Amelia Lewis
Adapted (just a little bit) from recipe by Jennifer Segal. This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd.
Prep Time: 20 Min.
Cook Time: 20 Min.
Total Time: 40 Min, plus 2-3 hr rising time
Servings: 24 (2-1/2-inch x 3-inch) focaccia squares (serves 10-12)
Ingredients
5 cups all-purpose flour
Spooned into measuring cup & leveled-off with a knife, plus more for kneading
1 tablespoon sugar
1 packet (2-1/4 teaspoons) instant yeast or rapid rise yeast
1 tablespoon + 3/4 teaspoon kosher salt, divided
1-3/4 cup warm water
3/4 cup extra virgin olive oil, divided,
Additional oiling for the bowl and drizzling on top
1 tablespoon chopped fresh rosemary, from several sprigs
Instructions
Proof yeast by combining warm water*, sugar and yeast, then wait for 10 minutes.
In the bowl of a mixer fitted with a dough hook combine:
Flour and 1 tablespoon of the salt
Add the yeast mixture. Mix on low speed to combine.
Add the water and 1/2 cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky.
It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too).
Knead by hand briefly until the dough comes together into a smooth ball.
Coat the inside of a large bowl with about 1 teaspoon of olive oil.
Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil.
Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
Coat a 13" x 18" rimmed baking sheet with 1/4 cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.)
Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan.
Turn the dough over once to coat both sides with olive oil.
Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan).
Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position
Sprinkle the top of the focaccia dough with the remaining 3/4 teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations.
Bake until golden brown, about 20 minutes.
Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes.
Transfer the focaccia to a cutting board and slice into squares.
Drizzle a touch more oil on top before serving, if desired.
*A great way to tell if water is warm is to dip your pinkie finger in the water, you should be able to count to 10 comfortably but want to take it out by then. It is too hot if you can only stand a few seconds and too cold if you could keep your finger in for longer.
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