3 1/2 c all purpose flour (can sub half with bread flour)
1/4 cup olive oil
1 1/2 tsp salt
For toppings- chopped garlic, olive oil, fresh herbs, salt, red pepper flakes
For toppings- Rosemary, flaked salt, olive oil
For toppings- sliced peeled pear, gorganzola, thinly sliced red onion, thyme/rosemary,
Balsamic glaze- 2 teaspoons each balsamic vinegar, honey, oil
Instructions
Mix water, honey or sugar, and yeast and stir until yeast
dissolves. After yeast gets foamy, about 5 minutes add olive oil,
flour, and salt. Knead by hand or with dough hook in standup
mixer for 5 minutes, until smooth and elastic.
Grease a large bowl with olive oil and put ball of dough inside.
Cover with a damp towel or plastic and proof in a warm place
until double in size, about an hour. Grease a sheet pan with
olive oil (or line with parchment or silicone liner) and spread
dough over the pan with fingers, letting it sit a few minutes to
loosen the gluten and then stretching it out more. It will be
about 1/2 inch thick.
Make the toppings or top it as you choose. I like to make two
halves with different toppings. The chopped garlic toppings
can be made by warming 1/4-1/2 c olive oil in a pan with the
chopped garlic, a few red pepper flakes, some salt, and your
choice of fresh herbs (oregano, rosemary, thyme, basil, any
combo or all 4), heating until garlic becomes translucent and
oil is fragrant. Other toppings as described above. Balsamic
glaze is for the pear topping.
After you have prepared the toppings take oiled fingertips and
dimple the entire top of the focaccia dough. Spoon garlic and
herb oil topping over surface, filling dimples. For rosemary
focaccia, drizzle olive oil over the dimples and sprinkle fresh
rosemary leaves over the top along with a generous sprinkle of
flaked salt. For the pear and gorganzola focaccia push pear
slices into the dough and scatter cheese in pea sized
crumbles. Scatter onion and fresh thyme and/or rosemary on
top, then drizzle balsamic glaze on top. finally, add sliced
almonds (optional). Ready to bake when dough is puffy, about 1/2 hr from when spread
into pan. Bake at 400 degrees for 20 minutes, until
slightly golden on top. (I like to bake it on convection mode)
Slide off of pan onto a wire rack until slightly cooled. I slice it
into squares with a pizza cutter. Serve hot and fresh. Great
with soups, salads, pasta, or day old to make sandwiches by
slicing lengthwise.
Serving
Suggestions
Make up your own toppings- apple cheddar walnut with cider vinegar glaze? Blueberry & goat cheese? Artichoke? Greek olives & feta?
Originally Submitted
8/29/2020
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