Prep 2 hrs
Cook 30 mins
- 2 teaspoons salt
- 4 cups all-purpose flour
- 5 tablespoons lard or 5 tablespoons olive oil
- 2 teaspoons active dry yeast
- 1 2⁄3 cups warm water, about 110
- 3 tablespoons olive oil
- 2 teaspoons coarse salt or 2 teaspoons kosher salt
- Grease a 10-15 inch jelly-roll pan generously with olive oil.
- Make the dough: stir the salt into the flour and rub in the lard or oil with your hands, making sure it is evenly absorbed by the flour.
- Whisk the yeast into the water and use a large rubber spatula to stir the yeast mixture into the flour mixture; stir vigorously to make an evenly moistened dough that is not necessarily very smooth.
- Cover the bowl with plastic wrap; let dough rise at room temperature until it is doubled in bulk, about 1 hour.
- Once the dough has risen, scrape it onto the prepared pan and spread it evenly with the palms of your hands; if the dough resists, set the pan aside for 5 minutes to let the dough relax a little, then continue.
- Cover dough with oiled plastic wrap and let the dough rise in the pan until it is puffy; about 30 minutes.
- About 15 minutes before you are ready to bake, set a rack in the lowest level of the oven; preheat oven to 425°.
- Use your index finger to dimple the dough at 1 ½ inch intervals; drizzle with the olive oil and sprinkle with the salt.
- Bake the foccacia until it is deep golden in color, about 30 minutes.
- Before removing the focaccia from the oven, use a spatula to lift the focaccia to make sure the bottom is well-colored and done.
- Slide the focaccia from the pan onto a rack to cool.
- Cut the focaccia into 2- to 3-inch squares; best eaten on the day it is made.