- 1 tablespoon active dry yeast
- 1/4 cup warm water
(100 degrees F)
- 2 cups water, room temperature
- 2 tablespoons olive oil
- 3 cups (15 ounces) all-purpose flour, plus a little extra
- 3 cups (15 ounces) bread flour
- 1 tablespoon salt
- 4 teaspoons
chopped fresh rosemary or sage (optional)
- 3 tablespoons olive oil
- 1 to 4 teaspoon salt
- Any of the following: paper thin tomato slices, thin slices of onion
sautéed in olive oil, thin slices of garlic
sautéed in olive oil, pitted brine or salt cured olives, a small quantity of Parmesan cheesel slivers of pepperoni, strips of roasted pepper etc.
- Combine the warm water with the yeast in a large mixing bowl and set aside
until creamy. Stir in the two cups water and the oil. Add the flours and the
salt and mix until the dough comes together. You may need to add a bit of water
or flour if the dough is too dry or too wet. Knead the dough using the dough
hook of an electric mixer for two minutes on low and then three minutes on medium
or 8 to 10 minutes by hand. (Work in the optional rosemary or sage towards the
end of the kneading, if desired). The result should be a smooth, elastic dough.
Place the dough in a bowl. Cover it tightly with plastic wrap, and leave to
rise until double in volume, about 1 1/2 hours.
- On a lightly floured board, divide the dough into three equal pieces.
- Oil three 9 or 10-inch round pans and press or roll out one piece of dough
to fit in each of these pans. Cover the pans with plastic wrap or damp towels
and leave to rise until doubled, about an hour.
- Meanwhile, prepare any topping ingredients you might need and preheat the
oven to 400 degrees F.
- When the dough is ready, use the tips of your fingers to make indentations
about 1/2 inch deep all over the dough. Brush the focacce with the olive oil
and sprinkle on the salt, using the lesser quantity with salty toppings such
as olives or Parmesan. Sprinkle on the desired topping(s), keeping in mind that
this is not a meal or a pizza but a snack or an accompaniment.
- Bake the focacce for 20 to 25 minutes, misting them with water after 3,
6 and 10 minutes.
- Remove from the oven when golden and immediately slide them out of the baking
pans and onto cooling racks.
Yield: three 9-inch rounds