Focaccia Many Ways

This recipe is kind of like cheating. It is actually really really easy. And perhaps more importantly, it is forgiving if you don't get it quite right. Bread making is intimidating to many people, and if this applies to you, focaccia is a great place to start. Most of the work is actually just the waiting. Fresh bread fills your house with an irresistible smell and is absolutely delicious, especially when it is fresh, warm, and crispy with olive oil. Try it yourself and see!

Recipe:

2 c. warm water (120°F – 130°F)
2 ¼ t. quick rise instant yeast
3 cups all-purpose flour
1.5 c. whole wheat flour (optional, you can just use all-purpose instead if you prefer)
2 t. sea salt
olive oil

optional toppings: Maldon sea salt flakes, Kalamata olives, fresh rosemary or thyme, caramelized onions

Mix flour, salt, and yeast in a bowl. Stir until well blended. Slowly add warm water (120°F – 130°F), bit by bit, and stir until starts to stick together. You may not need all of it, and this will depend on the humidity of the place you live. You can measure the temperature of the water with a meat thermometer – this is approximately the temperature of hot water out of your tap (if you directly use boiling water from a kettle, this will be too hot).

Sprinkle a generous pinch of flour onto a clean counter. Pour dough onto counter. Knead until smooth and elastic, about 10 minutes. Add more flour if dough is too sticky. OR put in a mixer with the kneading attachment and blend for 10 minutes. The dough should feel smooth and soft when it is ready. Form dough into a ball.

Pour a generous amount of olive oil into a clean bowl, making sure the surface is coated. Add dough to bowl and roll to coat. Cover with a dishtowel and let sit for 10 minutes (use a timer so you don't let it sit for too long – the dough should not rise at this point).

Preheat oven to 475°F.

Prepare a 15x10-inch baking sheet by coating with a generous amount of olive oil. Stretch dough to the approximate size of the tray, and place inside. It doesn’t have to be the exact size, as it will rise to fit. Use a finger to poke holes all around the dough, right down to the bottom – this gives it the classic focaccia jagged texture. Sprinkle with your desired toppings. Cover and let sit in a warm place for about an hour, or until doubled in size. The exact rising time will vary with the temperature of the room.

Once the dough has risen, place in the oven. Resist the urge to poke more holes at this point, because this will cause the dough to deflate. Bake about 20 minutes, or until brown and crusty. At the halfway mark, 10 minutes, take the dough out and drizzle with a generous amount of olive oil then return to the oven to finish cooking. Allow to cool in the pan.

Serve warm or room temperature, perhaps with a plate of olive oil and balsamic vinegar for dipping!

A note on toppings:

Focaccia is actually not that different from pizza. You can put any topping you want on it. Depending on the topping you may want to add it at before cooking, or part way through the baking process, at 10 minutes:

It is great simply sprinkled with Maldon salt (a very large flaky kind of sea salt).
Try caramelizing onions by slowly sautéing them in butter with a little brown sugar and balsamic vinegar.
Chop Kalamata olives and sprinkle on top, with a sprinkle of fresh rosemary and sea salt.
Sprinkle with grated parmesan cheese and sea salt.
Get a box of cherry tomatoes and halve them, then sprinkle them on top – they will roast right on top of the focaccia in the oven.
Sprinkle with finely sliced garlic.

Do any combination of these things! Onions and garlic and olives and rosemary and salt! Mmmm.

Alternatively, use regular dry yeast (not quick rise):

Do not read further if you will be using instant yeast – no need, and this part will probably just confuse you!

Mix dry yeast with 2 cups of warm water in a bowl, stir with a fork so the yeast is mixed into the water. Let stand for 10 minutes. Note that it has started to froth and bubble (this means the yeast is active).

Mix flour, salt and yeast. Pour onto counter and knead 10 minutes. Form into a ball, and place ball into oiled bowl. Cover and let sit about 1.5hours, or until dough has doubled in size. Choose a warm place (like the back of your oven).

Preheat oven to 475°F

Once dough has risen, punch it down (yes, literally, take a fist and gently punch the dough to deflate it). Spread dough into a rectangular shape about the size of a 10x15-inch baking pan, and place into the pan. Make sure it is well coated in olive oil. Poke holes in the dough with your fingers. Add toppings, and let rise in a warm area until has doubled in size again. This will probably take about half an hour.

Bake focaccia in oven for about 20 minutes. Enjoy your delicious crusty fresh bread!