Everyday Focaccia (Focaccia Tutti I Giorni)
With just olive oil and salt on top, this focaccia is the simplest and most basic. Use it to make sandwiches (just slice squares in half horizontally) or serve it as a snack. It’s also great in the breadbasket at a nice meal.
Special tool: 17 x 11-inch jellyroll pan, standing mixer
Preparation time: 30 minutes (plus rising time of 2-1⁄4 to 2-3⁄4 hours)
Cooking time: 30 minutes
Yield: 8 servings
1 package dry yeast
1-1⁄4 cups warm water
1 teaspoon sugar
1 cup olive oil, divided
3-3⁄4 cups flour, divided
1-1⁄2 teaspoons table salt
2 teaspoons kosher salt
In the mixing bowl of a standing mixer with a dough hook attachment, combine the yeast, water, and sugar. Mix for 3 minutes.
Add 1⁄2 cup olive oil, 31⁄4 cups flour, and the table salt. Mix at low speed until it has all come together and is smooth, about 5 minutes. If the dough is very sticky, gradually add up to another 1⁄4 cup flour.
Remove the dough and place in a large bowl that’s been lightly greased with olive oil.
Cover tightly with plastic wrap and allow to double in size, 1-1⁄2 to 2 hours.
Preheat the oven to 425 degrees.
Sprinkle the remaining 1⁄4 cup flour over the dough, gently punch it down, and lightly work the added flour into the dough, 1 to 2 minutes.
Place the dough in a jellyroll pan that’s been sprayed with cooking spray. Roll the dough out evenly, turning the pan as necessary. Cover and allow the dough to rise for 45 minutes.
Pour the remaining 1⁄2 cup olive oil into a small bowl and dip your fingertips in it.
Make fingerprints 1⁄4 inch apart in the focaccia dough. Sprinkle with the kosher salt.
Bake for 5 minutes. Then lower the temperature to 375 degrees and bake until golden brown, 25 to 30 minutes.
You can top this basic recipe with fresh herbs, sliced tomatoes, or almost any vegetable. For example, to make Focaccia with Onions, combine 2 thinly sliced medium red onions, 3 tablespoons olive oil, and salt and pepper to taste in a small bowl. After making fingerprints in the dough, sprinkle as directed with kosher salt and then spread the onion mixture evenly over the dough. Bake 25 minutes at 375 degrees.