Focaccia in 18 Steps

Focaccia is such a versatile flatbread. The dough recipe I am about to unveil here *drumroll please* is my well-tested recipe, adapted from a rosemary focaccia recipe I stumbled upon ages ago. I have incorporated my knowledge of yeast and their colonies acquired in first year biology class. Yeast colonies prosper in sugary and warm environment. And, salt kills the yeast, so it is always best to add the salt towards the end. 

I recommend that you use bread flour and gluten to make focaccia. As the presence of gluten would give the bread more spongy and airy texture. But, if you do not have bread flour you can substitute it with equal amounts of all purpose flour, which has less gluten. You won't be compromising on the flavor. It is just the lesser gluten content will result in a flatter bread. In that case, I recommend you use a quarter sheet (9 x 13 inches) pan, instead of a half sheet (18 x 13 inches) pan, which I am using here. All purpose flour is more elastic and you would find it difficult to stretch out into a half sheet pan. 

So let's get started.

Ingredients:

7 grams of Active Dry Yeast (or 1 packet of Red Star Yeast)
400 milliliters (1 and 3/4 cups) of warm water (The water should be warm, not hot)
1 teaspoon of sugar
500 grams (3 cups + 1/4 cup + 1 tablespoon) of bread flour
1 tablespoon of gluten
3 tablespoons of olive oil
1 teaspoon of salt
1/4 cup of olive oil

Toppings
1/2 cup of thickly sliced tomatoes
1/4 cup of kalamata olives
1 1/4 teaspoon of coarse sea salt

Step 1: Combine 1 packet of active dry yeast and sugar into warm water.

Wait for the yeast colonies to form.

Step 2: In a stand mixer with the dough attachment, or in a bread machine combine the bread flour, gluten, and olive oil.

Step 3: Add the yeast mixture.

Towards the end of the kneading process add 1 teaspoon of salt. The dough should be very soft and moist.

Step 4: Pour 1/4 cup of olive oil into a bowl.

Step 5: Transfer the dough into the bowl.  Generously coat the dough with olive oil. Cover with plastic wrap.

Step 6: Preheat the oven to 180 degrees Fahrenheit. As soon as the oven gets warm turn it off. Place the dough in the warm oven and put a dishtowel over the already covered bowl. This will keep the dough nice and warm, and speed up the proofing process.

Step 7: Take the dough out of the oven, once it has doubled in size. This would take a couple of hours.

Ah, look at the prospering yeast colonies.

Step 8: Transfer the dough into a well-oiled half sheet pan.

Step 9: Gently and slowly spread it out, pushing it to the corners.

Gently press it down.

Step 10: Make sure the dough is well oiled. If you need to oil the surface once more, please do not hold back, be generous with olive oil. Cover it with plastic, and leave it to proof once more in the oven. Following the same method. Pre-heat the oven to 180 degrees, as soon as the oven gets warm, turn it off right away, and place the sheet in the oven for another two hours, or until it has doubled in size.

Step 11: In the meantime, prepare the toppings.

Mix sliced tomatoes and 1 teaspoon of dried basil.

Step 12: Once the dough has doubled in size remove it from the oven.

Step 13: Preheat the oven to 425 degrees Fahrenheit. Fill up a baking dish with water, and place it on the bottom rack of the oven. This will prevent the bread from drying out during the baking process.

Step 14: Make little indentations with your fingers, and gently press down the sliced tomatoes and olives.

Step 15: Sprinkle sea salt. Drizzle olive oil if the dough is looking dry.

Step 16: Place the bread in the preheated oven for 15-20 minutes or until golden.

Step 17: During the first 10 minutes of baking, spray the inside walls of the oven with a water sprayer three times to create steam.

Step 18: Once the bread has cooled down, cut into small pieces. You can serve it with soup, or balsamic vinegar.