There are fewer foods that evoke more sheer joy other than bread, in any form. Crusty sourdough, Challah, No-knead Artisan and Focaccia! I used my basic pizza dough recipe but added more yeast and water to hydrate and lift the dough.for You can also add herbs, roasted garlic, sun dried tomatoes, basil pesto and/or cheese what ever your heart desires.
In this recipe I just used a sprinkling of Rosemary, Pesto and Agrumato Olive Oil.
ingredients ~
- 2 t instant yeast
- 2 c warm water between 105 and 110 degrees
- 1 t honey
- 4 c bread flour
- 1 t Sous Salt
- 3 – 4 T Olive oil
- 2 sprigs rosemary
directions ~
In a large mixing bowl add 1 c of the warm water, the yeast, the honey and one cup of bread flour. Mix this together, cover it and let it proof for 30 minutes. What you are essentially doing is making a sponge which hydrates the flour. After the sponge gets bubbly add the remaining flour, water, salt and 2 T of the Olive Oil. Mix the dough with your moistened fingers. Then pull the dough from the right side over the dough ball to the left side. Turn the bowl and do it an additional 3 times. Cover the dough and let it sit for 30 more minutes. Do this set of stretch and pulls three more times. Then cover and put the dough in the refrigerator for 24 -72 hours. This is for the cold proof method.
If you can’t wait and need the dough today…..put a little bit of olive oil in a bowl and place the soft dough in the bowl, cover with a towel or plastic wrap. Place it in a warm area until it has doubled in size which will take 2-4 hours depending on the warmth of your kitchen. I have a proof selection on my oven so I use that and set it for 80 degrees. Punch the dough down. Prepare your skillet but brushing it with 1 T of butter and then drizzle 2 T of olive oil completely around the pan. Place the dough in the pan and let it rise for another 30 minutes until its nice and bubbly. While it is resting heat your over to 500 degrees with your pizza stone in the lower third of your oven.
For the cold proof method. Prep your baking vessel. I use an oval cast iron skillet. Brush the skillet with 1 T of butter and then drizzle 2 T of olive oil all around the skilllet. Take the dough out of the refrigerator and put it into the prep skillet, drizzle the top with olive oil. Let the dough rise for 3 – 4 hours it will need that time to double in size and bubble up again.
Set a rack in the lower middle of your oven and preheat it to 500 degrees about an hour before you are going to bake your Focaccia. You want the oven very hot and the baking steel or baking stone to heat up thoroughly.
Right before you put the dough into the oven oil your finger tips and gently dimple the dough. At this time you can sprinkle cheese around edge of the dough to create a crusty cheesy edge.
Bake if for 10 minutes and then add more cheese, herbs, Sous Salt of your choosing and finish baking until golden brown apx 10 more minutes depending on the temp of your oven.