robust olive oil for dipping. Many times, I will top before baking with cherry tomatoes, sliced onion, garlic cloves, sliced red pepper and so much more! You don’t need fancy 00 flour, simple all purpose is just fine. I like to use my kitchen aid with a dough hook, then finish kneading for another few minutes or so on a flat surface until smooth. If you don’t have a kitchen aid, use a hand mixer with 2/3 of the flour then turn out on flat surface with remaining flour and knead until smooth. This makes one large focaccia or two medium. I like to make 2.
You will need:
DOUGH
1 3/4 cups warm water
2 tsp sugar
2 packages yeast
1 1/2 teaspoons salt
3 1/3 cups all purpose flour
TOPPINGS
Extra virgin olive oil
Fresh rosemary, stems removed ( optional)
Cherry tomatoes, sliced onion, garlic cloves, thin sliced red pepper, olives (optional)
Combine water, sugar and yeast in a small bowl and let sit for 5 minutes until foamy. In the bowl of a kitchen aid, or just a large bowl, add flour and salt. Add yeast liquid and olive oil . Mix well for about 5 minutes until dough is elastic and smooth.
Transfer the dough into a well-oiled bowl.
Cover with a towel or plastic wrap and let rise for 2 hours in a warm place, until the dough has doubled.
Preheat oven to 425 degrees.
Stretch the dough into well greased( I use spray oil) baking sheet ( with sides) with towel or plastic wrap and let rise another hour.
Poke the top with your fingertips.
Drizzle with olive oil and sprinkle with rosemary, salt, and pepper, and any other toppings you’d like to add.
Bake for 20-30 minutes.
Let cool for 10 minutes slice and serve warm.
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