Focaccia

Ingredients:

• 2 ¾ C. (350g) Bread flour
• 1 C. (192g) A.P.
• ¼ C. (10g) rosemary, fresh (5g dried)
• 2 C. (474g) 110F water
• 1 Tbsp. + 1 tsp (12g) active dry yeast
• 1 ¼ tsp (3.75g) salt
• ¼ C. (47g) olive oil, plus more for drizzling
• Flakey sea salt

Equipment:

• Stand mixer with a dough hook
• Bowl scraper, optional
• Large bowl
• Pastry brush

Directions:

1. In the bowl of your stand mixer, combine the flours and rosemary. Give it a gentle whisk (you can use your fingers) to get a homogenous mix, then add the water to the four mixture. Stir in the water until there are no more dry pockets of flour. Sprinkle the yeast across the top of your dough and set aside for 10-minutes
2. After 10-minutes, add the salt to the dough and mix in the stand mixer on low (#1-2 on my kitchenaid) until combined. Increase the mixer speed to medium-high (#4-5 on my kitchenaid) and continue to mix until the dough forms a cohesive ball and starts to pull away from the sides, about 3 minutes.
3. Reduce mixer speed to low (#1-2) and slowly pour in the olive oil. Continue running the mixer on low until the oil has been incorporated into the dough, about 1-2 minutes, scrapping down the sides of your bowl halfway through.
4. Liberally oil a large bowl and transfer the dough to this bowl, turning to coat the entire ball of dough in oil. Cover with plastic wrap and set aside to proof until doubled in size, about 1.5-2hrs (keep your dough warm. The ideal space is somewhere around 75F. You can also wrap your ball of dough in towels to help retain heat if your kitchen is on the chilly side)
5. Once your dough has risen, preheat your oven to 400F for conventional ovens (or 375F for convection ovens, which will give a crispier top to your focaccia). Line your baking sheet with parchment paper and drizzle with more olive oil, spreading it around with your fingers for an even coating.
6. Transfer your dough to the now prepared baking sheet. Use your fingertips to gently press the dough into a 14×12 in rectangle. Drizzle with more olive oil and then use your fingertips to dimple the top of your dough (feel free to let that oil pool in the dimples!). Liberally sprinkle the top with flakey sea salt
7. Bake for 20-minutes, then rotate and bake for an additional 10-minutes. Remove from the oven and us a pastry brush to brush on additional olive oil. You can optionally sprinkle more flakey salt on top of the focaccia at this point. Allow to cool for 10-minutes before slicing your bread.

Alternative Focaccia Pizza Dough directions:

1. Follow steps 1-6 above
2. Bake for 20-minutes, then remove from the oven and add your toppings (sauce, cheese, pepperoni, etc.). Return to the oven for an additional 10-minutes or until your cheese is bubbly and beginning to brown. Remove from the oven and allow to cool long enough that you won’t burn your mouth before diving in 🙂