- Preparation and cooking time
- Total time
- More effort
- Makes Bread
an italian bread that is excellent
- Makes 1 (13 x 9 Inch) Rectangular Pan, or 3 (10 â 12 Inch) Round Loaves
- by Deborah Mele
- 5 Cups All-purpose Unbleached Flour
- 2 Teaspoons Instant Yeast
- 2 â 3 Tablespoons Extra Virgin Olive Oil (Plus 2 Additional Tablespoons To Oil Bowl)
- 1 Teaspoon Salt
- 2 Cups Warm Water
- Extra Virgin Olive Oil
- Coarse Sea Salt
- Optional Toppings of Choice
- STEP 1Measure and assemble your flour, oil, salt, yeast, and water.
- STEP 2Add everything but the water into a large bowl and stir.
- STEP 3Add half the water and stir.
- STEP 4Continue to add water until the dough begins to come together into a shaggy ball.Dump the dough mixture onto a lightly floured surface surface and begin to knead with the heels of your hand.Knead for about 5 minutes, or until the dough is smooth and pliant.
- STEP 5Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.
- STEP 6Cover your bowl with plastic wrap and place in a warm spot to rise.
- STEP 7I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.
- STEP 8Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
- STEP 9You can see how pillowy and soft the dough becomes.To make a large rectangular focaccia, lightly oil a 13 X 9 inch baking sheet with sides.Dump your risen dough into the pan punching it down to deflate it.
- STEP 10Use your fingers to push and press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for another 20 or 30 minutes or until the dough dimples when pushed with your fingertip.
- STEP 11Use the tips of your fingers to dimple the entire top of the focaccia.Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.Sprinkle coarse sea salt over the top of your focaccia and then let it sit and rise for another 15 minutes while you preheat your oven to 425 degrees F.Bake for 20 to 25 minutes until golden brown. Cool to room temperature before slicing.