Fabulicious Focaccia

By AzWench

This is my favorite bread because it's so delicious and juicy! Unlike the Rustic Italian Loaf, you kind of make focaccia in two parts: first you make a batter; then when you add flour to it, it becomes more of a dough. Traditionally, focaccia bread only has olive oil, rosemary, and coarse salt on top. You can add a million different things, though: cheese, olives, sauteed onions, garlic. . .

Ingredients

• 7 tablespoons extra-virgin olive oil, divided
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• 1 cup cold tap water
• 3 1/2 cups flour, as needed
• 1 1/2 teaspoons plain or table salt
• 2 tablespoons finely chopped fresh rosemary
• 1 teaspoon kosher or other coarse salt, for topping

Details

Servings 1

Preparation

Step 1

1. To make the dough by hand: In a large mixing bowl, combine 1/4 cup of the olive oil, the sugar, and the yeast with the cold water. Using a sturdy wooden spoon, stir in 2 cups of flour and the salt to make a batter. Stir in one direction until the batter is very elastic (if you pull up the spoon, the batter will stretch at least 6 inches before it breaks), at least 5 minutes, or 10 minutes if you want a great upper-body workout.

Gradually stir in enough of the remaining flour to make a dough that is too stiff to stir. Turn the dough out onto a lightly floured work surface. Knead, adding more flour as needed, until the dough is smooth, springy, and tacky to touch, about 5 minutes. Do not add too much flour - as long as the dough isn't sticking to your hands or the work surface, there is enough flour. Go to step 3.

2. To make the dough with a heavy-duty stand mixer: In the bowl of the mixer, combine 1/4 cup of the olive oil, the sugar, and the yeast with the cold water. Attach the bowl to the mixer and fit with the paddle attachment. With the machine on low speed, add 2 cups of the flour and the salt. Mix on low speed until the dough is very elastic (if you turn off the machine and lift up the paddle, the batter will stretch at least 6 inches before it breaks), about 5 minutes.

Gradually stir in enough of the flour to make a dough that comes together and does not stick to the bowl. Remove the paddle attachment and attach the dough hook. Knead the dough on medium speed, adding more flour as needed, until the dough is soft, springy, and tacky to the touch. Do not add too much flour - as long as it doesn't stick to the bowl, it has enough flour.

3. Generously oil a large bowl with 1 tablespoon of the remaining oil. Shape the dough into a ball. Add to the bowl and turn to coat with oil, leaving the dough smooth-side up.

Cover with a damp kitchen towel. Let stand in a warm, draft-free place until the dough has doubled in volume, about 1 1/2 hours.

4. Lightly oil a 13 x 9-inch rimmed baking sheet. Turn out the dough onto the baking sheet. Using your hands, stretch the dough to fill the baking sheet. If the dough springs back too much, cover the dough with the damp kitchen towel and let rest for a few minutes, then try again. When the sheet is filled, cover the dough with the damp towel and let stand in a warm place until puffy, about 30 minutes.

5. Position a rack in the bottom third of the oven and preheat to 400 degrees. Using your fingertips (unless you have long nails or don't want to ruin your manicure) or the handle of a wooden spoon, poke indentations in the top of the dough to make those delicious dimples. Brush the top with the remaining 2 tablespoons of oil. Sprinkle with the rosemary and salt.

6. Bake until the focaccia is golden brown, about 20 minutes. Cool slightly. Cut into squares and serves warm or at room temperature.