Focaccia
Focaccia can be used to make sandwiches or cut into strips and used for dipping in Marinara Sauce. Focaccia can be baked plain or with a variety of toppings, such as herbs (rosemary is especially good), sesame seeds, onions, or tomato paste.
INGREDIENTS | SERVES 8
- 2 packets yeast
- 1 teaspoon honey
- 2½ cups warm water
- 7 cups (2 pounds) all-purpose flour
- 3 tablespoons olive oil
- 1 tablespoon salt
- olive oil for pan and top of dough
- kosher salt for top of dough
Combine yeast, honey, and warm water in a stand mixer mixing bowl and let sit for 5 minutes.
Add 3½ cups of the flour, the olive oil, and salt. Mix for 2 minutes, then let sit for 10 minutes.
Add remaining flour; mix with dough hook for 5 minutes. Place dough in an oiled bowl. Cover and let rise for 1 hour in a warm place.
Punch down dough, then stretch and press it out onto a well-oiled 11″ × 18″ sheet pan. Cover and let rise in a warm place for 1 hour.
Preheat oven to 400°F. Uncover dough and drizzle with olive oil. Poke holes about every 3 inches all over the dough with your fingertips, sprinkle with kosher salt, and bake for 25 minutes. Cool on a rack.
Golden Raisin
Foccacia that has been baked with golden raisins in it is a perfect chicken sandwich foil. Plump the raisins in warm water and Marsala or sherry, and then poke them into the foccacia dough before baking.
