Focaccia Recipe

• 1 teaspoon of active dry yeast
• ½ cup of warm water, 105 to 115°F (41 to 46°C / tap hot water - check with thermometer)
• ¾ cup (100 grams) of sifted flour

• 1 teaspoon of dry active yeast
• 1 cup of warm water, 105 to 115°F (41 to 46°C / tap hot water - check with thermometer)
• 3 tablespoons of extra-virgin olive oil
• 3¼ cups (450 grams) of sifted flour
• 2 teaspoons of sea salt

• 2 tablespoons of extra-virgin olive oil
• 1 teaspoons of coarse sea salt

Sponge
Sprinkle the yeast over the warm water in a small bowl, whisk and leave to stand with a saucer over until frothy, about 10 minutes. Transfer to a mixer bowl and stir in the sifted flour. Cover tightly with plastic wrap and leave to rise in a 50°C or 120°F oven with oven cloth wrapped around it until very bubbly and doubled, about 45 minutes.

Dough
Sprinkle the yeast over warm water in a small bowl, whisk and leave to stand with a saucer over until frothy, around5 to 10 minutes. Add the dissolved yeast and the olive oil to the sponge in the mixer bowl; mix in with a paddle attachment until well blended. Put the splash guard on the bowl, and slowly add the sifted flour and salt. Stir until thoroughly mixed, 1 to 2 minutes. Change to the dough hook and knead at medium speed until the dough is soft, velvety and slightly sticky, 3 to 4 minutes. At this point you should be able to pull the dough up into peaks with your fingers. Sprinkle a tablespoon of flour on your work surface and knead the dough briefly until it comes together. Place the dough in a lightly oiled large stainless steel bowl, cover it tightly with plastic wrap, and let it rise in the 50°C or 120°F oven until doubled, 1¼ hours.

Shaping and Second Rise
The dough will be soft and full of air bubbles. Oil the base of a large round spring form, flatten dough and press it out with oiled or wet hands. The dough will be sticky and may not cover the bottom of the pan, cover it with a towel and let it relax for 10 minutes, then stretch it again until it reaches the edges. Cover with a towel and let it rise for 45 minutes to 1 hour at 50°C or 120°F, or until the dough is full of air bubbles. While the dough is rising,place a stone (if you have one) in the oven and preheat to 425°F or 220°C. Just before baking, dimple the dough vigorously with your knuckles or fingertips, leaving visible indentations. Drizzle olive oil over the dough and sprinkle with a little coarse sea salt.

Place the focaccia pan directly on the stone and spray the oven walls and floor with cold water from a spritzer bottle 3 times during the first 10 minutes of baking. Bake until the crust is crisp and the top is golden, about 20 to25 minutes. You may remove the focaccia from the pan and bake it directly on the baking stone for the last 10 minutes. Remove from the pan immediately and place on a rack. Serve warm or at room temperature.

(Serves 4)