NICK MAIGIERI'S EASY ITALIAN FOCACCIA
5 Cups unbleached Flour 2 1/2 Tea. (1 env.) active dry yeast 2 Tea. Salt 6 Tbl. Olive Oil, divided 2 Cups warm tap Water (about 110 degrees) 1 Tea. Kosher or coarse Salt
You will need a 10 1/2 x 15 1/2 inch jelly roll pan or a 14 inch round pan, plus a second pan of the same size or larger to insulate the first pan if bottom of focaccia begins to brown too quickly.Measure flour and table salt into mixing bowl; stir well to combine. Measure water into another bowl and whisk in yeast, then add 3 tablespoons olive oil.
With rubber spatula or wooden spoon, stir yeast mixture into flour mixture until all flour is evenly moistened. Beat vigorously 1 minute. Cover bowl with plastic wrap and allow to rise until double in bulk, about 1 hour. (Or, combine flour, salt, warm water, yeast and 3 tablespoons olive oil in food processor bowl and pulse repeatedly until dough is evenly mixed, about 15 pulses in all. Let machine run continuously 30 seconds. Transfer dough to oiled bowl, cover and let rise as above.)
Spread 11/2 Tea. remaining oil on jelly roll pan. Scrape dough out of bowl into pan. Pat and press dough to completely fill pan. If dough resists, wait a few minutes and continue. Cover dough with a piece of oiled plastic wrap (oiled side down) and allow dough to rise again until doubled in bulk, up to 1 hour.
Once dough has sufficiently risen, dimple surface of focaccia by poking cavities in dough at 2-inch intervals with fingertip. Drizzle remaining 1 1/2 tablespoons olive oil on top. Sprinkle with kosher salt.
Bake focaccia on rack in lower-third of oven at 450 degrees about 25 minutes, or until deep golden. Check bottom about halfway through baking time by lifting side of focaccia with a spatula or pancake turner. If it is coloring too deeply, slide pan onto another pan to insulate bottom.
To serve immediately, slide focaccia from pan to cutting board. For advance preparation, slide focaccia off pan to rack to cool. To serve, cut narrow slices or squares, to split horizontally for sandwiches.
Keep focaccia loosely covered at room temperature if served on the day it is made. For longer storage, wrap in plastic and refrigerate or freeze. Unwrap and reheat focaccia on pan (in which it was originally baked) about 7 minutes at 375 degrees. Makes 4 to 6 servings.
VARIATIONS:
After dough has been spread in the pan, any of these variations can be added before placing the bread in the oven to bake.
Sprinkle top of focaccia with 2 or 3 tablespoons coarsely chopped fresh herbs (such as rosemary, thyme or sage).
In a medium size skillet, saute 2 sliced onions in a little olive oil; season with salt and pepper and cool. Spread onions on undimpled focaccia and sprinkle with 1 teaspoon dried oregano. Drizzle with oil and sprinkle with kosher salt; bake as directed above.
(Herbs also may be incorporated into dough before allowing dough to rise. In a saute pan, heat 3 tablespoons olive oil, then add 4 to 5 ounces of each herb; cook, covered, about 20 minutes, or until herbs just began to color slightly. Cool and mix into dough. Pat out dough and allow to rise as directed above. Sauteed onions also may be added to this version before baking).
Scatter 1 cup seeded, chopped and drained canned plum tomatoes on dimpled focaccia. Sprinkle with 1 teaspoon dried oregano; 2 or 3 tablespoons halved and pitted, oil-cured olives; and 1 garlic love, sliced paper thin. Drizzle with oil and sprinkle with kosher salt; bake as directed above.
This wonderful Italian flat bread is among the easiest of all breads to prepare. It an easily made accompaniment to a meal, and is great for sandwiches.