Four Star Focaccia

I would give it 5 stars, but I am well known for being humble ….

hot focaccia with fresh rosemary, carmelized red onions, garlic slices - topped with maldon sea salt and freshly cracked pepper

hot focaccia with fresh rosemary, carmelized red onions, garlic slices – topped with maldon sea salt and freshly cracked pepper

2 tsp rapid rising dry yeast

1 cup warm water

2 tbsp sugar

3 1/2 cups flour

1 tbsp coarse salt

1/4 cup olive oil

This recipe is designed for a standing mixer – but you can easily adapt it to do by hand.

Warm the bowl of your standing mixer by letting it sit filled with warm water for a few minutes.  Drain, put in the 1 cup warm water, add 2 tbsp sugar, stir well and add in the yeast.  Give a light stir and let sit for at least 3 minutes, until you see the yeast starting to foam.  Turn on the stand mixer – low setting, and dissolve the salt in a cup with 2 tbsp hot water – when dissolved add to yeast mixture with the olive oil.  Gradually – in a steady but slow stream – add the flour.  Start with 3 1/2 cups of flour, and add a wee bit more if it is too sticky.  Once the dough is holding together, turn the mixer up to medium and allow it to knead for 10 minutes.

Turn onto a lightly floured surface and hand knead it a few times, until you have a smooth, soft, pliable dough.  Grease a bowl lightly, turn the dough to coat and allow to rise in a warm place – covered with a damp tea towel or saran.  When it has doubled in size (aprox 45 minutes) turn onto a clean surface and stretch it lightly to be about 1/2 in thick and an oblong shape.  Allow to rest for a few minutes, and then put that on to an oiled baking sheet (I like clay).  Cover with saran and allow to rest for 15 minutes.

Give the dough a gentle massage with good quality olive oil, and with your fingertips gently press indentations in the surface, then cover with seasonings to complement the rest of your meal:

fresh rosemary

sliced garlicP1100268

carmelized red onions

fresh herbs

parmesan cheese

Then sprinkle with freshly ground pepper and large flake salt.

 

For this batch I doubled the recipe, and stretched it to be about 3/4-1 inch high before allowing it to rest. 

Bake at 400 for around 15-20 minutes.

This makes the best focaccia I have ever had – the dough is a fantastic texture, and gets so nice and crispy on the outside with the olive oil coating.  Use your imagination with toppings, and it will soon be a hit in your house too.  So easy to make!

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