I made focaccia! I mean seriously, how cool is that? Turns out, not all that much as an Internet search uncovered the fact that lots of people make focaccia at home. Anyway, I was pretty psyched. I wanted to make some chicken panini with some delicious blue cheese we got and I was determined to use focaccia. Problem was I couldn't find it anywhere, so I figured I'd just make some myself. I had a hard time deciding what recipe to use and I didn't feel like spending all that much time perusing, so I used this one from Tyler Florence. The reviews looked good and it looked straightforward. I'm not so sure my yeast had a chance to fully proof but I stuck with his instructions. I didn't follow his recommendation for the topping and instead I just sprinkled some fresh herbs on top (along with a brushing of olive oil and salt and pepper). It came out quite well, though not as spongy as I had hoped. I love how natural it tastes - it's not nearly as salty and oily as store bought focaccia. It also has a great crunch and chew to it. I'd imagine that more elaborate toppings would make this bread completely satisfying with a simple bowl of soup.
2 t yeast
1 c warm water
2 T sugar
3 3/4 c flour
1 T kosher salt
1/4 c olive oil
In the bowl of a stand mixer fitted with your dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently and wait 3 minutes until foam appears. Turn mixer on low and slowly begin adding flour. Dissolve salt in 2 T water and add this to the mixture. Add olive oil. When the dough has come together, increase speed to medium and stop after several minutes when the dough is nice and elastic. Turn the dough out onto a work surface and knead a few times. Form the dough into a ball and place in an oiled bowl, covered with a damp towel. Place in a warm oven that is turned off. Let rise for about 45 minutes.
Remove dough from bowl and turn out onto the counter. Roll dough out to an oblong shape about 1/2 inch thick. Coat a sheet pan with a little olive oil and lay dough out onto pan. Cover with plastic wrap and let rest for 15 minutes. Preheat oven to 400 degree. Uncover dough and dimple with your finger. Brush surface with olive oil, sprinkle with salt, pepper and fresh herbs. Bake for about 15 to 20 minutes on lower rack.
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