Along with Pizza, Focaccia is the most representative italian flatbread. It can be patted thin for crusty bread scattered with herbs on top, or thicker for a softer bread to fill with Prosciutto and Mozzarella: a super delicious sandwich. The drizzle of olive oil and scattering of herbs or olives or onion is key to the bread's delicious flavor. Today I’m thinking sandwich: smoked ham, mozzarella, a layer of olives pate and two slices of fresh tomato. Ready for your next lunch box?
Makes a 17 x 11 inches sheet| 10 minutes preparing, 3 hours resting time
500 gr (17.6 oz) All Purpose Flour ( I use King Arthur’s)
5.4 gr Active Dry Yeast ( 2 tsp)
1 tsp sugar, to reactivate the dry yeast
10 gr (1 tsp) Salt
20 ml White Wine
300 ml lukewarm water
20 gr ( 2 tbsp) oil EVO
½ cup mix of water and oil, to drizzle the dough before baking
Some fresh rosemary
Sift the flour in a standing mixer bowl.
Add wine, water and reactivated yeast. Start mixing with the hook.
Add salt and oil and continue mixing for about 4 minutes or until the dough is elastic and smooth.
Dump the dough in a bowl, cover it tight with plastic and put it in the oven (off) with the light on. Wait until the dough double the size ( about 2 hours).
Bring a 17 x 11 inches cookie sheet and lay with some oil using fingertips. Lay the dough on the sheet pressing gently with fingertips. Drizzle the water and oil mixture on the surface and the rosemary.
Heat the oven to 350 F degrees.
Let the Focaccia rest for another hour covered with a cotton towel.