Late Night Focaccia with Jacob
Chef Anne Burrell’s recipe for Focaccia Bread is easy and delicious. It also makes for an excellent late night snack with your favorite teenager.
Ingredients
Scale
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
Instructions
- Combine warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast blooms, at least 15 minutes.
- In the bowl of a mixer, using a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil together.
- Slowly add the yeast mixture and combine on low speed.
- Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.
- Transfer the dough to a clean, lightly floured surface, then knead it by hand for five minutes.
- Lightly oil the inside of a bowl with olive oil and place dough inside, turning to coat. Cover it with a damp cloth and put it in a warm place until the dough has doubled in size, at least 1 hour.
- Coat a jelly roll pan with the remaining 1/2 cup olive oil.
- Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan.
- Make finger hole impressions all the way through the dough.
- Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Give a generous sprinkle of seas salt over the top of the focaccia.
- Lightly drizzle a little oil on top.Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.