A simple versatile dough that can be used as pizza or garlic knot rolls. A quick starter or “big” helps to quicken the rising time and make a light and airy bread. Unlike a sourdough, this starter is used right away, although a small portion can be set aside and reused to create a sourdough starter.
Any type of topping can be added or simply olive oil and fresh herbs alone will make for an easy and quick focaccia. This recipe demystifies bread making and without a doubt it will make you a more confident bread baker.
Focaccia
1 (14"x20") sheet pan.
Ingredients
Starter (Biga)
3 tablespoons Dry Yeast
1 cup Bread Flour
1 ½ cups warm Water
Dough
2 cups Bread Flour
2 cups All Purpose Flour
¾ cups warm Water
3 tablespoons Olive Oil
2 ½ teaspoons Salt
Seasonings and Toppings
¼ – ½ cup Extra Virgin Olive Oil (the spray Oil works really well)
1 tablespoon Kosher Salt
1-2 tablespoons fresh Rosemary sprigs
1 cup Cherry Tomatoes cut in half
3 tablespoons grated Parmesan Cheese
Instructions
Pre-heat the oven to 400°
Starter
Mix all of the ingredients together with a wooden spoon or spatula in a medium size bowl until smooth.
Cover with plastic wrap or a towel and let sit for 2 hours in a warm spot until bubbly.
Dough
In a large bowl or stand mixer with a dough hook attachment add all of the ingredients together and mix on medium speed until a smooth dough forms. Add additional warm water as needed so it becomes a soft and smooth dough.
Turn the dough out onto a floured work surface and knead by hand until the dough just barely springs back and forms in the shape of a ball.
In a clean bowl, lightly coat the bottom with Olive Oil, placing the dough, smooth side down, to coat the bottom side of the ball then turn it back over with the oiled side facing up. Cover the bowl with plastic wrap or a towel and let it rest in a warm spot. Let the dough rise until it is double in size approximately 2-3 hours.
Prepare your sheet pan by coating the bottom with the Olive Oil, Kosher Salt, and Rosemary.
Scoop out the risen dough from the bowl and place it on the seasoned sheet pan. If you don’t mind getting messy, use your fingertips to stretch the dough out in the pan until it reaches the edges.
Generously coat the top of the dough with more Olive Oil and use your fingertips to poke the surface of the dough so it has dimples.
Season with more Rosemary and sliced Cherry Tomatoes.
Bake in a 400° oven for approximately 20-30 minutes or until golden brown around the edges.
Notes
This is such a fun recipe. It is a real “hands-on” type of dough which makes it super fun if you don’t mind getting messy. We also use this recipe for a Sicilian thick crust pizza and for Garlic Knot Rolls. Seriously, this is super easy and you will be impressed with the results. Using a starter helps to give a head start to the rising process and allows the dough to become more activated and produce a light and airy Focaccia. Don’t be afraid of saturating the dough with Olive Oil, it initially looks like a lot but the end result is not at all greasy, but rather it produces a golden crust. A perfect recipe for the kitchen geek!!