Focaccia & Co.
Today I woke up at 8 am to buy some yeast, to make focaccia. I love vacation, simply because making focaccia in the early morn is an option, not an obligation. Funny how that works.
My friend Aubrey showed me this recipe, it’s great because you can customize it any which way you please.
- I cup warm water
- 2 1/4 tsp active dry yeast aka 1 packet
- 2 Tbsp sugar
- 1/4 cup olive oil
- 1 tbsp salt
- 3 1/4 cup flour
1. combine the water, yeast & sugar in a bowl-set aside for a couple minutes
2. add the flour, olive oil & salt to the water and mix with a dough hook in a kitchen aid/mixer
At this point you can add in some flavorings or you can wait until the end, I took several (maybe 6) cloves of garlic chopped em up & covered em with just a bit of olive oil in a small sauté pan, then I put the garlic over medium heat and sweated them (no browning) until soft to get that raw garlic spice out. Then I threw that all in with the mixing dough
3. plop the dough out onto the counter, knead it for just a few moments or more if you want it to be a bit chewier
4. put the dough in a slightly oiled bowl and cover, let it hang out for 30-40 minutes
5. meanwhile set the oven at 400 degrees
6. when the dough is done put it on a cookie sheet that is coated with some olive oil and push the dough down with your fingers so it fills the pan evenly. Make sure there is olive oil on the top too.
7. I topped this one off with some herby coarse sea salt, fresh black pepper & red pepper flakes but the options are endless——you could use some cheese, fruit, leeks, onions, tomatoes, pesto….really whatever you'd like.
8. bake in the oven for about 20 minutes, less if you’re using convection. keep an eye on it and make sure it’s nice and golden brown when it comes out