There’s something about focaccia that always draws me in – and I’m pretty sure it’s the toppings! Not to mention the wonderfully chewy, slightly crisp bread that is out of this world when enjoyed warm, fresh from the oven, or just a while later as the perfect sandwich bread.
This focaccia couldn’t be easier to put together, and is ready in just a few hours. I kept the toppings simple here, since this bread was going to be be used for sandwiches that would already be packed with herbs and flavors. However, you can use this recipe as a base for all of your favorite toppings – lemons, roasted vegetables, cheese, caramelized onions…
Yield: one large 18 x 13″ (half-sheet) focaccia, or two small (quarter sheet) 9 x 13″ focaccias
- 2 1/4 teaspoons active dry yeast
- 1 3/4 cups water
- 3 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 5 sprigs of fresh rosemary
- Several pinches of flaky sea salt
- Spray a large bowl with non-stick spray, or coat with olive oil. Set aside.
- Heat water to 100-110F. Sprinkle yeast over water, and let stand until foamy, 5-10 minutes.
- Place flours and salt into the bowl of a stand mixer; whisk to combine. Fit mixer with dough hook.
- Add olive oil and yeast mixture to the bowl. Knead on low until ingredients are combined, and then turn up to medium. Mix for 5-8 minutes, until dough is smooth and elastic. The dough should be tacky, but not overly sticky; feel free to add 1-2 tablespoons more flour if your dough is too sticky.
- Place dough in oiled bowl, and turn to coat. Place plastic wrap or towel over bowl, and let rise for 1 1/2 – 2 hours, until doubled.
- Spray a half sheet pan, or 2 quarter sheet pans, with non-stick spray, or coat with olive oil. Set aside.
- Gently deflate dough. Place dough onto baking sheet(s), and press the dough with your fingertips to cover the bottom of the pan(s). The dough may not reach all the way to the corners.
- Cover sheet(s) with plastic wrap or a towel, and leave in a warm area to rise for 30-40 minutes.
- While focaccia is rising in pans, preheat oven to 450F. Roughly chop rosemary, or leave whole, if you prefer.
- When the focaccia has puffed up a bit, dimple the dough all over using your fingertips (wetting your fingertips slightly may help prevent sticking). Drizzle olive oil over dough, and sprinkle with rosemary and sea salt.
- Place sheet(s) on center rack preheated oven, and immediately turn heat down to 375F. Bake for 20-25 minutes, turning halfway through baking, until golden brown.
- Remove from oven, carefully remove bread from sheet pan(s), and let cool on wire rack.
- Focaccia is best the day it’s baked – eat warm, use for sandwiches, etc, though it can be kept for a day if wrapped in plastic wrap. Heat in a 350F oven for a few minutes to warm and crisp if desired.
Source: The Kitchn