Categories: Breads, Ethnic
Servings: 35
DOUGH
1 pk Active dry yeast 1 1/2 ts Salt
2 c Warm water 3 tb Olive oil
5 1/2 c Flour
----TOPPINGS ----
Olive oil Fresh sage,rosemary+thyme
Kosher or sea salt
Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the
let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At
low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or
combine ingredients in large bowl and beat vigorously with wooden spoon 2
minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,
1/2 cup at a time, to make a soft dough that begins to pull away from sides
of bowl On lightly floured work surface, knead dough until smooth and
elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to
grease top. Cover with kitchen towel and let rise in a warm, draft-free
place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and
gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape
dough into 12x8 inch rectangle with rolling pin. Carefully transfer to
prepared pan, stretching to gently to edges of pan with fingers. Press top
of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let
rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest
position. Place shallow baking pan on top rack of oven. If using a baking
stone, place in cold oven and preheat 30 minutes before baking. Press dough
again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1
teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1
teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes
in baking pan on top oven rack and immediately place dough on baking stone,
or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom
sounds hollow when removed from pan and tapped on bottom. Remove Focaccia
from pan and transfer to wire rack. While still warm, brush top with
another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes
35
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