An easy recipe if you have a stand mixer. I had several recipes for Focaccia bread saved in my to do link files but really didn’t get inspired until Noble Pig published their top 10 for the year. I looked back at the other recipes but the Noble Pig one appeared to fit my needs.
Notes: Really almost no work. Proof the yeast. Turn on the stand mixer for a few minutes. A couple of hand 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 it’s 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.
When double in size, spread the last 1/2 cup of oil on the sheet pan and then spread out 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.
This would be excellent for sandwiches, with Italian foods and with soups.
1 3/4 cup warm water (100 to 105 degrees)1 package dry yeast(I suggest instant or quick)1 T sugar1 T kosher salt1 cup EV olive oil5 cups AP flour a little kosher salt to sprinkle on top before baking
Prep time: Cook time: Total time: Yield: 20 servings
April 20, 2011