Ingredients
- 1 3/4 cups of warm water
- 1 1/2 tablespoons yeast
- 1 tablespoon of sugar
- 5 cups of all-purpose flour, plus additional for kneading
- 1 tablespoon of kosher salt
- 1/2 cup olive oil plus extra for pan
- 1 tablespoon of any herbs (optional)
Directions
Combine the warm water, yeast and sugar in the bottom of your mixing bowl until the yeast is bubbling and aromatic, at least 15 minutes.
Attach the dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil to the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a sheet pan with olive oil and herbs is you would like.
Put the dough in the sheet pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough, deeper is better or the holes will disappear and you will have a smooth bread.
Put the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425℉
Drizzle a little oil on top and add toppings like tomatoes, feta cheese and herbs for more seasoning (basil and delicate leaves you may want to add the last few minutes of the bake. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
