Anne Burrell's Focaccia
Filed under
Breads
Servings: 8
Recipe courtesy Anne Burrell. Serves 8 to 10. The half cup of oil in the pan may seem excessive, but focaccia is an oily-crusted bread.
Ingredients
- 1 3/4 cup Water, warm
- 1 Active dry yeast, package
- 1 tbsp Sugar
- 5 cup Flour, all-purpose, plus more for kneading
- 1 tbsp Kosher salt
- Sea salt, coarse, for sprinkling
- 1 cup Olive oil, extra-virgin, divided
Directions
- Combine the warm water, yeast and sugar and set in a warm (not hot) place until bubbling and aromatic, at least 15 minutes.
- In a mixer with the dough hook combine the flour, kosher salt, 1/2 cup oil and the yeast mixture on low. Once it comes together, knead on medium 5 to 6 minutes until smooth and soft, adding a sprinkle of flour if very sticky.
- Knead by hand once or twice on a floured surface. Return to the lightly oiled bowl, cover and let double in a warm place, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup oil. Press the dough out in the pan, turn to coat both sides, and stretch to fit. Spread your fingers and poke holes all the way through the dough - that gives the craggy look.
- Let double again, about 1 hour, while the oven heats to 425 degrees F.
- Sprinkle with coarse sea salt and drizzle with a little oil. Bake until golden, 25 to 30 minutes. Cool before cutting.