Sometime around Thursday while refining a 5-part framework for a client (such a cliche, I know), I got to thinking about focaccia. And then I couldn’t get the dang thing out of my mind.
… I would grab a soup for lunch and wish I had some focaccia to go along with it.
… I would grab a salad for dinner and wish I had some focaccia to go along with it.
Heck, I would grab a coffee for a midday pick-me-up and wish I had some focaccia to go along with it.
The focaccia obsession was getting to be a little ridiculous.
So the first chance I got to make it back into the kitchen, I made focaccia … obviously. And I had it for breakfast, lunch, and dinner … obviously.
Satiated at last.
And it feels so good.
Focaccia
Adapted from Tyler Florence. I just might love this man. But he should have known better than to post a recipe that requires a KitchenAid. Here’s a recipe that calls for just two hands and some good upper body strength.
For the dough:
2 tspn active dry yeast
1 c + 2 tbspn warm water
1 tbspn sugar
3 1/2 – 4 c all-purpose flour
1 tbspn sea salt
1/4 c olive oil
Cornmeal, for dusting
For the topping:
Coarse sea salt
Olive oil
1 medium onion
freshly minced basil
Slivers of one clove of fresh garlic
1. In a small bowl, gently mix the yeast and sugar in 1 cup of warm water. Let sit for 3 minutes until foamy.
2. Dissolve the sea salt in 2 tbspn of warm water
3. In a large bowl, measure out 3 cups of flour. Add the dissolved salt.
4. Create a well in the middle of your flour and pour in the yeast. Combine with a spoon, working your way out from the center of the well as you gradually add in the flour from the sides of the well. When the dough has reached a good dough-like consistency (not all the flour will have been incorporated), turn the dough and flour out onto a clean, working surface.
5. Knead by hand, gradually working the flour into the dough. Add more flour if necessary.
6. Knead rigorously for about 10 minutes until the dough can stretch easily without breaking
7. Oil a clean bowl and turn the dough in it to cover the dough in a thin layer of oil
8. Cover with plastic wrap or a moist towel
9. Let sit somewhere warm for 1.5 hours
10. Lightly grease a baking sheet with olive oil and sprinkle corn meal on it. Turn the dough onto the prepared sheet, punch down the dough, and spread with your fingers into a rectangle.
11. Cover with wrap and let rise for 30-45 minutes
[Pause here to make your topping and to pre-heat your oven to 400 degrees F]
For the topping
+ Heat a saucepan over medium-high heat with a little bit of olive oil
+ Saute the garlic in it to flavor the oil for about 5 minutes
+ Add the slivers of onion and cook until caramelized (~10 minutes)
12. Dimple the surface of the focaccia with your fingertips, brush on some olive oil and spread on your topping. Sprinkle some sea salt and fresh basil over everything.
13. Bake for 15-20 minutes.
You can serve warm or at room temperature, but fresh is always best.