You have seen Focaccia bread but don’t think you could do it but you can Oh so good plus it’s easy.
This would be excellent for sandwiches, with Italian foods, and with soups.
Notes: almost no work. Proof the yeast. Turn on the stand mixer for a few minutes. A couple of hands kneads. An hour to raise. Spread out on oil, flip, poke holes with your fingers, another hour to rise then 20 minutes to bake. Total time 2 1/2 to 3 hours
Cold weather notes: Cooking bread in Michigan in the winter is always troublesome. This time, I turn on my second over to its minimum of 170. I let it heat to that and turned it off. When I put the dough in, I left the door open for about 30 seconds. This worked very well.
Roll onto a lightly floured surface.
Knead a few times.
Spray inside of the mixing bowl with Pam or coat with oil.
Place dough back into the bowl, cover with plastic wrap and place in warm place until double in size. 1-2 hours.
When double in size, spread the last 1/2 cup of oil on the sheet pan and then spread out the dough. Flip over dough, so both sides are will oiled.
Then poke holes in the dough. Make these all the way through the dough.
Cover and let rise in a warm spot for about one hour. Sprinkle top with kosher salt just before baking.
July 16, 2016