BASIC FOCACCIA
2c lukewarm water
2tsp yeast (SAF redi yeast or rapid rise)
2tsp salt
4c unbleached white bread flour
1TBS olive oil
1TBS course kosher or sea salt
Put water in large mixing bowl. Sprinkle yeast over water to dissolve, and half the flour, then the salt and stir w/ whisk until smooth, about a minute. With a strong wooden spoon stir in the rest of the yeast just until the dough pulls away from the sides of the bowl and is incorporated just about two minutes. The dough will be fairly wet and sticky. You may add more flour if the dough does not pull away easily from the sides of the bowl. Form a loose ball of dough, cover w/ plastic wrap and let rise in a warm place 30-40 mins until it doubles in size. Heat the oven to 500.
Oil a cookie sheet and pour the dough onto it scraping the dough from the sides of the bowl carefully so as not to lose the air from it. Oil your fingers and poke your fingers straight down into the dough and make holes by pulling the dough to the sides about one inch @ a time. Pull the holes randomly to form little craters throughout the dough. Brush the dough w/ olive oil and sprinkle course salt and fresh rosemary over and let rise for 15 mins. Place the pan in the oven and reduce the heat to 450 about 12- 115 mins until focaccia turns a rich golden color. Cool on a wire rack.
From No Need to Knead by Suzanne Dunaway (Genius title of the year, no?)
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