Weekend Project: Focaccia

We’ve talked all about pizza on Taste this week, but here’s another flatbread to add to your repertoire. All-purpose focaccia can be toasted for breakfast, split in half and used for sandwiches for lunch, or tucked into a bread basket on the dinner table. Cut it into cubes and toast in the oven to add to a Caesar salad, or grind up a day-old piece for bread crumbs.

 

Read on for our basic recipe, then scroll down for new flavor variations to try!

 

Basic Focaccia

 

2 packages (5 tsp.) active dry yeast

1 3/4 cups (14 fl. oz./440 ml.) warm water (105-115°F/40-46°C)

1 tsp. sugar

3/4 cup (6 fl. oz./180 ml.) extra-virgin olive oil

5 cups (25 oz./780 g.) all-purpose flour, plus extra for kneading

2 tsp. fine sea salt

1 tsp. coarse sea salt (optional)

 

By hand: In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 1/2 cup (4 fl. oz./120 ml.) of the olive oil, the flour and the fine sea salt and stir with your hand or a wooden spoon until a rough ball forms. Using a plastic pastry scraper, scrape the dough out onto a floured work surface. Knead the dough until smooth and elastic, 5-7 minutes. Add up to 1/2 cup (2 1/2 oz./75 g.) flour to the work surface while kneading to prevent the dough from sticking.

 

By stand mixer: In the 5-qt. (5-l.) bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 1/2 cup (4 fl. oz./120 ml.) olive oil, the flour and the fine sea salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed, until the dough is smooth and elastic, 5-7 minutes. Add up to 1/2 cup (2 1/2 oz./75 g.) flour while kneading to prevent the dough from sticking. Remove the dough from the bowl.

 

Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1-1 1/2 hours. For a more flavorful bread, make the dough up to this point, punch it down, cover the bowl with plastic wrap, and refrigerate overnight. Let the dough come to room temperature before shaping.

 

Pour the remaining 1/4 cup (2 fl. oz./60 ml.) oil evenly into a half-sheet pan. Turn the dough out into the pan. Press the dough evenly into the pan. If it is too elastic to spread without springing back, let it rest for 5 minutes. Cover the pan loosely with a dry kitchen towel. Let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.

 

Position a rack in the lower third of the oven, and preheat to 450°F (230° C). Dimple the dough by pressing your fingertips all the way into it at 1-inch (2.5-cm.) intervals over the entire surface. Sprinkle it with the coarse salt, if desired.

 

Bake the focaccia until golden brown, 20-30 minutes. Transfer to a wire rack and let cool in the pan. Cut it into squares and serve warm or at room temperature. Store tightly wrapped in aluminum foil at room temperature for up to 1 day or freeze for up to 2 weeks. Reheat at 375°F (190°C) for 10 minutes. Makes 1 large flatbread.

 

 

 

Herb Focaccia: Add 2 tablespoons chopped fresh herbs, such as thyme, basil, oregano, marjoram or tarragon to the dough with the fine sea salt.

 

Pepper Focaccia: Seed and thinly slice 3 bell peppers — 1 red, 1 green and 1 yellow. In a frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the sliced peppers and saute until they soften, about 5 minutes. Let cool. Just before dimpling the dough, spread the peppers on top. Sprinkle with freshly ground black pepper along with the coarse salt.

 

Onion, Garlic and Rosemary Focaccia: Thinly slice 2 yellow onions. In a frying pan over high heat, warm 2 tablespoons olive oil. Add the onions and saute until dark brown and caramelized, about 12 minutes. Add 2 cloves garlic, minced, and 1 tablespoon chopped fresh rosemary to the onions and cook for 2 minutes longer. Just before dimpling the dough, spread the onion mixture on top. Sprinkle with coarse salt.

 

Olive Focaccia: Midway through baking, sprinkle 1/2 cup (2 1/2 oz./75 g.) halved, pitted Kalamata olives and 1 tablespoon chopped fresh rosemary on top of the focaccia.