This easy, flavorful focaccia from Anne Burrell is perfectly crispy on the outside and soft on the inside.
Cuisine: American, Italian
Keyword: Appetizer, Bread
Author: Eva Bakes
1 and 3/4cupwarm water
2 and 1/4teaspoonsactive dry yeast1 package
Sea saltfor sprinkling
Dried Italian seasoningsor fresh chopped rosemary, for sprinkling
In a measuring cup, sprinkle the sugar and yeast over the warm water. Allow to sit until it becomes frothy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if kneading by hand, whisk together the flour and salt on low speed. Add the yeast mixture and 1/2 cup of the olive oil. Keep kneading until the dough comes together and is soft and pliable. It should not stick to the bowl - add more flour if needed.
Place the dough into a well oiled bowl, cover, and allow to double (about 1 hour).
Add the remaining 1/4 cup of olive oil to the bottom of a standard jelly pan (if you don't have a jelly pan, use two brownie pans - the pans will need to have high sides). Place the dough onto the oiled pan and gently stretch it out to all four corners of the pan. Then using your fingers, make deep indentations all the way into the dough (this gives it a nice dimpled look for the finished focaccia). Allow the dough to rise another hour.
Preheat your oven to 425 degrees F. Drizzle the top of the focaccia with additional olive oil and sea salt. Bake in your preheated oven for 20-25 minutes or until the top is golden. Allow the focaccia to cool before cutting and serving.
Leftover focaccia should be stored in an airtight container at room temperature and can be reheated in the oven. It can also be frozen and thawed.Source: Barely adapted from Anne Burrell, via The Food Network