The Best Focaccia!

I have been neglectful on writing on my Blog so I thought I would share my Focaccia recipe which I am so addicted to.  

I love using this substantial Focaccia Pan that I purchased at the King Arthur Baking Company.  It is made out of aluminum and measures 9" x 9" x 2".  I actually went back to the store and bought another one. 

 

RECIPE:

 

3 cups all-purpose flour

1 teaspoon instant yeast

1 1/4 cups warm water

1/4 plus cup extra-virgin olive oil 

2 teaspoons flaky sea salt (like Maldon) 

 2 tablespoons fresh rosemary, chopped

2 tablespoons Turbinado sugar

 1 teaspoon flaky sea salt (like Maldon)

Using a Kitchen Aide Mixer with the dough hook, stir together the flour and yeast.   Add the water and 1 tablespoon of the oil to the flour.  Mix for a few minutes until a dough forms.  Cover bowl with plastic wrap and let rise for an hour or until risen nicely.  

Sprinkle dough with the 2 teaspoons of sea salt.  With the dough hook, mix for a few minutes.  Transfer dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 2 hours. 

Generously oil the focaccia pan and place a 3" to 4" x 16" strip of parchment paper across the center of the pan, leaving a few inches of overhang on the two sides.

Carefully lift the dough out of the bowl and place in the pan, using your fingers to spread the dough out to the edges.   Generously drizzle the olive oil over the foccacia and use a brush to evenly distribute it.  Cover with plastic wrap and let rise for an hour or two.   

 

Drizzle more oil if desired.  Using your finger, evenly pock indentations into the dough.  Evenly sprinkle with the rosemary, turbinado sugar and sea salt.  

 

Bake at 475 for 18 to 20 minutes until lightly brown in the highest spots.  Remove the focaccia from the oven.  Using the parchment paper tabs, lift the focaccia out of the pan.  Turn off the oven.  Place the focaccia directly on the oven's lower rack for 5 to 7 minutes so the sides will crisp up.

 

I like to cut 3/4" strips, toast them and spread with a little bit of butter.  So, so good. 

My favorite variation of this focaccia is to add slices of peaches or plums when in season.  Unpeeled and cut into 1/2" wedges.  It is delicious served with a creamy Cambozola cheese.

Next time, I am thinking about topping the focaccia with caramelized onions, strips of jalapenos and a little Manchego or Chihuahua cheese.

 

I know it is time consuming with all the different risings, but it is well worth it. 

 

* The Turbinado sugar just adds another dimension to all the flavors.

* If you do not have a 9" square pan, a 10" cast-iron skillet will work. 

* Your rising environment will impact how long it takes for your dough to rise. 

* Many recipes call for kneading the dough by hand, I find using my Kitchen Aide easier and more efficient.   

 

BON APPETIT!