Focaccia
Makes two loaves
- 1 packet (7 g/1/4 oz) active dry yeast
- 50 g (1/4 tsp) sugar
- 500 ml (2 c) lukewarm water (40°C to 46°C/105°F to 115°F)
- 1.12 to 1.75 kg (4 1/2 to 5 1/2 c) bread flour or all-purpose flour
- 50 ml (1/4 c) olive oil plus additional
- 15 ml (1 tbsp) salt
- Tiny sprigs fresh rosemary
- Kosher salt1. In a small bowl, combine the yeast, sugar and water. Stir rapidly to dissolve the solids. Set the bowl in a warm place until the mixture is activated and frothy, about 20 minutes.2. In a large bowl, pour 1.1 kilograms (4 1/2 cups) flour and make a well in the centre. Pour the yeast mixture, 50 millilitres (1/4 cup) oil and salt into the well, then stir until the ingredients are well blended. Add additional flour as needed to reach the desired consistency.
3. Lightly flour a work surface and lightly coat a large bowl with olive oil. Turn the dough out onto the work surface and knead until the dough is smooth, about 10 minutes. Place the dough in the prepared bowl, turning it once to coat the entire ball with oil. Cover the bowl with lightly oiled plastic wrap, and set to rise in a warm place for one hour.
4. Lightly grease two baking sheets. Divide the dough in half and spread each half on a prepared baking sheet; with fingers, press down and out until each half is a round loaf about one centimetre (1/2 inch) thick. Cover the loaves with lightly oiled plastic wrap and let rise for 10 to 20 minutes.
5. With fingers, press the loaves down and out again. Recover and let the loaves rise for 30 minutes.
6. Preheat the oven to 220°C (425°F). With fingers, indent the loaves all over. Press a sprig of rosemary into each dent, drizzle the whole with oil then sprinkle with salt. Bake until the loaves are firm and golden, about 25 minutes. Serve warm.
