Name: Fool Proof Focaccia
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 cup warm water; 1 packet (2.5 teaspoons yeast); 2 teaspoons sugar; 2 3/4 cups flour; 1 tablespoons coarse kosher or sea salt (divided); 1/2 cup olive oil (divided, plus 1 tablespoon); Optional toppings: pitted olives (thinly sliced roasted peppers, onions or tomatoes; rosemary, thyme or coarse black pepper)

Fool Proof Focaccia

Focaccia is a flatbread which can be thin like pizza or thick and fluffy as in this versatile recipe. Classic focaccia is rich with olive oil, so I like to include it at Chanukah meals celebrating the miracle of oil. A square of focaccia plain, or topped with olives, roasted veggies or caramelized onions is the perfect complement to the soups, salads and pasta dishes.

Prepare Ahead: After step #3, you can punch down, place dough in a plastic bag in the refrigerator for up to 2 days. Bring dough to room temperature and proceed with step 4. Can make focaccia up to two days ahead. Can freeze for up to one month.

Queen in the Kitchen Variation: Focaccia Sandwiches! Works best with plain focaccia. Cut into 4” x 4” squares, and slice laterally. Fill as for any sandwich.

Fool Proof Focaccia

Prep Time 40

Cook Time 30

Total Time 1 10

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Servings

Ingredients

1 cup warm water
1 packet 2.5 teaspoons yeast
2 teaspoons sugar
2 3/4 cups flour
1 tablespoons coarse kosher or sea salt divided
1/2 cup olive oil divided, plus 1 tablespoon
Optional toppings: pitted olives thinly sliced roasted peppers, onions or tomatoes; rosemary, thyme or coarse black pepper

Instructions

In a large bowl or mixer fitted with dough hook, combine the water, yeast and sugar, cover and set aside for 10-15 minutes until foamy.
Add 2 ½ of the cups of flour, 2 teaspoons of the salt, 1/4 cup of the olive oil to the yeast mixture. Mix well. Continue kneading in the mixer bowl or by hand, adding the remaining ¼ cup of flour as needed to make a smooth, soft dough.
Drizzle the dough with ¼ cup of the olive oil, turn dough to coat the inside of the bowl. Cover with plastic wrap and put in a warm place for one hour until doubled in size.
Remove dough to a heavy baking pan (a dark metal pan works best), include any oil from the bowl. Press the dough out and stretch to cover the pan. Using your fingers, dimple the entire surface, making holes through the dough. This creates the characteristic focaccia surface that can to hold on to toppings. Cover with plastic wrap and let rest at room temperature for 30 minutes to an hour.
Place rack in the middle of the oven. Preheat oven to 425°F. Dimple dough again and sprinkle with remaining tablespoon of coarse salt. If desired, add 1 to 3 of the optional toppings. Drizzle surface with the remaining tablespoon of olive oil.
Bake in the preheated oven for 20 to 30 minutes, until deep golden brown. Remove the focaccia from the oven and let it cool before cutting and serving.