Yummy Focaccia

I love this bread because it is so crusty and oily and delicious.  When you are making it, your hands get all oily and messy.  It's fun!  It is also really good with a chicken and bacon salad, which I will post in the future.

Yummy focaccia with sea salt and half rosemary.

It is not hard, but I will explain the complicated part.  

You start out by mixing a pretty basic olive oil dough.  We use a Bosch.  Let it knead for about 5 minutes until it is very smooth.

Then let it rise.  After the first rise, you have to spread it into the pan.  

This is the oily and messy part!  You have to pour oil into the pan and then spread the dough out.  

This shows you how to stretch and spread your fingers to make the dough fit the pan.

While you are spreading, you separate your fingers and poke holes in the dough.  I know it sounds weird, but that is what gives the focaccia the right look.

This is the loaf after the second rise.  It has been sprinkled with coarse salt and rosemary (on half) and is ready to bake!

Yummy Focaccia

Adapted from Anne Burrell on foodnetwork.com

1 3/4 cups warm water

1 tablespoon yeast

1 tablespoon sugar

5 cups flour

1 tablespoon salt plus course sea salt for sprinkling

1 cup extra-virgin olive oil, divided

Optional add-ons: rosemary, whole crushed garlic cloves, chopped kalamata olives

In mixer bowl combine salt, yeast, 1/2 cup olive oil, water, and sugar.

Turn on mixer and add flour until dough cleans the sides of the bowl.

Once the dough has come together, continue to knead for 5 to 6 minutes on medium speed until it becomes smooth and soft.

Coat the inside of a large bowl with olive oil and put dough into the bowl. Cover it with plastic wrap or a lid and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. 

(Chef's Note: This may seem excessive, but focaccia is a oily crusted bread. This is why it is soooooooooo delicious!) Put the dough onto the pan and flip it over to coat the other side. Then begin pressing it out to fit the size of the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. 

(Chef's Note: Yes, this seems strange. But when the dough rises again, the holes will seal and the focaccia will have crags and creases and nooks and crannies. It you don't make the holes all the way through, the dough will “heal” too much and will end up smooth.)

Cover and rise again until the dough has doubled again, about 1 hour. While it is rising a second time, preheat the oven to 425'.

Liberally sprinkle the dough with coarse sea salt. (You can also add rosemary, whole smashed garlic cloves, chopped kalamata olives, if you like them, like my mom. But not me. I prefer it with just salt.) Bake until the top of the loaf is golden brown, about 25 to 30 minutes. Allow to cool before cutting and enjoying.