Deliciously soft focaccia recipe. Perfect to serve on a charcuterie board or made into sandwiches or with a main meal. So easy to make!| www.seannaskitchen.com
1cuptepid water95-105°F, divided. ¼ cup for proofing, and ¾ cup for dough
1package2 ¼ teaspoon instant yeast
¼teaspoonsugar
1 ½teaspoonand ⅛ cup extra virgin olive oildivided
2 ½cupsall purpose flour
½teaspoonsalt
1teaspooncourse kosher saltreserved to sprinkle on top
Emulsion:
2tablespoonsextra virgin olive oil
1tablespoonwater
Instructions
Proof Yeast. Measure out water, instant yeast, and sugar into a large bowl or a Kitchenaid Stand Mixer with a dough hook attachment. Stir until combined. Let mixture rest for 5 minutes or until yeast begins to bubble, indicating it is alive and active. (Note 1)
Make Dough. Add flour and salt to yeast mixture and begin mixing to combine. Using speed 1 on the mixer, begin adding water a little at a time, along with the extra virgin olive oil. Mix together until dough formed, about 1 minute.
Knead Dough. Knead dough on speed 2 for 8 minutes or by hand for 10 minutes, until dough is smooth but a bit sticky to the touch.
First Rise, 90 Minutes. Coat a baker's quarter sheet or large cast iron skillet with extra virgin olive oil. Turn dough out onto center of the pan and cover with a damp towel or bus tub. Let rise at room temperature in a draft-free place for 90 Minutes and dough has doubled in size.
Second Rise, 45 Minutes. When dough has doubled in size, spread it out gently to cover the shape of the pan. Cover the dough with a damp cloth or bus tub and let rise for another 45 minutes.
While You Wait. Place baking stone on a rack in the lower 3rd of the oven. Preheat Oven to 450°F at least 30 minutes before baking. And Prepare the emulsion. Put extra virgin olive oil and water in an airtight container and shake it until it emulsifies, and set aside.
Prepare Dough (Poke, Brush, Sprinkle). When 45 minutes has elapsed and the dough has risen, gently poke holes or wells with your fingers all over the dough. Gently brush the prepared emulsion all over the risen dough, filling the holes or wells with the emulsion. Sprinkle with kosher salt. Salt should be sprinkled evenly over the dough.
Bake for 15 Minutes. Bake for 15 minutes, then check. If focaccia appears to be browning unevenly, turn the pan around and continue to bake 5 more minutes.
Final Steps. When focaccia has finished baking, take it out of the oven and place on a cooling rack. Pour an additional tablespoon or two of extra virgin olive oil over the top of the freshly baked focaccia. Use a pastry brush to spread it out evenly.
Serve. Cut the focaccia into pieces and serve warm.
Notes
Proof Yeast.
If there is no change in the mixture within those 5 minutes, chances are the yeast isn't working.Re-do this step, adjusting the temperature of the water, and checking the condition of the yeast.Make sure yeast isn't beyond its expiration date. When its bubbly and your mixture looks like it has increased in volume, it's good to go.