Recipe: Basic Focaccia and Focaccia with Garlic and Herbs

BASIC FOCACCIA

FOR THE SPONGE:
1 teaspoon active dry yeast
1/2 cup warm water (105 degrees to 115 degrees)
3/4 cup unbleached all-purpose flour
FOR THE DOUGH:
1 teaspoon active dry yeast
1 cup warm water (105 degrees to 115 degrees)
3 tablespoons extra virgin olive oil
Sponge (above)
3 1/4 cups unbleached all-purpose flour
2 teaspoons sea salt
FOR THE TOPPING:
2 tablespoons extra virgin olive oil
1 to 1 1/4 teaspoons coarse sea salt

TO MAKE THE SPONGE:
Sprinkle the yeast over the water in a large mixing bowl, whisk it in, and let stand until creamy, about 10 minutes. Stir in the flour. Cover tightly with plastic wrap and let rise until very bubbly and doubled in bulk, about 45 minutes.

TO MAKE THE DOUGH:
Sprinkle the yeast over the water in a small bowl, whisk it in, and let stand until creamy, about 5 to 10 minutes. Using a wooden spoon, stir the yeast mixture and olive oil into the sponge and mix well. Whisk in 1 cup of the flour; stir in the salt and remaining flour, 2 cups at a time, and mix until the dough is well blended. Knead on a lightly floured surface until soft and velvety, about 8 to 10 minutes.

FIRST RISE:
Place the dough in a lightly oiled container, cover it tightly with plastic wrap, and let rise until doubled, about 1 1/4 hours.

SHAPING AND SECOND RISE:
The dough will be soft, delicate and full of air bubbles. Flatten it on an oiled 11x17-inch baking pan and press it out with oiled or wet hands. Because the dough will be sticky and may not cover the bottom of the pan, cover it with a towel and let it relax for 10 minutes, then stretch it again until it reaches the edges. Cover with a towel and let rise for 45 minutes to 1 hour, or until the dough is full of air bubbles.

Just before baking, dimple the dough vigorously with your knuckles or your fingertips, leaving visible indentations. Drizzle olive oil over the dough, being sure some of the oil pools in the little holes you have made. Sprinkle with coarse sea salt.

BAKING:
If you have one, place a baking stone in the oven. At least 30 minutes before you plan to bake, preheat the oven to 425 degrees.

Place the focaccia pan directly on the stone and spray the oven walls and floor with cold water from a spritzer bottle 3 times during the first 10 minutes of baking. Bake until the crust is crisp and the top is golden, about 20 to 25 minutes. You may remove the focaccia from the pan and bake it directly on the baking stone for the last 10 minutes. Remove from the pan immediately and place on a rack. Serve warm or at room temperature.

Serves 10 to 12

FOCACCIA WITH GARLIC AND HERBS

1 recipe Basic Focaccia dough, made through the first rise
FOR THE TOPPING:
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced extremely thin
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 1/2 to 2 teaspoons coarse sea salt

WHILE THE DOUGH IS RISING, MAKE THE GARLIC AND HERB TOPPING:
Warm the olive oil over low heat in a small saute pan or heavy skillet, add the garlic, and saute for 2 to 3 minutes without allowing it to change color. Swirl in the herbs and let steep for a minute or two. Set aside to cool.

SHAPING AND SECOND RISE:
Flatten the dough in an oiled 11x17-inch baking pan and stretch and press it out with your hands to cover as much of the bottom as possible. Because it is sticky and may not cover the bottom of the pan, cover the dough with a towel and let it relax for 10 minutes, then stretch it again until it reaches the edges. Cover and let rise for 45 minutes to 1 hour, or until it is full of air bubbles.

BAKING:
If you have one, place a baking stone in the oven; preheat oven to 400 degrees F.

Just before baking, dimple the focaccia firmly with your knuckles or fingertips. Brush or drizzle the topping over the dough, encouraging it to settle in the little holes left by your fingers. Sprinkle the sea salt over the surface.

Set the focaccia pan directly on the stone and spray the oven walls and floor with cold water from a spritzer bottle 3 times in the first 10 minutes. Bake until the focaccia is golden, 20 to 25 minutes. Remove the focaccia from the pan and place on a rack.

Serve warm or at room temperature.

Servings: 10 to 12
Source: Focaccia: Simple Breads from the Italian Oven by Carol Field