Focaccia

This recipe takes about 4 hours from start to finish because of the rising time, but it is well worth it! Make sure to double the recipe because the first pan always gets eaten right out of the oven. This recipe makes one half-sheet sized cookie sheet of bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yeast and water in a small bowl. Allow it to sit for 5-10 minutes, or until the top is frothy and has bubbled. If it doesn't froth/bubble up after 15 minutes, start over with new yeast.

Step 2

Add the yeast mixture, sugar, salt, and olive oil to a large mixing bowl.

Step 3

Add the flour a little at a time and mix with a spoon until it gets to hard to mix. Then, dump it out onto the counter and knead, adding flour until the dough is no longer sticky. You may end up using more flour than the recipe calls for.

Step 4

Put the dough back into the bowl and cover with a damp, thin dishcloth. Let rise in a warm place for 1 hour. Then punch it down and let it rise for another hour.

Step 5

Coat a baking sheet in olive oil. Roll the dough out to 1/2". Cover with the dish towel and let rise for 30 minutes. After it has doubled in size, use three fingers to make dimples all over the dough. If you have long nails, do this with your knuckles. Cover and let rise one more time as you prepare the salamoia and preheat the oven.

Step 6

Preheat the oven to 425° F. Make the salamoia (brine) by mixing the water and oil together vigorously. I like to use a milk frother to make sure the oil and water don't separate, but you can also use a whisk or a fork.

Step 7

Pour the salamoia mixture evenly over the dough. It will pool in the dimples. Finally, sprinkle salt evenly over the top, and put it in the oven.

Step 8

Let bake for about 15 minutes, or until the top is a golden-brown color.

Step 9

Cut into small squares and serve warm, or cover with plastic wrap and make into sandwiches.