Thanks to the Netflix series #saltfatacidheat I'm currently obsessed with making Focaccia Bread. Add to it Olives, fresh Rosemary and Basil and a glass of Red Wine 🍷... and I think I don't need to eat anything else, ever again ❤
To make my Focaccia, I enlisted the aid of my stand mixer. I let it do all the hard work ;)
Into the mixer went:
2 cups of warm water
2 1/4 tsp Yeast (I used the bread machine kind)
Then I let it do its thing for 10 minutes.
Next went in:
4 cups of Flour
2 tsp Salt
I set my machine to the dough setting and went about my morning. In about 2 hours the dough was done. I removed the dough to an oiled bowl - evoo - then covered the bowl with plastic film and set it in the fridge.
2 hours before baking I removed the dough from the fridge and let it come back to approx. room temperature.
Next, I preheated m oven to 450˚F with a rack positioned in the center of the oven.
Prep a sheet pan with a layer of parchment paper and drizzle a tablespoon of olive on it, spreading the oil around the pan with your fingers.
Drizzle another tablespoon of oil over dough and spread it out to fill the pan. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
Sprinkle top with Italian seasoning (or fresh herbs) and flaky sea salt.
Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the top is golden and the underside i crisp. Remove pans from the oven. With a metal spatula remove bread from the pans and transfer to a cooling rack.
Serve warm or allow to cool completely then store in a zippered bag.