Prep 1 hr
Cook 20 mins
This is our favourite focaccia recipe. Love it - make it plain as he suggests or I add olives on top or the zesty potato topping I posted separately.
- 1⁄2 ounce active dry yeast
- 14 ounces water
- 1 tablespoon honey
- 1 1⁄2 lbs bread flour
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon sea salt
- extra virgin olive oil, for brushing
- kosher salt, for topping
- fresh ground black pepper, for topping
- fresh thyme leave, minced, for topping
- Preheat oven to 400°F
- Brush a 12 by 18-inch baking tray with olive oil. Set aside.
- Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
- Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
- Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
- Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
- Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.
This was wonderful! I agree with the other reviewer that it would have been too oily, but mine came out wonderfully - I used about a quarter of a cup of the oil from my jar of oil-packed sun dried tomatoes, and added some fresh rosemary from my garden. YUM. Worth heating up the kitchen in summer for.
Awesome. That's all. It was very easy to make, the hardest part was setting the timer and waiting for it to rise. I topped it with green onions and sea salt. It was just a little more oily than I like, so next time I'll cut the oil back 1/4 and see how that goes. The flavour is just out of this world, this is the quintessential focaccia recipe. I've never had better! Crisp crust, moist and delicate interior, and just the right thickness to slice in half for sandwiches.