Focaccia is a flat oven-baked Italian bread. Focaccia is a great addition to any meal or as bread for a sandwich. It is surprisingly quick to pull together, with stopping to rise twice for 30 minutes. After the second rise, you will then poke the dough, brush it with olive oil, and top with shredded parmesan before baking. The recipe adapted from the great Betty Crocker collection.
Pull Together:
2 1/2 to 3 cups all-purpose flour or bread flour
2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crushed
1 tablespoon sugar
1 teaspoon salt
1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
1 cup of water
3 tablespoons olive or vegetable oil
2 tablespoons olive or vegetable oil
1/4 cup grated or finely shredded Parmesan cheese
Steps:
1. In a large bowl, stir 1 cup of the flour, the rosemary, sugar, salt, and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water and 3 tablespoons of oil to the flour mixture. Beat with an electric mixer on medium speed for 3 minutes, stopping frequently to scrape batter from the side and bottom of the bowl with a rubber spatula. With a wooden spoon, stir in enough of the remaining flour, 1/4 cup at a time, until dough is soft, leaves side of the bowl and is easy to handle (the dough may be slightly sticky).
2. Sprinkle flour lightly on a countertop or large cutting board. Place dough on a floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing the dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading for 5 to 8 minutes, sprinkling the surface with more flour if the dough starts to stick until the dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in the bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place for 30 minutes or until the dough has almost doubled in size. The dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3. Spray 2 cookie sheets or 12-inch pizza pans with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough in half. Shape each half into a flattened 10-inch round on a cookie sheet. Lightly spray 2 sheets of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place for about 30 minutes or until the dough has doubled in size. Remove plastic wrap.
4. Heat the oven to 400°F. Using your fingers, gently make 1/2-inch-deep depressions about 2 inches apart in the dough. Carefully brush with 2 tablespoons oil, using a pastry brush; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Serve warm or cooled.
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