Focaccia

Perhaps focaccia is to Italy what baguette is to France. Chewy, crusty focaccia, great for sandwiches or served on its own dipped in some good-quality EVOO and balsamic. Here we’ve added rosemary and olives on top, but you can add anything you like. Dried figs, caramelized onions, and thyme is another great combination. 

Makes one 8-inch (20 cm) square focaccia

Ingredients

• 1 teaspoon (5 mL) active dry yeast
• 1 cup (250 mL) warm water (about 110°F/43°C), divided
• 2 teaspoons (10 mL) granulated sugar or honey
• 1/4 cup (60 mL) extra-virgin olive oil, for the dough
• About 2 2/3 cups (660 mL) (11 ounces/310 g) bread flour, plus more for dusting the work surface
• 1 1/2 teaspoons (7.5 mL) kosher salt
• 1/2 cup (125 mL) roughly chopped kalamata olives (pitted)
• 2 teaspoons (10 mL) roughly chopped fresh rosemary
• About 3 tablespoons (45 mL) extra-virgin olive oil for brushing the dough and pan and for drizzling

Directions

1. In a small bowl, combine the yeast and 1/4 cup (60 mL) of the warm water. Let it sit for 10 minutes, or until the mixture starts to foam and gives off a yeasty aroma. Add the 1/4 cup (60 mL) olive oil, sugar (or honey), and the remaining 3/4 cup (190 mL) water; stir to combine and dissolve the sugar.
2. In a large bowl, stir together the flour and salt. Pour in the yeast mixture into the flour, mixing to incorporate. Transfer the mixture to a lightly floured work surface. Knead the dough, adding a bit of flour to the work surface as necessary, until it is smooth, soft, and not tacky, about 10 minutes. Place the dough in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour or more depending on the temperature of the room.
3. Grease a 8-inch (20 cm) square pan with 1 teaspoon (5 mL) of olive oil. Place the dough in the pan and begin pressing it out to fit the size of the pan. Turn the dough over, and drizzle with another 1 teaspoon (5 mL) of olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out to make holes in the dough about 1 to 2 inches (2.5–5 cm) apart. Top with the olives and rosemary. Cover the pan with plastic wrap, and let rest it in a warm place until doubled in size.
4. Preheat the oven to 425°F (220°C).
5. Remove the plastic wrap, brush the dough with 2 tablespoons (30 mL) olive oil, and sprinkle with 1 teaspoon (5 mL) or so of coarse sea salt or your favourite crunchy finishing salt. Bake until the top of the loaf is golden brown, about 20 minutes. Let it cool slightly before slicing and serving.
6. Serve with your favourite olive oil and balsamic vinegar.