Recipe by cookiedog
Great for sandwiches or dipping. From Williams Sonoma, this recipe includes variations for herb, olive and sun-dried tomato, and cheese focaccia.
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1⁄2 cups warm water (105-115F or 40 - 46C)
- 1⁄2 cup olive oil, plus extra for greasing
- 1 1⁄2 teaspoons table salt
- 4 -4 1⁄4 cups bread flour, plus extra as needed
- 1⁄2 cup chopped yellow onion
- coarse sea salt, for sprinkling
Directions See How It's Made
- In a heavy duty mixer fitted with the paddle attachment, sprinkle the yeast and a pinch of the sugar over 1/2 cup of the water and stir to dissolve. Let stand at room temperature until foamy, about 10 minutes. Add the remaining water and sugar, 1/4 cup of the olive oil, table salt, and 1 cup of the flour. Beat on medium speed until cream, about 1 minute. Add 1 more cup of flour and beat on medium-low speed for 2 minutes. Stir in the onion. Switch to the dough hook. On low speed, beat in the remaining flour, 1/2 cup at a time, until a soft, shaggy dough forms that starts to pull away from the bowl sides. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until moist, soft, and slightly sticky, about 6 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.
- Line a heavy rimmed baking sheet with parchment paper and brush the paper lightly with oil. Turn the dough out onto the prepared sheet. With oiled fingers, press and flatten the dough into an oval 1 inch thick. Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. It will be at least 2 inches thick.
- With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan. Drizzle with the remaining olive oil. Cover loosely with plastic and let rise at room temperature for 30 minutes.
- Place a baking stone on the bottom oven rack and preheat to 425°F ( I didn't use a stone). Sprinkle the bread lightly with the coarse salt. Place the pan on the stone and bake until the bread is lightly browned, 20- 25 minutes. Check the bottom and bake for a few extra minutes if it is pale. Slide the bread onto a rack. Serve warm or at room temperature, cut into squares or wedges.
- Variations: Herb- Sprinkle 1 1/2 tablespoons finely chopped fresh rosemary, sage, basil, oregano, or summer savory over the dough before topping with oil and salt.
- Olive and Sundried tomato-Sprinkle 1/2 cup pitted black olives and 1/4 cup chopped oil-packed sun-dried tomatoes over the dough before topping with oil and salt.
- Cheese- Sprinkle 1 cup crumbled Gorgonzola or 1 cup grated Parmesan or Asiago over teh dough after drizzling with oil. Omit the salt.